Monday, July 26, 2010

Sweet tea cupcakes!

I mentioned, in a previous post, that I am very into cooking and baking, yes? Well, I decided that from now on I would share on the blog every recipe I try, along with the results. :)

Today, I've finally made the sweet tea cupcakes I talked about briefly, which is fortunate because I also discovered that I have an excess of tea in the cupboards [something which is still a mystery to me, since I drink tea everyday, and in no small amount] and this recipe knocks out 8 tea bags in one go!

The cupcakes are very delicious, but slightly dry... so an accompaniment of milk is a definite requirement! Instead of using the given recipe for the Raspberry Lemon Iced Tea frosting, I just used some store-bought cream cheese frosting, a move that I was a bit dubious about in retrospect. But, after trying it, I was just as happy with it. Still, next time I'll try the given recipe. I also left a few unfrosted, since my grandmother has diabetes, and those actually taste really good with tea.

Sadly I didn't really take any pictures until the cupcakes were done and out of the oven... but I did manage to get some during the frosting process :) But first, the recipe!

Sweet Tea Cupcakes with Raspberry-Lemon Iced Tea frosting
[This recipe comes from Amanda at Like a Cupcake to the Head :)]

for cupcakes:
1/2 cup milk (soy milk, half and half, 2%, your choice)
8 standard size tea bags
1 cup sugar
2 eggs
1/2 cup oil
1 tsp vanilla extract
1 1/2 cups flour
1 tsp baking soda
1/4 tsp salt

for frosting:
3 sleeves instant iced tea with lemon powder
1/2 cup (1 stick) butter, room temperature
1/4 tsp salt
1 1/2 tsp raspberry extract
approx 2 cups powdered sugar
1 tbs heavy cream

Preheat oven to 350. Line 12-cup muffin pan with liners.

Heat milk in microwave for 30-45 seconds. Place all 8 tea bags in milk and force down to absorb all liquid. Let this steep for at least 20 minutes.

In a medium bowl mix together sugar, oil, eggs and vanilla. Stir in milk/tea mixture until well blended. Then add flour, baking soda and salt. Mix to combine.

Divide into a 12-cup muffin pan and bake for approximately 20 minutes.

Remove from oven and let cool.

To prepare frosting:

Beat butter, iced tea powder, salt and raspberry extract for approximately 1 minute. Then add powdered sugar and beat slowly to avoid being covered in sweet, sugary dust (unless you like that sort of thing). Add heavy cream if frosting needs thinning.

Frost cupcakes when cool.

1 comment: