I’m going to start with a cop-out of a first line here: “A picture tells a thousand words.” And with that, the photo above just wrote this post for me. The end.
But seriously, what can I write that’d trump an image of adorable, tea-flavored cupcakes cooked in teacups? So, steep not in wait; find some oven-safe teacups (I scored mine at the thrift store) and ‘bake’ loose from the constraints of conventional cupcakes!
Tea-flavored Cupcakes with Lemon Frosting
Recipe adapted from Bakingdom
For the Cupcakes:
1/2 cup hot milk
3 black tea bags
2 eggs at room temperature
1 teaspoon vanilla extract
1 1/2 cup cake flour
3/4 cup sugar
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter
1. Prep time! Preheat your oven to 350°F, and grease the insides of your teacups.
2. Steep the tea bags in the hot milk for at least 10 minutes. Let cool.
3. Time for some whisk-y business: Whisk eggs and vanilla into the tea-steeped milk. Set aside.
4. In a large bowl, combine the flour, sugar, baking powder, and salt.
5. Add the butter slowly. Beat until well combined.
6. Add half of the milk mixture. Mix until combined.
7. Add the remaining milk mixture. Don’t worry if the batter has some small lumps, and try not to overmix! If you’d like, you can fold in extra black tea leaves.
8. Batter up: Fill each teacup 3/4 the way with batter. Bake for about 18 minutes (this will vary depending on the size and shape of your cups) or until a toothpick inserted in the center comes out with only a crumb or two clinging to it.
9. Cool it! Let those cupcakes cool completely. Then, frost away!
For the Frosting:
1/2 cup (113 grams) unsalted, room temperature butter
1/2 pounds (~2 cups) confectioners’ sugar
2 tablespoons honey
1 tablespoons freshly squeezed lemon juice
1 tablespoon heavy cream
1/4 teaspoon freshly grated lemon zest
1. Beat the butter on high speed until light and fluffy, about 3 minutes.
2. Oh sugar: Beat in half of the sugar until combined.
3. Aw, honey, honey: Stir in the vanilla and honey.
4. Beat in the remaining sugar.
5. Add the heavy cream, lemon juice, and lemon zest, then whisk rapidly for 6 minutes.
Enjoy your ‘tea’-lightful dessert!