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  3. Black Tea Cupcakes with Lemon Icing

Black Tea Cupcakes with Lemon Icing

These tasty cakes take a little longer to make but are still easy. We've made a tea syrup to boost the flavour but feel free to leave it out. If you have a piping bag you could pipe on the icing.

Ȑ
Difficulty
Low
ȑ
Time
70 min
&
Author
Kenwood
lorem ipsum

This recipe is prepared with:

Product Prospero+ Red KHC29.P0RD Prospero+ Red KHC29.P0RD

Ingredients

Servings: 24
Makes: 24
For the batter
400 g whole milk
6  tea bags
250 g unsalted butter, cubed, softened
400 g caster sugar
4  eggs
2 tsp vanilla extract
490 g plain flour
3 tsp baking powder

For the syrup
6  tea bags
50 g caster sugar
150 g water

For the icing
400 g unsalted butter, cubed, softened
800 g icing sugar
200 g lemon curd


Utensils

K-Beater, Whisk Tool

Instructions

STEP 1/4

Preheat oven to 170ºC.
Line the cupcake tins with paper cases.
Add milk and tea bags into a saucepan.
Heat until almost boiling – medium-heat.
Let cool and then strain into a jug.

STEP 2/4

Making the batter

Fit the K-Beater.
Add butter, sugar, eggs, vanilla, flour and baking powder into the appliance bowl.
Then add the milk mixture.
Mix and then scrape the bowl – 1 minute, speed Min.
Mix – 2 minutes, speed 3.
Spoon the mixture into the paper cases until about ¾ full.
Bake for 50 minutes, 170ºC.

STEP 3/4

Making the syrup
Add tea bags, sugar and water into a saucepan.
Heat, stirring frequently, until dissolved – medium-high heat.
Strain the syrup into a small bowl.
Brush the syrup over the warm cupcakes and let cool.

STEP 4/4

Making the icing
Clean the appliance bowl and fit the Whisk Tool.
Add butter and icing sugar into the appliance bowl.
Mix and then scrape the bowl – 1 minute, speed Min.
Mix – 4 minutes, speed 4.
Swirl lemon curd into the mixture.
Spoon the icing onto each cupcake and smooth.

 

Serve.

  1. Back to homepage
  2. Recipes
  3. Black Tea Cupcakes with Lemon Icing

Black Tea Cupcakes with Lemon Icing

These tasty cakes take a little longer to make but are still easy. We've made a tea syrup to boost the flavour but feel free to leave it out. If you have a piping bag you could pipe on the icing.

Ȑ
Difficulty
Low
ȑ
Time
70 min
&
Author
Kenwood
lorem ipsum
Servings:24
Makes:24

Ingredients

For the batter
400 g whole milk
6  tea bags
250 g unsalted butter, cubed, softened
400 g caster sugar
4  eggs
2 tsp vanilla extract
490 g plain flour
3 tsp baking powder

For the syrup
6  tea bags
50 g caster sugar
150 g water

For the icing
400 g unsalted butter, cubed, softened
800 g icing sugar
200 g lemon curd

Utensils

K-Beater, Whisk Tool

This recipe is prepared with: lorem ipsum KHC29.P0RD
lorem ipsum KHC29.J0SI
lorem ipsum KHC29.W0SI
lorem ipsum KHC29.H0SI
lorem ipsum KHC29.J0WH
lorem ipsum KHC29.P0SI
lorem ipsum KHC29.P0BK
lorem ipsum KHC29.E0RD
lorem ipsum KHC29.E0WH
lorem ipsum KHC29.H0BK
lorem ipsum KHC29.H0WH

Instructions

STEP 1/4

Preheat oven to 170ºC.
Line the cupcake tins with paper cases.
Add milk and tea bags into a saucepan.
Heat until almost boiling – medium-heat.
Let cool and then strain into a jug.

STEP 2/4

Making the batter

Fit the K-Beater.
Add butter, sugar, eggs, vanilla, flour and baking powder into the appliance bowl.
Then add the milk mixture.
Mix and then scrape the bowl – 1 minute, speed Min.
Mix – 2 minutes, speed 3.
Spoon the mixture into the paper cases until about ¾ full.
Bake for 50 minutes, 170ºC.

STEP 3/4

Making the syrup
Add tea bags, sugar and water into a saucepan.
Heat, stirring frequently, until dissolved – medium-high heat.
Strain the syrup into a small bowl.
Brush the syrup over the warm cupcakes and let cool.

STEP 4/4

Making the icing
Clean the appliance bowl and fit the Whisk Tool.
Add butter and icing sugar into the appliance bowl.
Mix and then scrape the bowl – 1 minute, speed Min.
Mix – 4 minutes, speed 4.
Swirl lemon curd into the mixture.
Spoon the icing onto each cupcake and smooth.

 

Serve.

Notes