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.
This recipe is prepared with:
Ingredients
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
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 – 1 minute, speed Min then scrape the bowl.
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 – 1 minute, speed Min then scrape the bowl.
Mix – 4 minutes, speed 4.
Swirl lemon curd into the mixture.
Spoon the icing onto each cupcake and smooth.
Serve
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.
Ingredients
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
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 – 1 minute, speed Min then scrape the bowl.
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 – 1 minute, speed Min then scrape the bowl.
Mix – 4 minutes, speed 4.
Swirl lemon curd into the mixture.
Spoon the icing onto each cupcake and smooth.
Serve