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Suncore Foods High Tea Table

You are cordially invited to this stunning High Tea Table that is full of colors and rainbows! Let's have a tea-riffic party for any celebration! Check out what's in store for what we can guarantee is a supremely unique and stellar tea party you'd ever have a seat at! On the menu: refreshing Cucumber Sandwiches topped with Creamy Red Beet Garlic Spread, tender Ombre Buttercream Hemp Seed Cupcakes, sweet White Chocolate Glazed Passionfruit Donuts, crumbly Vanilla Buttercream Purple Sweet Potato Almond Cookies, and last but not least Butterfly Pea Superbloom Moon Milk. Add colors & fun to your table with Suncore Foods® Supercolor Powders, Superblooms & Superfoods. Call your bestea over, get the kettle going, and get this partea started! Life is like a cup of tea - to be filled to the brim and enjoyed with friends. 

Ingredients

Red Beet Garlic Spread (Makes 1 Cup):
1 cup cashews
Warm water to soak cashews
½ cup oat milk
Lemon juice of ½ a lemon
2-3 garlic cloves
1 tsp Suncore Foods® Red Beet Supercolor Powder
½ tsp Suncore Foods® Rose Salt (or to taste)
Pinch ground cayenne or chili powder
Salad greens
Sliced cucumber
Sandwich bread

Hemp Seed Cupcakes (Makes 10 Cupcakes):
2/3 cup unsweetened vanilla oat milk
2 tbs cornstarch
1/3 cup melted dairy-free butter
2 tsp pure vanilla extract
1 tsp apple cider vinegar
2/3 cup sugar
¾ cup Suncore Foods® Hulled Hemp Seeds
1 cup + 2 tbs gluten-free 1-to-1 flour
¼ tsp baking soda
1½ tsp gluten-free baking powder
¼ tsp Suncore Foods® Rose Salt

Hemp Seed Cupcakes Buttercream:
½ cup dairy-free butter, at room temperature
1 tsp cream of tartar
1 tsp pure vanilla extract
2 cups powdered sugar
½ tsp Suncore Foods® Cerise Prickly Pear Supercolor Powder
1½ tsp Suncore Foods® Pink Pitaya Supercolor Powder

Donut (Makes 8 Medium Sized Donuts):
1 cup gluten-free 1-to-1 flour
½ cup powdered sugar
1 tsp gluten-free baking powder
¼ tsp baking soda
1 tbs + 1 tsp Suncore Foods® Marigold Passion Fruit Supercolor Powder & Seeds
½ tsp apple cider vinegar
2 tbs dairy-free yogurt
½ cup + 2 tbs oat milk
1 tsp pure vanilla extract
1 tbs dairy-free butter

White Chocolate Glaze:
1 cup vegan white chocolate chips
1½ tsp Suncore Foods® Canary Yellow Safflower Supercolor Powder

Almond Cookie:
¼ cup unsweetened vanilla oat milk
1 tbs flaxseed meal
1/3 cup melted dairy-free butter
1 tsp pure almond extract
¾ cup sugar
1 + ¼ cups almond flour
½ cup gluten-free 1-to-1 flour
1½ tsp Suncore Foods® Lilac Taro Yam Supercolor Powder
½ tsp Suncore Foods® Cosmos Red Cabbage Supercolor Powder
¼ tsp Suncore Foods® Rose Salt

Vanilla Buttercream:
¼ cup dairy-free butter, at room temperature
½ tsp cream of tartar
1½ tsp pure vanilla extract
½ tsp Suncore Foods® Lilac Taro Yam Supercolor Powder
1½ - 2 cups powdered sugar

Butterfly Pea Superbloom Moon Milk (Makes 1 Cup):
2 tbs Suncore Foods® Butterfly Pea Flowers Superbloom
¼ cup hot water
¾ cup oat milk
¼ tsp ground cardamom
1 tbs maple syrup (or to taste)
½ tsp pure vanilla extract
Pinch of Suncore Foods® Rose Salt
Optional garnish: Sprinkle of Suncore Foods® Blue Butterfly Pea Supercolor Powder

Directions

1. Red Beet Garlic Spread — Soak cashews in warm water for 10 minutes. Drain the water and transfer cashews to a blender. Place all other garlic spread ingredients along with the cashews and blend until smooth and very well combined. Spread the creamy Red Beet garlic spread on sandwich bread, add greens and cucumber. Refrigerate left over spread in an airtight container.

2. Hemp Seed Cupcakes with Ombre Buttercream — Preheat the oven to 350º F and line a cupcake tray with cupcake liners. In a large bowl, dissolve cornstarch into the milk and whisk until frothy. Once the mixture is well combined, add melted butter, vanilla extract and apple cider vinegar. Whisk in sugar. Grind/blend hemp seeds into a coarse flour and transfer hemp seed flour along with all remaining cupcake ingredients to the bowl of wet ingredients. Mix until well combined. Scoop batter into cupcake liners, filling approximately 2/3 of each mold. Bake for 25 minutes and set aside. Allow cupcakes to cool down completely before adding the buttercream. Buttercream: Using an electric beater, beat butter for 3 minutes. Mix in cream of tartar and beat for a few seconds. Add vanilla extract and continue to beat until well combined. Add powdered sugar 1 cup at a time until creamy and well combined. For a thicker buttercream, add some more powdered sugar. For a thinner buttercream, reduce the amount of the powdered sugar or add some oat milk, 1 tsp at a time. Remove 1/3 of the butter and set aside. Mix Cerise Prickly Pear Supercolor Powder into the remaining buttercream until well combined. Remove ½ of the light pink buttercream and set aside. Add Pink Pitaya Supercolor Powder to the remaining ½ of the light pink buttercream until well combined. You should have 3 separate shades of buttercream: white, light pink and dark pink. Decorate cupcakes as per preference.

3. Baked Passion Fruit Donuts with White Chocolate Glaze — Preheat oven to 350º F and prepare a donut tray by brushing some butter on the inside of the donut molds. In a large bowl, combine flour, sugar, baking powder, baking soda and Supercolor Powder. In another bowl, mix remaining ingredients well combined. Add wet ingredients to the bowl of dry ingredients and mix well forming a batter. Spoon or pipe the batter into donut cavities, filling each mold to approximately two-thirds full. Over filling the batter will make the donuts overflow though they will still taste great! Bake for 16 minutes and allow donuts to cool completely before adding the glaze. Glaze: Using your preferred method, temper the white chocolate. Mix in Supercolor Powder until well combined. While the chocolate is warm, dip each donut into the glaze, covering the top half of the donut and place glazed donuts on a flat surface. Allow glaze to cool completely before serving.

4. Almond Cookies with Vanilla Buttercream — In a large bowl, combine oat milk and flaxseed meal. Set aside for 5 minutes, stirring every 2 minutes. Mix in melted butter and almond extract. Add sugar and whisk until well combined. Fold in remaining ingredients and form a dough ball. Tightly wrap the dough in plastic wrap and refrigerate for a minimum 4 hours up to overnight. When ready to bake, preheat the oven to 350º F and line a baking tray with parchment paper. Cut the dough into 3 portions, work with 1 portion at a time while keeping the remaining portions refrigerated. Line your work surface with wax paper and using a rolling pin, roll out the dough out. Using cookie cutters, cut cookies & place them on the baking tray. Bake for 8-10 minutes or until lightly browning on the sides. Allow cookies to cool completely before adding buttercream. Buttercream: Using an electric beater, beat butter for 1-2 minutes. Mix in cream of tartar and beat for a few seconds. Add vanilla extract and continue to beat until well combined. Add Supercolor Powder and powdered sugar, 1 cup at a time, until creamy and well combined. For a thicker buttercream, add some more powdered sugar. For a thinner buttercream, reduce the amount of the powdered sugar or add some oat milk, 1 tsp at a time. Add buttercream onto half the cookies and create cookie sandwiches using the remaining cookies.

5. Butterfly Pea Superbloom Moon Milk — Place Butterfly Pea Flowers in hot water & set aside for 10 minutes. Using the back of a spoon, press down on the flowers to release maximum color & flavor. Strain the tea & discard flowers. Transfer the Butterfly Pea water to a blender along with all other ingredients. Blend until well combined and frothy. Transfer the mixture to a saucepan and heat the moon milk on medium heat without bringing it to a boil. Transfer the moon milk to a mug and (optional) garnish by sprinkling a pinch of Blue Butterfly Pea Supercolor Powder.

 

 


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