Page 133 - Cupcakes

LITTLE GIRLS’ TEA PARTY

Fairy sandwiches: Peanut butter and jelly, cheese, or ham with crusts removed
and bread cut into small shapes

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Chocolate chip cookies dusted with confectioners’ sugar

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Fresh strawberries

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Butterfly Cupcakes with Pastel Frostings

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Shirley Temples: Ginger ale with a maraschino cherry and a bit of the cherry
juice

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Hot cocoa with whipped cream

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Party favors: Inexpensive straw hats the girls can decorate with paper or real
flowers and ribbons

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Activities: Decorating hats; musical chairs

3. Bake the cupcakes until they are golden and spring back when lightly pressed
with your finger, 20 to 25 minutes. Remove the pans from the oven and place

them on wire racks to cool for 10 minutes. With a long serrated knife slice the
top off each cupcake and carefully place the cupcake tops on the rack to cool.
Run a dinner knife around the edges of the cupcake liners, lift the cupcake
bottoms up from the cups using the end of the knife, and pick them out of the
cups carefully with your fingertips. Place them on a wire rack to cool for 15
minutes before frosting.