Thursday, April 30, 2015

Tea-riffic Cupcakes with Tea Icing

Tea-riffic describes these Cupcakes perfectly. The tea used in these Tea-riffic Cupcakes is Smashberry Tisane from Piper and Leaf, a fruit and herbal infused tea. The tea used in the Tea Icing, also from Piper and Leaf, is called Lemon Berry Blush. Lemon Berry Blush is a fruity black tea bringing strawberries and lemongrass together as a bright fun flavor. Enjoy the specialty tea flavors in these Tea-riffic Cupcakes with Tea Icing by using your t-sleeves for a mess-free cup of tea.
Cupcake Ingredients:
3/4 cup butter at room temp
1 1/2 cup powdered sugar
2 large eggs
1 1/4 cup self rising flour
1/4 cup buttermilk
1/4 cup Smashberry Tisane (cooled) tea concentrate*

Icing Ingredients:
1 cup butter at room temp
3 1/2 cup powdered sugar
1/4 cup Lemon Berry Blush (cooled) tea concentrate*

Cupcake Directions:
Whip the butter until creamy, then add your sugar and beat. When combined, add in the eggs, one at a time. Now, the buttermilk and tea concentrate can be combined and added in parts. I recommend this: add about 1/4 cup flour into the butter/sugar/egg mixture, and carefully beat. Then, add some of the milk/tea. Back to the flour, adding about 1/4 cup until it's blended nicely, then the wet. Continue until all ingredients are combined. Pour your batter into paper-lined, regular sized cupcakes forms, and bake at 350 degrees for 20 minutes. Take a thin toothpick or cake tester to make sure you cupcake isn't wet in the middle!

Meanwhile, make the icing!
Combine 1 cup butter at room temperature, with 3 1/2 cups powdered sugar, and 1/4 cup of  Lemon Berry Blush (cooled) tea concentrate*. Whip until you have a beautiful, thick, creamy icing.
Warning: When they are baked, cool the cupcakes COMPLETELY before icing them. I added a simple slice of strawberry, and a few curls of lemon zest to make them look pretty!
*Tea Concentrate – in about 1/2 cup of boiling water, add 2 tablespoons of your favorite tea. Steep as instructed, strain and cool. 

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