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Tea Infused Cupcakes

Credit: Photo by Elisa from My foodie days

Tea Infused Cupcakes

These tea infused cupcakes are perfect for every occasion. They are great with different teas: you can use flavoured black tea or earl grey tea, even herbal tea.

 

Prep Time:         15 minutes

Cook Time:        15 minutes

Passive Time:   60minutes

Servings:           12-16 cupcakes

Ingredients

FOR THE CUPCAKES

coconut and rose black tea: 3teabags

just-boiled water: 5tbsp

unsalted buttersoftened: 80grams

plain flour: 240grams

caster sugar: 280grams

whole milkat room temperature: 200 milliliters

medium eggs: 2

egg yolkmedium: 1

baking powder: 10grams

salt(a pinch)

FOR THE BUTTERCREAM

icing sugarsifted: 400 grams

buttersoftened: 200 grams

whole milkwarm: 50 milliliters

TO DECORATE

dried rose budsedible

Now for the method :

 

Cupcakes

  1. Put the 3 teabags in a very small bowl (I used an espresso cup) and add the boiled water. Leave to brew for 30 minutes.
  2. Preheat the oven to 180°C and line a cupcake tin with cupcake cases.
  3. In the meanwhile sift the flour with baking powder and salt and set aside.
  4. Put butter, sugar and sifted flour (with baking and salt) in the bowl of a stand mixer with the paddle attachment and mix until it resembles breadcrumbs.
  5. Put the eggs and the yolk into a jug with the milk, whisk a little just to break the eggs. Add the brewed tea squeezing well the teabags. Don’t throw them away but place them aside for the buttercream.
  6. Slowly add the wet ingredients to the dry ingredients and mix on low speed until you have a smooth batter.
  7. Divide the batter between the cupcake cases and bake into the preheated oven for about 15 minutes or until a skewer inserted in the centre of a cupcake comes out clean.
  8. Once cooked leave the cupcakes on a wire rack to cool down.

Buttercream

  1. Put the used teabags into the warm milk and set aside for 30 minutes.
  2. Start beating the butter with the sifted icing sugar using an electric mixer until well combined, then add the tea infused milk (squeeze very well the teabags) and continue mixing until you have a light and fluffy butter cream.
  3. Transfer the buttercream into a piping bag with a star nozzle and decorate the cupcakes.

Now enjoy!

 

This recipe is from …………  This recipe is from Elisa of My foodie days

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