September 21, 2009

Tea cupcake for any afternoon

A version of this entry was originally posted on October 21, 2007 and was my entry for Cupcake Roundup II, sponsored by Cheryly at Cupcake Bakeshop and Garrett at Vanilla Garlic. The recipe is based on two recipes: (1) plain cupcake by Lillian at and (2) lime tea cupcake by Mary at

1 1/4 cup unbleached flour
1 teaspoon baking powder
1/8 teaspoon salt (I used ground grosso salt)
1 teaspoon cinnamon (I used Thai cinnamon)
8 tablespoons butter, room temperature
3/4 cup dark brown sugar
2 eggs
11/12 cup whole milk
2 1/2 teaspoons of loose leaf Assam

1. Preheat oven to 350 degrees F.
2. Heat milk then remove from heat and add tea. Let steep for 15 minutes. Sieve the liquid to remove the tea leaves.
3. Whisk together flour, baking powder, and salt.
4. Mix together butter and sugar until incorporated.
5. Add one egg at a time to the butter-sugar mix, incorporate thoroughly.
6. Add dry ingredients to the butter-sugar-egg mix in two batches. Alternate the dry batches with the milk tea.
7. Fill each cupcake cup halfway (I used a silicon cupcake sheet).
8. Bake for approximately 20 minutes.

My batter yielded 10 cupcakes. Dust the cupcakes with cinnamon (my alternative to frosting) and a cup of tea; Assam is a good choice.

1 comment :

  1. Hello,

    I was wondering if you accept press releases regarding new tea products. I have some information about the launch of a portable loose tea brewer that I would love to send you. I look forward to hearing from you.

    Geoffrey Kutnick


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