Home Afternoon Tea A Dairy Free Afternoon Tea!

A Dairy Free Afternoon Tea!

by Laura

A few days ago, seeing all the hype around summery afternoon teas, I decided to bake my own, dairy free version. Since I would much rather eat lots of tasty cupcakes instead of having some sandwiches too, I stuck to an exclusively cake orientated afternoon tea.
I found these cup cake wrappers in Paperchase and thought they were far too pretty to not be put to good use! I love the look of different patterns chinas all together on one table, so my cake stand and cups and saucers were all different, I think it adds a nice variety! The signs sticking out the top of my cupcakes are very ‘pinterest’ right now, I love how they turned out!

 

The recipe I use for the plain buns is one I adapted from the Bero baking book-
100g Pure Dairy Free Spread
100g Caster Sugar
100g Self raising flour
2 eggs
1. Cream the pure and sugar until light and fluffy
2. Beat in the eggs one at a time, adding a little flour each time
3. Place in bun cases, filling them about half way
4. Bake for around 12-15 minutes until golden brown
I then made some butter cream to pipe onto the top of the buns;
50g Pure
100g sieved icing sugar
Cream the Pure and icing sugar together gradually adding the icing sugar.
Then I sprinkled some bronzed sprinkles I found at Waitress onto the cupcakes.
The chocolate coated ones are also made using this recipe, but I add Hotel Chocolat drinking chocolate to the recipe too which adds a really nice chocolatey flavour. I then melted some vegan chocolate on top of them, and decorated with vegan chocolate buttons and the same drinking chocolate sprinkles.

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