Black Tea Cupcakes With Honey Buttercream Frosting

black tea cupcakes

Dr. Eva Crane was a proper Englishwoman, and would have liked these tea-flavored delicacies! Perfect to accompany a “cuppa”!

Yield:  18 cupcakes

Ingredients

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

Directions

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.

Honey Buttercream

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.

Honey Apple Cupcakes With Honey Cinnamon Buttercream Frosting

Happy Rosh Hashanah!

Makes two dozen cupcakes.

Ingredients:

For the cupcakes:

2 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon kosher salt
1 stick softened butter
2/3 cup honey
1/2 cup brown sugar
2 large eggs
1 teaspoon pure vanilla extract
4 cups peeled, shredded apples (about 5-6 medium apples)

For the buttercream:

1 stick softened butter
3 cups confectioners’ sugar
4 tablespoons milk
3 tablespoons honey
2 teaspoons cinnamon, plus some for topping

Directions:

  1. Preheat oven to 350 degrees. In a medium-sized bowl, mix together the flour through salt (first 5 ingredients).
  2. Cream the butter and sugar with an electric mixer on med-high until fluffy (about 3 minutes). Mix in the honey, eggs and vanilla. Add in the apples. Lastly, slowly add in the flour mixture and mix on low to combine.
  3. Line two cupcake/muffin tins with cupcake liners and fill each cup about 1/2 way. Bake about 15 minutes, until slightly brown and a toothpick stuck in the center comes out clean.  Let cool while making the buttercream.

For the buttercream:

  1. Using an electric mixer, cream the butter, slowly add about 1/2 the confectioners’ sugar, then the milk, then the rest of the sugar. Once all the sugar is mixed in, add the honey and cinnamon. Mix on medium-high for about 3 minutes. It should be light and fluffy.
  2. Once the cupcakes are completely cool, frost the tops and sprinkle with a little cinnamon.