Amy-Beth Ellice's tea party recipes
Amy-Beth Ellice became Britain’s youngest published cookery author in 2014 when she was 16 years old. She has a family pet, a miniature dachshund called Stevie.
Amy-Beth said: “Paws for Tea is a fantastic way to support Blue Cross’s work to help homeless, sick and injured pets. My mini strawberries and cream cupcakes are cute and delicious cakes for us humans, whilst my peanut butter and banana oaty biscuits are made with ingredients that are safe for your pet pooch to enjoy. I’d encourage everyone, from baking novices to experts, to put on an apron, get baking and support Blue Cross - funds raised from Paws for Tea parties will go a long way in helping transform the lives of pets who need our help.”
Tea party recipes
Enjoy these bite-sized fresh strawberry and whipped cream cakes, perfect for any tea party.
(Makes 34)
Ingredients:
For the cupcakes
110g (4oz) butter
110g (4oz) caster sugar
110g (4oz) self-raising flour
2 eggs
75g (3oz) strawberries cut into tiny pieces
For the strawberry cream
600ml (20fl.oz/1 pint) double cream
150g (5oz) strawberries
1 tsp vanilla extract
1 tbsp icing sugar
To decorate
Several strawberries, quartered
Method:
- Preheat the oven to 180°C/fan 160°C/350°F/gas mark 4 and line two mini muffin tins with mini muffin cases.
- Put the butter, caster sugar, eggs and strawberry pieces into the bowl of a free-standing mixer (or you can use a handheld electric whisk and mixing bowl).
Then sift in the flour, lifting your sieve quite high to incorporate air, then beat for 1–2 minutes until light and creamy. - Divide the mixture between the prepared mini muffin tins and bake in the oven for 20 minutes or until golden and well risen.
- Meanwhile, in a small bowl, purée together your strawberries using a fork (or you can use a food processor).
- Once the cakes are cooked, remove the cakes from the oven and leave to cool for 10 minutes before transferring them onto a wire rack to cool completely.
- Meanwhile, prepare the strawberry cream. Whisk the cream, icing sugar and the vanilla extract into the bowl of a free-standing mixer using the whisk attachment (or you can use a handheld electric whisk and mixing bowl) until thick (take care not to over whisk) and lightly fold in the puréed strawberries.
- Spoon into a piping bag fitted with a star nozzle and pipe the strawberry cream onto the cooled cakes.
- Top each iced cake with a quarter of a strawberry.
Amy’s tip: Why not try growing your own strawberries in strawberry pots to use in your recipes?
(Makes 20)
Ingredients:
225g (8oz) oats, plus extra for sprinkling
50g (2oz) wholemeal flour
110g (4oz) peanut butter (xylitol free)
1 banana, mashed
1 egg
Method:
- Preheat the oven to 180°C/fan 160°C/ 350°F/gas mark 4 and line two baking sheets with baking parchment.
- Place the oats into a food processor and process for 1-2 minutes until you have a fine, flour-like consistency. Add the wholemeal and mix until incorporated.
- Add the peanut butter, mashed banana and egg to the mix and process until the mixture comes together into a dough.
- Roll the dough out onto a floured surface until 1cm thick and cut out shapes using a dog bone-shaped biscuit cutter. To prevent the dough from sticking to the cutter, dip it in some flour.
- Place the biscuits onto the prepared baking sheets and sprinkle with oats. Bake them for 15 minutes until golden brown. Allow to cool before giving to your dog.