Black Tea Cupcakes. That's exactly what I did with these Black Tea Cupcakes. Thanks The Tea Council of the USA for the fun info! Black Tea Cake with Honey Buttercream is a cup of tea turned into a slice of cake.
Allow the cake to cool and then de-pan from the cake pan.
To make the simple syrup recipe, heat the water until it begins to boil and steep the black tea bags until the tea is as strong as you'd like.
Place the honey and sugar into the pan.
You can cook Black Tea Cupcakes using 9 ingredients and 12 steps. Here is how you cook that.
Ingredients of Black Tea Cupcakes
- It's 1 of [amounts for three cupcakes in brackets].
- It's 90 grams of Unsalted butter [45 g].
- Prepare 70 grams of Sugar [35 g].
- You need 10 grams of Almond flour [5 g].
- It's 2 of Black tea leaf bags [1 bag].
- You need 90 grams of ◎Cake flour [45 g].
- It's 1 tbsp of ◎Cornstarch [1/2 tablespoon].
- Prepare 1/2 tsp of ◎Baking powder [1/4 teaspoon].
- It's 1 of Nuts of your choice, as needed for decoration (optional).
Brewed tea adds a little flavor and color to this delicious hazelnut-flecked chocolate cake. For extra tea flavor, make it double-strength when brewing. Combine the egg yolks, butter, and sugar in a large mixing bowl. I've tried baking with tea before, but I couldn't get the tea flavor to come through strongly enough.
Black Tea Cupcakes instructions
- Prep: Put the butter in a bowl and bring to room temperature. Sift the ◎ ingredients together. Preheat the oven to 180°C..
- Cream the butter until smooth. Add the sugar in 2 to 3 batches, and mix well until pale and fluffy..
- Beat the eggs well and add to the butter-sugar mixture in 2 to 3 batches, mixing well between additions. Next, add the almond flour, then the tea leaves taken out of the tea bags in that order, mixing each addition in well..
- Sift in the ◎ dry ingredients in 2 to 3 batches. Change to a rubber spatula and fold in..
- Pour the batter into the molds equally. Add toppings to taste, and bake in the preheated oven for about 15 minutes. The baking time dependings on your oven or the molds, so adjust..
- When the cakes are golden brown, test by sticking a toothpick in one. If it comes out clean with no batter, it's done. Let the cupcakes cool a bit on a rack, cover with plastic wrap and leave to cool completely..
- [1] This is a simple version made with the basic ingredients listed. I used Earl Grey tea..
- [2] For this version I used caramel flavored tea. I wanted to give it a milky flavor, so for the ◎ ingredients, I used 60 g of cake flour, 20 g of skim milk powder, 20 g cornstarch, and 1/2 of baking powder (for 6 cupcakes). I used walnuts, hazelnuts and pistachios as topping. This is the version I used for the step by step photos..
- [2] I used apple tea for this version. I added raisins to the basic mix, and moistened the cakes with Calvados to finish..
- [4] This is a chamomile tea version (I made 3 cupcakes). I used 40 g of unsalted butter and omitted the almond flour. 4 g of chamomile tea, the grated peel from 1/4 a lemon, and 1 teaspoon of lemon juice were added to the basic ingredients..
- After adding the eggs in Step 3, add the chamomile tea leaves → grated lemon peel → lemon juice in that order, then proceed to the next step..
- By the way, this is the chamomile tea I used. The fragrance is subtle so I used two 2 g tea bags. Please the amount of tea and its strength adjust to your taste..
I've tried: Grinding tea and putting it directly in the batter. This doesn't release the tea flavor and people don't like finding leaf bits in their cupcakes. Steeping the tea in milk and using the tea-infused milk. I'd had an Earl Grey Cake on my radar for a while now, but it seemed like more of a "Fall" type cake (cozy sweaters, warm tea, etc.), so I waited until it was closer to Fall season. The days are getting shorter and cooler (I'm actually wearing a sweater as I type this - insert happy face).
