Ever since I was young, my mom and I would regularly go to tea. We used to seek out tea houses across Massachusetts and have afternoon tea together or with friends and family. However, as I started getting older and as some of our favorite tea houses closed down, my mom decided that she would try hosting her own tea. This year, for my cousin's birthday, my mom and I set out to put together another one of her famous tea parties, and this time, I would be helping with the baking.
Since the tea was on Sunday, I spent most of Saturday afternoon feverishly baking. On the agenda: baking
Shirley Temple cupcakes and pizzellis. I have been making pizzellis (a very tasty Italian cookie) for a few years now, so I'm pretty well-versed in how to make them -- although I am still mastering getting them to look just so. The cupcakes, on the other hand, were a new recipe that I found on Pinterest and figured the tea would be the perfect opportunity to try them out.
I started off by making the Shirley Temple cupcakes first. This recipe called for some different ingredients than I was used to such as 7Up (I used Diet Sierra Mist as it was all that I had), maraschino cherry juice and gluten-free flour. Since my family is not gluten-free, I stuck to regular flour for the recipe. Mixing and making the cupcakes was pretty easy though -- just like any other cake or cupcake I've made before. The only difference though was that the recipe called for splitting up the batter to make the cupcakes "two-toned" in color.
The cupcakes had a pink/red bottom and a vanilla top, so to do that, the recipe called for taking about one cup of the batter and transferring it to another bowl. From there, I added cherry juice and food coloring to get the cherry taste and color. I then poured the pink/red batter first, and then rest of the remaining batter on top -- being careful so as not to let the two mix and form distinct separate layers.


I was excited to try something new with these cupcakes, and I especially enjoyed the fact that they were going to be partially pink, which is perfect considering that Valentine's Day is quickly approaching. It was a nice departure from the standard plain vanilla or chocolate cupcakes, which, while they are classics for a reason, are usually found littering the baked goods section of the grocery store. Shirley Temples were always my favorite treat to order when out at a restaurant and even though I'm now old enough to order an adult beverage, I still find myself craving a Shirley Temple from time to time.
The recipe only baked a dozen, so it didn't take too long once they were in the oven for the cupcakes to be finished. They looked and smelled so good, and the different colors made the cupcakes special for the tea.
After baking the cupcakes, I was heading on to making the pizzellis. Of course (and
as usual) I made a big mess, and had to clean up before moving on to something else. I had to warn my mom before coming into the kitchen so that she wouldn't have a heart attack upon realizing that I destroyed the kitchen.
My mom found it amusing that I managed to get flour all over me, and while this picture is slightly embarrassing, it does emphasize my ability to make a complete mess while baking or cooking. By the end of the afternoon, I had flour and batter all over me -- front, back, on my shirt and on my pants -- and it was if a bakery exploded all over me.
While waiting for the cupcakes to cool off so that I could make the frosting, I set forth on the pizzellis. My mom had helped me out by making the pizzelli batter -- something I have done before and usually do -- so as to cut down on my prep time. Unlike the previous recipes I've used, the pizzelli recipe is one that has stayed in the family and was originally my grandfather's. Though I never met my grandfather, every time I make pizzellis I use his recipe and they are always delicious.
The pizzellis are really easy to make. Although, unlike cookies that you just put in the oven and wait to be cooked, you use a pizzelli maker to press and bake the cookies. It is similar to making homemade waffles, only pizzellis are much thinner and much sweeter. You can add anis flavoring if you want and even top with confectionary sugar to make them look extra tasty.
The pizzelli maker that I'm using (above) is a recent addition to our supply of baking and cooking appliances. We used to have a really old one, but one time when I was making pizzellis, the handle came off and one of the metal plates became detached from the machine and I was left with oven mitts on attempting to put the burning hot appliance back together. Needless to say, my mom and I decided it was time to upgrade to a newer one and found one at Macy's that has a little light that changes colors when the cookies are done.
I am still trying to master finding the right amount of batter to make the perfect pizzelli. One of my great-aunts is by far the best pizzelli maker in the family and hers always come out so perfectly. Mine, on the other hand, are usually hit or miss. I figure, given another thirty years, maybe mine will come out perfectly too.
Pizzellis remind me of doilies in cookie form. They're really pretty and especially tasty. The recipe ends up making a lot and they really don't take very long to bake. And if I have been making them for years now then pretty much
anyone can make them.
Once finished with the pizzellis, it was back to the cupcakes -- only now it was time to make the frosting. After my first frosting attempt when making my
mom's birthday cake, this time was a lot easier because I had a better idea of what to expect. I also didn't make the mistake of adding too much vanilla so the frosting was sugary and not too overwhelming in flavor. Like last time, making the frosting was really quick, so I was frosting the cupcakes in no time.
I frosted the cupcakes on Saturday, but didn't add the cherry on top until Sunday right before serving. I wasn't sure if the cherries would still taste good if left out over night, so I figured it was better safe than sorry. I have seen so many pictures of cupcakes with cherries on top, but I have never actually eaten or seen a cupcake in real life that has had one -- not with this recipe though. A Shirley Temple is not complete without the cherry, so to finish off the already cute cupcakes, all I needed was a maraschino cherry for each.
I'll admit... Prior to our Sunday afternoon tea, I had to try one of my cupcakes -- but mostly, I just wanted to try it so I could see how the food coloring turned out. It looked really cute having the pink bottom. All I did was add some pink neon food coloring until it was really bright and saturated in color. It definitely added a fun, whimsy touch to a very cute cupcake.
I proudly served my cupcakes and my pizzellis at the tea. It was the main attraction and everyone seemed to enjoy them (or lied through their teeth.) They did taste really good and they were surprisingly easy considering some of the ingredients and extra steps involved. I made sure to add fun heart cupcake cups to keep with the Valentine's Day theme.
The tea was a lot of fun. Of course, we didn't
only have dessert. Our tea started off with a fruit cup, then scones and clotted cream, then tea sandwiches and only after that did we finally have dessert. I knew what was coming though, so I made sure to save room in order to fully appreciate my favorite part of any meal: the dessert. Having a tea is a fun party idea and an easy departure from the usual dinner party. The sandwiches are simply regular sandwiches cut into triangles with the crust cut off, and if you don't feel like making scones from scratch, you can pick some up at any grocery store bakery and the clotted cream is very simple to make. Even if you don't like tea, you can replace it with hot chocolate
or even add mimosas to your beverage menu. It was a lovely afternoon for a group of very classy ladies (present company included.)