Bon Appe-Tea: Hibiscus Tea and Tangerine Cupcakes With White Chocolate Chips

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Every once in awhile, you have to get a little whimsical in the kitchen. And really, what gets more whimsical than hibiscus tea infused cupcakes housed inside little cupcake baking containers? Not much, #honestly. We’re using our Sweet Tea Cupcake Serving Set, a box of white cake mix adapted with some yummy, flavor-enhancing ingredients, and a homemade buttercream frosting infused with delicate hibiscus tea swirled on top.

For the cupcakes, you’ll need the following:


  • Boxed white cake mix, along with the required ingredients on the box.
  • 1 tangerine or orange (we’re using a pixie tangerine)
  • White chocolate chips
  • Sweet Tea Cupcake Serving Set


For the frosting, you’ll need the following:


  • 2 sticks of butter
  • 2 cups of powdered sugar
  • 5 tablespoons of heavy cream
  • 4 bags of hibiscus-flavored tea
  • 1 tsp. vanilla
  • 1 tsp. salt



For the cupcake batter, follow the instructions on your box. Ours called for the addition of eggs, oil, and water. Mix well, then add the juice of one tangerine to the batter, as well as the zest of one tangerine. Tip: we squeezed the juice into a separate container to strain out rogue seeds. Next, add a handful of white chocolate chips and mix well. Fill your cupcake containers and bake according to the box instructions. Place in the refrigerator to cool and start on your frosting.

For your homemade buttercream frosting, blend two sticks of softened butter with a hand mixer. Next, add two cups of powdered sugar (one cup at a time) and mix gently until everything is integrated. Add your vanilla and salt, then your hibiscus tea-infused heavy cream.

To infuse the cream with tea, heat five to six tablespoons of cream in a bowl or cup for 45 seconds to one minute. Steep the four teabags for two minutes, squeezing out the teabag contents before discarding them. This will turn the cream a soft pink color and add enough flavor to infuse all of your buttercream frosting. You may want to do this first to allow your cream to cool, as it should be room temperature when you add it.

Finally, pour your buttercream frosting into a piping bag and pipe onto cooled cupcakes before serving.



+What a sweet idea, right? While you’re at it, check out our kitchen and dining collection for more delectable treasures!


About Wendy

Wendy Rose Gould is a latte-loving, vintage-collecting, cat-adoring beauty and fashion writer whose work has appeared both online and in print. While she grew up in urban Indiana surrounded by horse buggies and corn fields, she's since moved west to Phoenix (after a stint in South Korea) where cacti and haboobs reign supreme. Wendy believes a woman should never leave the house without enviable hair and a spritz of her staple perfume. And also mascara. Never leave the house without mascara.


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