All for a High Tea Party!

What a busy week it was last week! I worked hard on making a Birthday present for my friend, she had a High Tea party yesterday.

I wanted to make her one of my tote bags, a yo-yo necklace and a coffee cuff, and I somehow got it all done in one week, I was even sewing yo-yo's in my lunch break at work!

I love the coffee cuff, I followed a tutorial from here. I think I'll have to make one for myself next, as there is a fantastic newly built Hudson's coffee place in the hospital I work at, and I am almost having a daily coffee now! I could sell them to all my co-workers too!

It was so nice to sit and talk to friends, drink tea and eat together, I think we need to do it more frequently. I got dressed up for the occasion in one of my wigs, I feel like I don't wear them enough, and they are so handy for covering up a bad hair day!

I was asked to bring some of my cupcakes along, 8 to be exact! So I made 4 blueberry lemon cupcakes with lemon curd filling and cream cheese frosting, and 4 dark chocolate pistachio cupcakes with ganache filling and ganache butter cream! Gosh the blueberry ones were so delicious! I will post the recipe because I thought they were so tasty!

Lemon-Blueberry Cupcakes - from Basic Cupcake Recipes

Makes 12 cupcakes

Ingredients

1/2 cup butter
1 cup granulated sugar
2 large eggs
1 1/2 cups flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
1 tablespoon lemon zest
1 tablespoon lemon juice
1 cup blueberries dried/frozen/fresh

Method

Preheat oven to 350 degrees F, 180 degrees C. Blend the butter, sugar, and eggs together in a bowl until creamy. Mix the flour, soda, and salt together in a small bowl. Add dry mixture to the batter, a little at a time, alternating with the milk. Add the lemon zest and lemon juice.
Add blueberries and hand stir until evenly distributed through the batter (I used frozen blueberries, I thawed them on a paper towel and then gave them a light dusting with flour prior to adding to batter).
Place paper liners into muffin pan. Fill each liner 3/4 full. Bake for 12-15 minutes or until a toothpick or cake tester stuck into a cupcake comes out clean.

I frosted them with a 'Jessy's made up' cream cheese frosting, after injecting them with lemon curd...I actually used a proper hospital syringe!

Hope you all have a really sweet week! <3