There is nothing better than a cup of tea. But what tea would you like? My cupboard hosts chamomile and honey, pomegranate, rosehip, blueberry, revitalise, cleanse, sleepy, peppermint, damson plum, five varieties of chai (and counting), and cinnamon and liquorice, for those with a sense of daring. We can certainly come to the conclusion that I’m a tea snob, but it’s true to say that regardless of what flavour you prefer, a cup of tea is necessary for every occasion. Ironically enough it was a cup of tea, and this specific recipe that lead me to found Alibakesblog, a collection of baking tips and recipes that I have written, baked and shared. Six months on I am still baking, and blogging.
My ultimate comfort would have to be green tea. Whilst my snobbish side might tell you that using loose-leaf green tea imported from China is the only way forward, this recipe works amazingly with Twinings Green Tea. Whilst there are other recipes using tea in baking I’ve yet to see one that uses the fruit-green tea variations.
So I made a Cranberry Green Tea Cupcake with Lemon Green Tea Buttercream Frosting.
From now on one of these will always be accompanying my steaming mug of herbal joy.
To make things even better, there is no reason why you can’t replace the tea with a different flavour…Earl Grey anyone?
Adapted from the Hummingbird Bakery’s Green Tea Cupcakes.
3 cranberry green tea bags (or a tea of your choice)
120g plain flour
140g caster sugar
1 ½ tsp baking powder
a pinch of salt
1 medium sized egg,
40g unsalted butter
½ tsp vanilla extract
250g icing sugar
80g unsalted butter
20g lemon green tea (taken from the teabags, or again a tea of your choosing)
You will also need a 12 hole cupcake tray, and paper cases.
Preheat oven to 170 C/ Gas mark 3
Firstly, place the teabags in a jug of milk, and leave to infuse. For a strong infusion cover and leave for a few hours prior to making the cake mixture. However, I also find that leaving it for 10 minutes and then straining the tea bags using your fingers is a quick-fix solution if time is limited.
Now to get on with the cake mixture. Sift the flour into a large mixing bowl, then add the sugar, salt, baking powder and butter (just make sure it’s at room temperature) and mix with a handheld electric whisk on a low speed. Keep mixing until everything is combined, it should now be a rather sandy consistency.
Take the teabags out of the jug of milk, then crack an egg into the mixture and add the vanilla extract. Mix it all together, now it’s all ready to combine. Slowly start pouring the milk mixture into the large mixing bowl, beating it well until everything is incorporated and smooth.
Place the cases into the cupcake tray and fill each to around two-thirds full. It will rise in the oven so be sure to not overfill them. Place in the preheated oven for 20-25 minutes. The sponge should feel springy when touched, or you can use a skewer or toothpick to check whether they are ready. You can do this by poking the skewer into the middle of a cupcake, when you take it out the skewer should be clean. If there’s any mixture on it leave the cupcakes for a few more minutes in the oven, to ensure that they are baked evenly all the way through.
Leave the cupcakes to cool on a wire rack, it’s time to get on with the buttercream.
Using the electric whisk, beat the icing sugar, butter and loose tea in a mixing bowl, until it start coming together. On a low speed start pouring the milk in, once it’s all mixed together you can turn the speed up. Keep beating until it becomes light and fluffy. You should now have smooth buttercream that it thick enough to pipe. If the consistency is to thin add more icing sugar, too thick add milk.
Once the cupcakes have cooled completely you are ready to pipe.
Now go make yourself a cup of tea, and serve.
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