Dr. Eva Crane was a proper Englishwoman, and would have liked these tea-flavored delicacies! Perfect to accompany a “cuppa”!
Yield: 18 cupcakes
1 cup milk
3 tablespoons black tea (or the contents of 3 tea bags)
1/4 cup butter, room temperature
1 cup granulated sugar
2 large eggs
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 3/4 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees F. Prepare cupcake tins.
Warm the milk until near boiling on the stove or in the microwave. Cut open the tea bags and add the tea directly into the milk. Allow to cool.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vegetable oil and vanilla extract. Gradually add in the cake flour, baking powder, baking soda, and salt. Stir in the tea brewed milk, mixing until batter is uniform and smooth.
Transfer batter to prepared pans and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool before frosting.
1/2 cup butter, room temperature
3 tablespoons honey
2 cups powdered sugar
Pinch of salt
In a large mixing bowl, beat the butter and honey until smooth. Add the powdered sugar and salt and continue mixing until the frosting comes together. If the frosting is too runny, add more powdered sugar until it reaches the right consistency. Likewise, if the frosting is too stiff, add more honey (or a splash of milk) to thin it out. If the frosting is too sweet, add a pinch more salt until the desired sweetness is achieved.
Spread or pipe the honey buttercream onto the cooled cupcakes and serve.