Tea Cupcakes & Tea Themed Cupcakes: Photos & Recipes

I love cupcakes and I love tea. This post is dedicated to tea flavored cupcakes and tea themed cupcakes.


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Green Tea Cupcakes

Ingredients:

• 1 1/2 cups self-rising flour
• 1 1/4 cups all-purpose flour
• 1 cup unsalted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• 1 cup milk
• 1 teaspoon vanilla extract

Directions:

1. Line 24 muffin tins with cupcake papers.

2. In a small bowl, add the flours; stir to combine; set aside.

3. In a large mixing bowl, cream the butter using an electric mixer on medium speed until smooth.

4. Add the sugar gradually and beat for 3 minutes or until fluffy.

5. Add the eggs, one at a time, beating well after each addition.

6. Add the dry ingredients in three parts, alternating with the milk and vanilla.

7. With each addition, beat until the ingredients are incorporated but do not overmix.

8. Spoon the batter into the cupcake liners, filling about 3/4 full.

9. Bake in a 350° oven for 20-25 minutes.

10. Cool the cupcakes in the tin for 15 minutes.

11. Remove cakes from the tins and cool on a wire rack before icing.

12. Ice with tinted Vanilla Buttercream.

Cranberry Cream Cheese Filling

Ingredients
* 1.5 ounces cream cheese
* 2 tablespoons cranberry sauce
* pinch of salt
* 6 ounces confectioners’ sugar

Method
Soften cream cheese and cranberry sauce together in medium sized bowl. Add salt. Gradually add sugar, beating with electric mixer until creamy. Add red food coloring, if desired, for a brighter color.

Cranberry Buttercream

Ingredients
* 1/2 cup cranberry juice
* 1/4 cup sweetened dried cranberries
* 1 stick unsalted butter, room temperature
* 1 3/4 cup confectioners’ sugar, more if desired for firmer texture
* 1 teaspoon vanilla extract

Method
In a small saucepan, combine the juice and cranberries. Simmer over medium heat for 5 minutes, or until softened. Let cool and either strain cranberry juice, pressing the berries until most of the juice is gone, or chop the cranberries finley.

In a large bowl, combine the butter, sugar and vanilla. Beat with an electric mixer until light and creamy. Beat in the cranberries. Add more confectioners’ sugar for a firmer texture, if desired. Add red food coloring, if desired, for a brighter color.

White Chocolate Drizzle

Ingredients
* 2-3 squares Ghirardelli White Chocolate

Method
Melt white chocolate in small microwave safe bowl, microwaving in short bursts of 15 seconds, stirring after each 15 seconds. Shouldn’t take more than 30 seconds total. Spoon into sturdy sandwich bag, or piping bag, cut off a small tip of one corner and squeeze white chocolate in a quick sweeping motion on top of frosted cupcakes. Top each cupcake with a fresh cranberry, if desired.

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Chai tea cupcakes

Recipe from Made By Melis

ingredients

• 1/2 cup sugar
• 2 oz butter, softened
• 1/2 cup milk
• 1/2 tsp vanilla extract
• 1 egg
• 1 cup flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp cloves
• 1/2 tsp ground ginger
• 1/2 tsp ground cardamon
• pinch of salt
• 1 or 2 chai tea bags
  

directions

1. Preheat oven to 350 degrees. Place liners into cupcake pan.
2. Heat up milk on stove, remove from stove. Place tea bags into milk, cover and steep for 5-10 minutes.
3. Cream sugar and butter together. Mix in egg and vanilla. Mix in milk.
4. Sift flour, baking powder, cinnamon, ginger, cardamon, nutmeg, cloves and salt together. Mix dry and wet ingredients together.
5. Divide batter into cupcake liners. Bake for 15-18 minutes or until a tester inserted comes out clean.
6. Allow to cool before frosting with your favorite buttercream frosting. Sprinkle with cinnamon.

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Lemon Green Tea Cupcake

Ingredients:

• 1 green tea bag
• 1/2 cup boiling water
• 2 cups unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• Zest and juice (1/4 cup) of one lemon
• 1/4 cup buttermilk
• 1/2 cup butter, softened
• 3/4 cup Orange Blossom honey
• 2 large eggs

Directions:

Preheat oven to 350°F. Pour boiling water over tea bag and steep 3 minutes. Remove tea bag and allow tea to cool. Sift together flour, baking soda, baking powder and salt; set aside. In a liquid measure, combine green tea, lemon zest and juice, and buttermilk; set aside. In a mixing bowl, cream butter until fluffy. Add honey; mix well. Add eggs, one at a time. Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined. With mixer running on low, slowly add the lemon tea mixture. Add remaining dry ingredients until just combined. Fill paper-lined muffin tins 2/3 full. Bake 18-22 minutes, or until a toothpick inserted in center of a muffin comes out clean. Remove to wire rack; cool. Frost and decorate with Honey Lemon Frosting and Candied Lemon Slices (below), if desired.

Note: Any mild-flavored honey such as Clover may be used.

Candied Lemon Slices & Honey Lemon Frosting

Ingredients:

• 4 cups powdered sugar, sifted
• 1/4 cup lemon juice
• 1/4 cup Orange Blossom honey
• 1 lemon, thinly sliced
• 1/2 cup butter, softened
• 1/2 teaspoon lemon zest

Directions:

Preheat oven to 200°F. Pour honey in a small skillet and add lemon slices in a single layer. Bring to a boil over medium heat. Reduce heat and simmer for 15 to 20 minutes, turning slices occasionally. Remove from heat; reserve syrup. Place slices on a parchment-lined cookie sheet and bake 10 minutes. Turn slices and bake an additional 10 minutes or until slices are dry. In a mixing bowl, cream butter until light and fluffy. Add 2 cups of powdered sugar; mix well. Slowly add cooled reserved syrup and lemon juice and zest; mix well. Add remaining powdered sugar; beat well.

*Any mild-flavored honey such as Clover may be used.



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