How To Host an Afternoon Tea
+ Frosty Zucchini Cupcakes
While proper etiquette states a lengthy list of do’s and dont’s, these tea time basics turn any afternoon into an effortlessly easy affair
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One lump or two? Don’t forget the sugar, honey and cream!
![Tea Pot](https://cdn.commercev3.net/cdn.oliveandcocoa.com/images/HowToHostAfternoonTea_Story_2016_08.jpg)
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Chamomile,
Darjeeling
or Lady Grey?
They’re all invited!
The only real rule is to sit back
and enjoy the company...
![Cup Cakes](https://cdn.commercev3.net/cdn.oliveandcocoa.com/images/HowToHostAfternoonTea_Story_2016_12.jpg)
Frosty Zucchini Cupcakes
Ingredients:
Cupcakes 2 cups flour 1 cup brown sugar ½ cup white sugar ½ tsp. ground cinnamon ½ tsp. salt 2 tsp. baking powder 1 medium zucchini, coarsely shredded ½ cup canola oil 2 eggs 1 tsp. vanilla Frosting 1 package cream cheese, 8 oz. 1 stick butter 4 cups confectioner’s sugar 1 tsp. vanilla
Directions:
Preheat oven to 350 degrees. In a large bowl, mix flour, both sugars, baking powder, cinnamon and salt. In a separate bowl, combine the shredded zucchini, oil, eggs and vanilla. Add this to flour mixture and mix until just combined. Use a small measuring cup or ice cream scooper to add the batter to a prepared cupcake pan, then bake for 18-22 minutes. While the cupcakes are baking, prepare the frosting. Place the room temperature butter, cream cheese and vanilla into a mixer and blend for 1-2 minutes on medium until fully incorporated. Add the sugar one cup at a time until frosting is light and creamy. When cupcakes are done, allow to cool, then frost and enjoy!