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An interesting way to use almond butter in both the cupcake and the frosting to give it a rich almond taste. Fluffy cupcakes paired with the roasted almond buttercream makes for a great combination. Recipe adapted from Small Indulgences.

Almond Butter Cupcakes with Almond Buttercream Frosting (adapted from Small Indulgences)
Makes: 12 Cupcakes
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Passive Time: 30 minutes

Ingredients
Almond Butter Cupcakes
70g Brown Sugar
1 Egg
1 tbsp Vegetable Oil
1/4 tsp Almond Extract (Optional)
1 tbsp Baking Powder
150g Plain Flour
120ml Light Milk
70g Almond Butter

Almond Buttercream
85g Unsalted Butter, Softened
140g Almond Butter
140g Icing Sugar
1/4 tsp Almond Extract (Optional)
3 to 6 tbsp Thickened Cream (45ml to 90ml)

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Method
Almond Butter Cupcakes
1. Preheat the oven to 175°C.
2. In a stand mixer, whisk the brown sugar, egg, vegetable oil and almond extract until well combined.

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3. Sift the plain flour and baking powder in a separate bowl.

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4. Add the flour mixture, and the light milk into the other mixture. Whisk until just combined.

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5. Add the almond butter, then whisk until smooth.

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6. Line a muffin tray with cupcake baking cups. Fill the cups until halfway. Place the cupcakes into the oven and bake for 15 to 18 minutes, or until a toothpick inserted into centre of the cupcake comes out clean. Set aside to cool.

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Almond Buttercream Frosting
1. In a stand mixer, beat the butter and almond butter together until light and fluffy.

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2. Add in the almond extract, and sifted icing sugar a third at a time. Making sure the sugar is mixed well into the butter mixture before adding the next third.

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3. Add in the thickened cream, a tablespoon at a time. Depending on how thick your almond butter is, you may need to add a few more tablespoons so that it is at a pipe-able consistency.

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4. Once the cupcakes are cooled, pipe the buttercream using your preferred nozzle.

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Almond Butter Cupcakes with Almond Buttercream
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An interesting way to use almond butter in both the cupcake and the frosting to give it a rich almond taste. Fluffy cupcakes paired with the roasted almond buttercream makes for a great combination.
Servings Prep Time
12Cupcakes 15Minutes
Cook Time Passive Time
35Minutes 30Minutes
Servings Prep Time
12Cupcakes 15Minutes
Cook Time Passive Time
35Minutes 30Minutes
Almond Butter Cupcakes with Almond Buttercream
  • 1
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Votes: 0
Rating: 0
You:
Rate this recipe!
An interesting way to use almond butter in both the cupcake and the frosting to give it a rich almond taste. Fluffy cupcakes paired with the roasted almond buttercream makes for a great combination.
Servings Prep Time
12Cupcakes 15Minutes
Cook Time Passive Time
35Minutes 30Minutes
Servings Prep Time
12Cupcakes 15Minutes
Cook Time Passive Time
35Minutes 30Minutes
Ingredients
Almond Butter Cupcakes
  • 70g Brown Sugar
  • 1 egg
  • 1tbsp Vegetable Oil
  • 1/4tsp Almond ExtractOptional
  • 1tbsp Baking Powder
  • 150g Plain Flour
  • 120ml Light Milk
  • 70g Almond Butter
Almond Buttercream Frosting
  • 85g Unsalted ButterSoftened
  • 140g Almond Butter
  • 140g Icing Sugar
  • 1/4tsp Almond ExtractOptional
  • 3tbsp Thickened Cream
Servings: Cupcakes
Units:
Instructions
Almond Butter Cupcakes
  1. Preheat the oven to 175°C.
  1. In a stand mixer, whisk the brown sugar, egg, vegetable oil and almond extract until well combined.
  2. Sift the plain flour and baking powder in a separate bowl.
  3. Add the flour mixture, and the light milk into the other mixture. Whisk until just combined.
  4. Add the almond butter, then whisk until smooth.
  5. Line a muffin tray with cupcake baking cups. Fill the cups until halfway. Place the cupcakes into the oven and bake for 15 to 18 minutes, or until a toothpick inserted into centre of the cupcake comes out clean. Set aside to cool.
Almond Buttercream Frosting
  1. In a stand mixer, beat the butter and almond butter together until light and fluffy.
  2. Add in the almond extract, and sifted icing sugar a third at a time. Making sure the sugar is mixed well into the butter mixture before adding the next third.
  3. Add in the thickened cream, a tablespoon at a time. Depending on how thick your almond butter is, you may need to add a few more tablespoons so that it is at a pipe-able consistency.
  4. Once the cupcakes are cooled, pipe the buttercream using your preferred nozzle.
Recipe Notes

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  • Almond Extract/Essence can be quite overpowering and while I did use in it my cupcakes it is definitely an acquired taste. I think it works well without it as well.
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This is probably the best recipe I’ve come across and of course it’s from world renowned pastry chef Pierre Hermé. The macaron shells came out absolutely perfect, it has that crispy outer shell and slightly chewy inside. I’ve attempted to make macarons several times before, and apart from a one off success and using Zumbo’s premix pack, nothing came close to the consistency I was after. Finally found the perfect recipe and while although the shells are flavourless, the filling packs a fruity punch with the lychee flavour coming through. A lovely summer treat.

Lychee & White Chocolate Macarons (adapted from Pierre Herme’s book Macarons)
Makes: 72 Macarons (Around 144 shells)
Preparation Time: 1 hour
Cooking Time: 25 minutes
Passive Time: 2 hours + 24 hours

Ingredients
Macaron Shells
300g Ground Almonds
300g Icing Sugar
110g Liquefied Egg Whites (See note below)
300g Caster Sugar
75g Mineral Water
110g Liquefied Egg Whites (See note below)
4g Strawberry Food Colouring (Optional)
4g Carmine Red Food Colouring (Optional)

Lychee & White Chocolate Ganache
410g White Chocolate
400g Lychees (Preserved in Syrup)/240g Lychee Purée
60g Liquid Crème Fraîche or Whipping Cream (35% Fat)

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Method
Lychee & White Chocolate Ganache
1. Drain the lychees and blend, then strain the lychees to obtain a smooth purée. You will need 240g purée.
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2. Chop up the white chocolate so that it can melt more quickly and then place in a heatproof bowl over a pan of simmering water. Making sure that the bottom of the bowl does not touch the water.

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3. In a separate saucepan, bring the cream and lychee puree to the boil.

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4. Pour the lychee mixture over the melted chocolate a third at a time. However, with the last third, check if the chocolate mixture is thick enough because if your puree is quite runny already you won’t be able to pipe the ganache properly but also note the ganache will thicken when cooled as well.

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5. Once mixed together, pour the ganache into a bowl and then cover with clingfilm, making sure that the clingfilm touches the surface of the ganache so a skin doesn’t form. Set aside in the fridge for the ganache to thicken.

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Macaron Shells
1. Sift the icing sugar and ground almonds in a large sized bowl.

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2. If you wanted to add food colouring, you would add this to your first portion of liquefied egg whites. Pour the egg white mixture over the icing sugar and ground almonds but don’t stir it.

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3. Combine the water and caster sugar in a saucepan and bring to boil and when the syrup reaches 115°C, simultaneously start whisking the second portion of liquefied egg whites in a stand mixer to soft peaks.

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4. When the sugar mixture reaches 118°C, take off from the heat and slowly pour into the egg whites making sure the egg whites are still being whisked to avoid cooking the eggs. Whisk the mixture until the meringue cools down to 50°C.
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5. Fold the meringue into the icing sugar/ground almonds mixture. Spoon the batter into a piping bag fitted with a plain nozzle.

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6. Pipe the batter into circles around 3.5cm in diameter. Space these around 2cm apart on lined baking trays. Leave the shells to stand for at least 30 minutes or until they form a skin. You should be able to touch the shell without the batter sticking to you.

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7. Preheat the fan oven to 180°C then put the trays in the oven. Bake for 12 minutes, quickly opening and shutting the door two times during cooking. Once down, take out of the oven and slide the shells onto a work surface and allow to cool.

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Assembly
1. Once the ganache has cooled, spoon the mixture into a piping bag fitted with a plain nozzle. Pipe a mound of ganache onto half of the shells. Then press together the piped shell with the clean shell. Store the macarons in the fridge for 24 hours and bring back out at the point of serving.

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Lychee & White Chocolate Macarons
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Rating: 4
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The lychee flavour comes through so well, and matched perfectly with the white chocolate. The macaron shells are crispy, and slightly chewy making for a fantastic macaron.
Servings Prep Time
72Macarons 1Hour
Cook Time Passive Time
25Minutes 26Hours
Servings Prep Time
72Macarons 1Hour
Cook Time Passive Time
25Minutes 26Hours
Lychee & White Chocolate Macarons
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Votes: 6
Rating: 4
You:
Rate this recipe!
The lychee flavour comes through so well, and matched perfectly with the white chocolate. The macaron shells are crispy, and slightly chewy making for a fantastic macaron.
Servings Prep Time
72Macarons 1Hour
Cook Time Passive Time
25Minutes 26Hours
Servings Prep Time
72Macarons 1Hour
Cook Time Passive Time
25Minutes 26Hours
Ingredients
Macaron Shells
  • 300g Ground Almonds
  • 300g Icing Sugar
  • 100g Liquefied Egg WhitesSee note below
  • 300g Caster Sugar
  • 75g Mineral Water
  • 110g Liquefied Egg WhitesSee note below
  • 4g Strawberry Food ColouringOptional
  • 4g Carmine Red Food ColouringOptional
Lychee & White Chocolate Ganache
  • 410g White Chocolate
  • 400g Lychees (Preserved in Syrup)(400g Lychees in Syrup = 240g Lychee Puree)
  • 60g Liquid Crème Fraîcheor Whipping Cream (35% Fat)
Servings: Macarons
Units:
Instructions
Lychee & White Chocolate Ganache
  1. Drain the lychees and blend, then strain the lychees to obtain a smooth purée. You will need 240g purée.
  2. Chop up the white chocolate so that it can melt more quickly and then place in a heatproof bowl over a pan of simmering water. Making sure that the bottom of the bowl does not touch the water.
  3. In a separate saucepan, bring the cream and lychee puree to the boil.
  4. Pour the lychee mixture over the melted chocolate a third at a time. However, with the last third, check if the chocolate mixture is thick enough because if your puree is quite runny already you won't be able to pipe the ganache properly but also note the ganache will thicken when cooled as well.
  5. Once mixed together, pour the ganache into a bowl and then cover with clingfilm, making sure that the clingfilm touches the surface of the ganache so a skin doesn't form. Set aside in the fridge for the ganache to thicken.
Macaron Shells
  1. Sift the icing sugar and ground almonds in a large sized bowl.
  2. If you wanted to add food colouring, you would add this to your first portion of liquefied egg whites. Pour the egg white mixture over the icing sugar and ground almonds but don't stir it.
  3. Combine the water and caster sugar in a saucepan and bring to boil and when the syrup reaches 115°C, simultaneously start whisking the second portion of liquefied egg whites in a stand mixer to soft peaks.
  4. When the sugar mixture reaches 118°C, take off from the heat and slowly pour into the egg whites making sure the egg whites are still being whisked to avoid cooking the eggs. Whisk the mixture until the meringue cools down to 50°C.
  5. Fold the meringue into the icing sugar/ground almonds mixture. Spoon the batter into a piping bag fitted with a plain nozzle.
  6. Pipe the batter into circles around 3.5cm in diameter. Space these around 2cm apart on lined baking trays. Leave the shells to stand for at least 30 minutes or until they form a skin. You should be able to touch the shell without the batter sticking to you.
  7. Preheat the fan oven to 180°C then put the trays in the oven. Bake for 12 minutes, quickly opening and shutting the door two times during cooking. Once down, take out of the oven and slide the shells onto a work surface and allow to cool.
Assembly
  1. Once the ganache has cooled, spoon the mixture into a piping bag fitted with a plain nozzle. Pipe a mound of ganache onto half of the shells. Then press together the piped shell with the clean shell. Store the macarons in the fridge for 24 hours and bring back out at the point of serving.
Recipe Notes

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  • Liquefied Egg Whites are egg whites left in the fridge for several days or a week which allows the egg whites to become less elastic.
  • Depending on your lychees, you may find that the the amount of puree is quite runny and you may not be able to pipe the ganache. So I'd recommend adding the lychee/cream mixture in a bit at a time and the ganache mixture should be a bit thick already. I had to add around 150g extra of white chocolate to get the right consistency for my ganache.
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Getting in on the Soft Serve ice cream popularity is Tsujiri on Swanston Street in the Melbourne CBD.  Tsujiri is a tea brand originating from Japan that excels in all things Matcha/Green Tea. With locations in UK, Canada and Asia, it has now opened in Australia. Tsujiri’s menu offers a wide range of Matcha and Houjicha flavoured drinks, as well as snacks such as cream puffs, swiss rolls and glutinous rice balls.

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Tsujiri’s signature sundae you can order mixed (Matcha and Vanilla), Matcha or just Vanilla and it comes with the glutinous rice ball and sweet potato ball on top, Sakura flavoured wafer, red beans and roasted rice. Tsujiri certainly doesn’t skimp on the flavour of the green tea as it’s stronger than you would have at Rice Workshop or Nene’s Chicken. I also loved the subtle floral notes of the wafer, and the roasted rice for a lovely crunchy texture. The only thing I didn’t like was the price where it’s leaning towards $10 and especially for the price.

Last words
While Tsujiri excels in green tea, its pricing is on the higher end and I question whether it’s worth it even if it’s good.

Tsujiri Menu, Reviews, Photos, Location and Info - Zomato

Tsujiri
146 Swanston Street
Melbourne VIC 3000

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I’ve always wanted to make Melting Moments (also known as Yo-yos) whenever I see them in cafes and bakeries. I love how it has this really light texture that just melts in your mouth and hence the name. Leading up to Christmas, I also wanted to make something Christmasy so adapting it slightly from the Gingerbread Cookies that I made previously along with making a few changes to the Lemon Melting Moments recipe from Taste.com.au, here is my twist on the traditionally Lemon flavoured Melting Moments.

Ginger & Orange Melting Moments (adapted from Taste.com.au) 
Makes: 20 Cookies
Preparation Time: 15 Minutes
Cooking Time: 25 Minutes
Passive Time: 40 minutes

Ingredients
Ginger Cookies
260g Unsalted Butter, Softened
230g Plain Flour
90g Icing Sugar (Plus extra)
100g Custard Powder
1 1/8 tsp Mixed Spice
2 1/4 tsp Ground Ginger

Orange Buttercream Filling
60g Unsalted Butter, Softened
100g Icing Sugar
2 1/2 tsp Orange Zest, Finely Chopped
1 1/2 tbsp Orange Juice, Sieved
1/8 tsp Salt

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Method
Ginger Cookies
1. Preheat oven to 160°C and line 2 oven trays with baking paper.
2. Using an electric mixer, beat the butter until light and fluffy.

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3. Add in the sifted plain flour, icing sugar, custard sugar, mixed spice and ground ginger to the butter and stir to combine.
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4. Using your hands, roll a teaspoon full of the dough into balls. Then place the dough balls 3cm apart on the baking paper. Use a fork dusted in icing sugar to press gently onto the balls to flatten them.

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5. Place the trays in the oven, swapping the trays halfway through cooking, for around 15 minutes or until the cookies are just cooked through. Remove from the oven and leave to cool.

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Orange Buttercream Filling
1. Using an electric mixer, beat the butter and sifted icing sugar until light and fluffy.

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2. Add in the orange zest, orange juice and salt to the butter mixture and beat until combined. Note: If the mixture feels a bit too soft, add extra icing sugar.

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3. Pipe the buttercream onto one side half of the cookies and then sandwich together. Note: If you prefer the cookie filling to have a firmer texture, place into the fridge to harden slightly.

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Ginger & Orange Melting Moments
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A twist on the traditional Lemon Melting Moments (Yo-yos). A perfect replacement for the usual Gingerbread cookies around Christmas time, but a delicious departure from the norm all year round.
Servings Prep Time
20Cookies 15Minutes
Cook Time Passive Time
25Minutes 40Minutes
Servings Prep Time
20Cookies 15Minutes
Cook Time Passive Time
25Minutes 40Minutes
Ginger & Orange Melting Moments
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A twist on the traditional Lemon Melting Moments (Yo-yos). A perfect replacement for the usual Gingerbread cookies around Christmas time, but a delicious departure from the norm all year round.
Servings Prep Time
20Cookies 15Minutes
Cook Time Passive Time
25Minutes 40Minutes
Servings Prep Time
20Cookies 15Minutes
Cook Time Passive Time
25Minutes 40Minutes
Ingredients
Ginger Cookies
  • 260g Unsalted ButterSoftened
  • 230g Plain Flour
  • 90g Icing SugarPlus Extra
  • 100g Custard Powder
  • 1 1/8tsp Mixed Spice
  • 2 1/4tsp Ground Ginger
Orange Buttercream Filling
  • 60g Unsalted ButterSoftened
  • 100g Icing Sugar
  • 2 1/2tsp Orange ZestFinely Chopped
  • 1 1/2tbsp Orange JuiceSieved
  • 1/8tsp Unsalted Butter
Servings: Cookies
Units:
Instructions
Ginger Cookies
  1. Preheat oven to 160°C and line 2 oven trays with baking paper.
  1. Using an electric mixer, beat the butter until light and fluffy.
  2. Add in the sifted plain flour, icing sugar, custard sugar, mixed spice and ground ginger to the butter and stir to combine.
  3. Using your hands, roll a teaspoon full of the dough into balls. Then place the dough balls 3cm apart on the baking paper. Use a fork dusted in icing sugar to press gently onto the balls to flatten them.
  4. Place the trays in the oven, swapping the trays halfway through cooking, for around 15 minutes or until the cookies are just cooked through. Remove from the oven and leave to cool.
Orange Buttercream Filling
  1. Using an electric mixer, beat the butter and sifted icing sugar until light and fluffy.
  2. Add in the orange zest, orange juice and salt to the butter mixture and beat until combined. Note: If the mixture feels a bit too soft, add extra icing sugar.
  3. Pipe the buttercream onto one side half of the cookies and then sandwich together. Note: If you prefer the cookie filling to have a firmer texture, place into the fridge to harden slightly.
Recipe Notes

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  • The filling is quite soft so if you prefer a harder texture and don't want to chill the cookies after it has been piped on add more icing sugar.
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I’ve made Green Tea Matcha Cupcakes before using my favourite Red Velvet Cupcake recipe but that was using powdered green tea and I wondered how to include black tea flavour into cupcakes. So I came across this Black Tea Cupcake recipe from Pastry Affair and they looked amazing so of course, had to give it a try and they tasted fantastic. The minimal use of frosting also works in its favour because honey plus icing sugar makes for a super sweet combination already so I’m glad I reduced the sweetness of the cupcakes and icing sugar in the frosting as well.

Black Tea Cupcakes with Honey Buttercream Frosting (adapted from Pastry Affair)
Makes: 18 Cupcakes
Preparation Time: 10 minutes
Cooking Time: 55 minutes
Passive Time: 30 minutes

Ingredients
Black Tea Cupcakes
235 ml Full Cream Milk
3 tbsp Black Tea (or the contents of 3 tea bags)
55 grams Unsalted Butter, Room Temperature
140g Caster Sugar
2 Eggs, Large
70ml Vegetable Oil
1 tsp Vanilla Extract
150g Plain Flour
25g Cornstarch
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt

Honey Buttercream Frosting
110g Unsalted Butter, Room Temperature
60g Honey
125g Icing Sugar
1/4 tsp Salt
1 tbsp Full Cream Milk

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Method
Black Tea Cupcakes
1. Preheat oven to 180°C.
2. Heat the milk and tea bags in a pot over medium heat. Once it’s nearly boiling, take off the heat and allow to cool. IMG_3996-1IMG_3999-1
3. In a mixer, cream the butter and caster sugar together until light and fluffy.

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4. Add the eggs one at a time, and beat until well combined before adding the next one.

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5. Add in the vegetable oil and vanilla extract and mix until well combined.

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6. Add in the sifted plain flour, cornstarch, baking powder, baking soda and salt and mix until just combined.

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7. Add in the cooled tea infused milk to the cake batter, sieving out the tea leaves if preferred. Mix until the batter is smooth and combined.

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8. Line your muffin tins with baking cups and pour the batter into the cups until around 3/4 full. Bake in the oven for around 18 to 22 minutes or until a toothpick inserted into the centre of the cupcakes comes out clean. Remove from the oven and allow to cool before frosting.

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Honey Buttercream Frosting
1. In a mixer, beat the butter and honey until smooth.

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2. Add in the sifted icing sugar and salt and mix until combined. Add in one tablespoon of milk and mix until combined. Note: Add in more milk if the frosting mixture is too thick and add another pinch of salt if the frosting is too sweet.

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3. Pipe the frosting onto the cooled cupcakes and serve.

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Black Tea Cupcakes with Honey Buttercream Frosting
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Lovely black tea flavour in a moist cupcake with sweet honey flavoured buttercream frosting.
Servings Prep Time
18Cupcakes 10Minutes
Cook Time Passive Time
55Minutes 30Minutes
Servings Prep Time
18Cupcakes 10Minutes
Cook Time Passive Time
55Minutes 30Minutes
Black Tea Cupcakes with Honey Buttercream Frosting
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Lovely black tea flavour in a moist cupcake with sweet honey flavoured buttercream frosting.
Servings Prep Time
18Cupcakes 10Minutes
Cook Time Passive Time
55Minutes 30Minutes
Servings Prep Time
18Cupcakes 10Minutes
Cook Time Passive Time
55Minutes 30Minutes
Ingredients
Black Tea Cupcakes
  • 235ml Full Cream Milk
  • 3tbsp Black Tea
  • 55g Unsalted ButterRoom Temperature
  • 140g Caster Sugar
  • 70ml Vegetable Oil
  • 1tsp Vanilla Extract
  • 150g Plain Flour
  • 25g Cornstarch
  • 1 1/2tsp Baking Powder
  • 1/2tsp Baking Soda
  • 1/2tsp Salt
Honey Buttercream Frosting
  • 110g Unsalted ButterRoom Temperature
  • 60g Honey
  • 125g Icing Sugar
  • 1/4tsp Salt
  • 1tbsp Full Cream Milk
Servings: Cupcakes
Units:
Instructions
Black Tea Cupcakes
  1. Preheat oven to 180°C.
  2. Heat the milk and tea bags in a pot over medium heat. Once it's nearly boiling, take off the heat and allow to cool.
  1. In a mixer, cream the butter and caster sugar together until light and fluffy.
  2. Add the eggs one at a time, and beat until well combined before adding the next one.
  3. Add in the vegetable oil and vanilla extract and mix until well combined.
  4. Add in the sifted plain flour, cornstarch, baking powder, baking soda and salt and mix until just combined.
  5. Add in the cooled tea infused milk to the cake batter, sieving out the tea leaves if preferred. Mix until the batter is smooth and combined.
  6. Line your muffin tins with baking cups and pour the batter into the cups until around 3/4 full. Bake in the oven for around 18 to 22 minutes or until a toothpick inserted into the centre of the cupcakes comes out clean. Remove from the oven and allow to cool before frosting.
Honey Buttercream Frosting
  1. In a mixer, beat the butter and honey until smooth.
  2. Add in the sifted icing sugar and salt and mix until combined. Add in one tablespoon of milk and mix until combined. Note: Add in more milk if the frosting mixture is too thick and add another pinch of salt if the frosting is too sweet.
  3. Pipe the frosting onto the cooled cupcakes and serve.
Recipe Notes

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  • Try this with your favourite black tea leaves or other leaves but the amount that you infuse will be different depending on the strength of that tea. I used relatively strong black tea leaves which gave the cupcakes a delicate flavour.
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