Treat Day Wednesday–Royal Cupcakes!

So normally this day is for my kids but I bought a cupcake book and it had a Chai cupcake in it and well, I was sold!  I love Chai tea, Chai latte’s etc but I only have them once in a very long while.  I’m allergic to caffeine, the stuff just kills me. The headaches last for days.

You’re wondering how I make it through the day without caffeine aren’t you???    I spend a lot of time at the gym!

The recipe at the Novice Chef I found didn’t use the tea, instead it had a Chai spice mix and again I was sold!

Then I decided since it was Royal Wedding week and most people were doing cookies, I’d make cupcakes.  Plus I’ve been making too many cookies.  My mid-section can prove it, hence the gym :)

I had an urge to test out a few new things this week too.  Other than the Chai cupcake itself, I also wanted to try fondant cupcake tops, it looks so smart.  I found these cool stamps at Joanns and thought they would be great to emboss the fondant, wedding bells and a bride and groom.

And look at that, it totally does!

I especially love this one with flower as the brides bouquet!

Then I thought maybe Chai cupcakes wouldn’t be a fan favourite for the girls, so I whipped up a batch of strawberry and cream cupcakes (very Royal indeed).  Strawberries in the cake, cream in the icing.  I added colourfull fondant ribbon roses and silver balls for an additional touch of class.  From a five year olds point of view, that is the epitome of high class!  (these could also be used for 4th of July celebrations too!)

Strawberry Cupcake Recipe:

• 2/3 cup whole fresh or frozen strawberries, thawed
• 1 1/2 cups all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/4 teaspoon coarse salt
• 1/4 cup whole milk, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup sugar
• 1 large egg, room temperature
• 2 large egg whites, room temperature

Directions:

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.

2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.

3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.

4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Enjoy your Royal week, my girls have already picked out their outfits!

Thanks for looking!