Get ready for a serious does of delicious my friends. Today I’m sharing how to make mini tea cakes for your next holiday party. I was invited to participate in the sweetest virtual idea I have heard of in a long time. A design blog hop cookie swap! Say that 3x fast : ) Some wonderful design bloggers (all linked below) have each shared a standout recipe for your holiday eating pleasure.
I encourage you to click through as there are so many beautiful cookies shared. I should also admit upfront that I did not ACTUALLY make these mini tea cakes you see displayed. An incredible food blogger, whom I worked with on a recent holiday table decor shoot, Paige Adams of Last Ingredient baked the tea cakes and is sharing her recipe with us. It’s so easy and professional looking that I promise I will make them, as I am hosting my first Christmas Eve for family this year.
BLACK + WHITE HOLIDAY TEA CAKES:
This recipe is really as easy as making cupcake batter. The special tea cakes and candies bundt pan does all the work for you and at $28.00 it’s a small investment for years of beautiful bite size cakes for special occasions. You can also make chocolates in the molds as well. I love the look of mixing the black and white cakes, which are actually chocolate and lemon flavored.
THE INGREDIENTS + RECIPES:
CHOCOLATE TEA CAKES
2 ounces unsweetened chocolate, chopped
1/4 cup Dutch-processed cocoa powder
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter
1/3 cup water
1/2 cup milk
1 large egg
1 egg yolk
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
The chocolate tea cakes are adapted from this recipe: http://www.lastingredient.com/chocolate-cupcakes-with-vanilla-buttercream-frosting/
LEMON TEA CAKES
1-2/3 cups plus 1 teaspoon all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup Greek yogurt
3/4 cup milk
2 teaspoons vanilla extract
Zest of 1 lemon
1 large egg
The lemon tea cakes are adapted from this recipe. I just didn’t add the blueberries: http://www.lastingredient.com/blueberry-lemon-cupcakes/
TO FINISH + SERVE:
Drizzle the tea cakes with glaze and then sprinkled them with sanding sugar. Serve on a 3-tier platter. Guests will love these one bite morsels!
Chocolate glaze: Whisk together 1/4 cup + 1 tablespoon confectioners’ sugar, 1 tablespoon cocoa powder, 1-2 tablespoons milk and 1/4 teaspoon vanilla extract until it is a pourable consistency. You may need to add a little more milk.
Vanilla glaze: Whisk together 1/2 cup confectioners’ sugar, 1-2 tablespoons milk and 1/4 teaspoon vanilla extract until it is a pourable consistency. You may need to add a little more milk.
Now hop on over to all the blogs linked below for more recipes to add to your holiday repertoire! Big thanks to Sarah from Room for Tuesday for organizing this lovely post idea.
XX – CLAIRE
MAKING IT LOVELY – BRIA HAMMEL INTERIORS – ANITA YOKOTA – SIMPLY GROVE – ROOM FOR TUESDAY – FRANCIOS ET MOI – LIFE ON VIRGINIA STREET – BOXWOOD AVENUE – COCO KELLEY – ERIN KESTENBAUM – KATE LESTER – HOUSE OF HIPSTERS – JOJOTASTIC – PLACE ST RUSSELL
