Access Hollywood Live: Royal Wedding-Inspired Bridal Shower Tea Recipes

Betty Crocker Food Expert Kristen Olson stopped by Access Hollywood Live to demonstrate how to throw a Royal Wedding-inspired bridal shower tea!

Hibiscus Tea Royale Champagne Cocktail

Hibiscus Tea Simple Syrup:
1 cup sugar
1 cup water
4 hibiscus-raspberry herbal tea bags

Hibiscus Tea Royale Cocktail:
2 tablespoons Hibiscus Tea Simple Syrup
4 oz. chilled champagne or sparkling wine
Raspberries or lemon twist, if desired

To make Hibiscus Tea Simple Syrup, mix sugar and water in 1-quart saucepan. Heat to boiling over medium-high heat, stirring until sugar dissolves. Remove from heat. Add tea bags; steep 5 minutes. Remove and discard tea bags; set aside 1 hour to cool. Transfer to a storage container. Cover container, and refrigerate up to 1 week. Makes 1 1/2 cups.

To make cocktail, add 2 tablespoons simple syrup to a champagne flute. Top with champagne. Garnish with raspberries or lemon twist.

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Lemon Ginger Icebox Cookie Cupcakes

Cookies
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter, softened
1 egg
1 tablespoon grated lemon peel
1/3 cup finely chopped crystallized ginger

Filling
2 cups whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla

In a medium bowl, stir cookie mix, butter, egg and lemon peel until soft dough forms. Stir in crystallized ginger. Divide dough in half. On waxed paper, shape each half into 8-inch-long roll. Wrap in waxed paper. Freeze about 1 hour or refrigerate about 3 hours until firm enough to slice.

Heat oven to 350°F. Using a sharp thin-bladed knife, cut each roll into 32 (1/8-inch-thick) slices. Rotate roll while cutting to prevent flattening. On ungreased cookie sheets, place slices 1 inch apart. Bake 9 to 11 minutes, or until edges are light brown. Cool 1 minute; remove to cooling rack. Cool completely (about 30 minutes).

In a chilled deep small bowl, beat filling ingredients with electric mixer on high speed until stiff peaks form. On tray, place 16 cookies right sides up. Spread 1 tablespoon whipped cream on top of each cookie, then top with another cookie. Repeat with remaining cookies and cream, making 4 layers of cookies and ending with a layer of cream. Place each cookie cupcake in a decorative cupcake liners. Cover with plastic wrap, and refrigerate at least 8 hours. Garnish with raspberries, strawberries and blueberries, if desired.

For more party ideas, head to check out www.BettyCrocker.com!