English Breakfast Tea Cupcake Recipe
As seen on Jamie Oliver's cooking show, cupcakes with a twist using English Breakfast tea. Let's start baking! Substitute sugar with stevia powder 1:1/8 (1 teaspoon sugar = 1/8 teaspoon stevia). Stevia is from the stevia plant a natural herb that's sweet. Icing is optional (too much sugar), try coconut cream whipped with philly cheese.
Served with iced tea "Empress Blue Butterfly Pea Flower" + 1 drop of lemon to turn it purple.
Ingredients for the Cupcakes
- 125ml (½ cup) semi-skimmed milk
- 4 teaspoons English breakfast tea
- 110g (½ cup) unsalted butter, softened
- 225g (1 cup) white sugar "stevia"
- ½ tsp almond extract (optional)
- 2 large eggs
- 125g (1 cup) self-raising flour, sifted, see notes
- 120g (scant 1 cup) plain (all purpose) flour
Ingredients for the Frosting
- 110g (½ cup) unsalted butter, softened
- 60ml (¼ cup) semi-skimmed milk, at room temperature
- 1 tsp vanilla extract
- 500g (4 cups) icing (confectioners’) sugar (omit for no icing)
- lilac food colouring
Directions to make the Cupcakes
- Heat the milk in a saucepan over a medium heat until just begins to boil. Remove from the heat and add the tea or tea bags.
- Cover with plastic wrap and allow to infuse for about 30 minutes, then discard the tea (bags, or strain loose leaf out).
- Meanwhile, preheat the oven to 180°C (160°F fan), 350°F, gas mark 4.
- Line a muffin tray with liners.
- Cream the butter and sugar in a large mixing bowl until pale and smooth, around 3-5 minutes. Add the almond extract, if using, and the eggs, one at a time, mixing well after each addition.
- Combine the two flours in a separate bowl.
- Add one-third of the flours to the creamed mixture and beat well. Pour in one-third of the infused milk and beat again.
- Repeat these steps until all the flour and milk have been added.
- Spoon the mixture into the cupcake liners, filling them around two-thirds full. Bake for about 25 minutes or until a skewer inserted comes out clean.
- Remove from the oven and leave in the muffin tray for 5 minutes before removing and allowing to cool completely on a wire rack.
Directions to make the Frosting
- Beat the butter, milk, vanilla extract and half the icing (confectioners’) sugar until smooth. Gradually add the remaining icing (confectioners’) sugar and mix until smooth and creamy
- Add a small (end of toothpick) amount of purple food colouring and mix thoroughly.
- Pipe onto cupcakes. Then add sprinkles, sugar flowers, or sugar to decorate.
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