Hello, I’m Clara. Today, we’re going to make black tea cupcakes recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Black Tea Cupcakes Recipe
Black Tea Cupcakes is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Black Tea Cupcakes is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have black tea cupcakes using 9 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Black Tea Cupcakes:
- Take 1 [amounts for three cupcakes in brackets]
- Take 90 grams Unsalted butter [45 g]
- Take 70 grams Sugar [35 g]
- Prepare 10 grams Almond flour [5 g]
- Get 2 Black tea leaf bags [1 bag]
- Make ready 90 grams ◎Cake flour [45 g]
- Take 1 tbsp ◎Cornstarch [1/2 tablespoon]
- Get 1/2 tsp ◎Baking powder [1/4 teaspoon]
- Make ready 1 Nuts of your choice, as needed for decoration (optional)
Instructions to make Black Tea Cupcakes:
- 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.
So that’s going to wrap this up for this exceptional dish black tea cupcakes recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
