I have said it before and I’ll say it again; is there a problem that a good cupcake cannot fix?
One of my favourite things about the weather finally starting to cool down here in Brisbane is that it becomes the perfect time for multiple cups of tea, and somehow I always end up reaching for the Lady Grey. With a subtle flavour, it is a variation of Earl Grey with the inclusion of citrus. It’s just delicious.
I have never cooked with tea though, and after coming across quite a few different recipes that did use it, I decided it was time to combine my love of tea with my love of cake.
These cupcakes are soft, sweet and oh so delicious! It might be a record as to the speed in which these disappeared from my kitchen! I swear, I didn’t eat them all myself….
And just because I was in the mood for experimenting I decided to accompany the cupcakes with a lavender frosting. I was curious more than anything. I have seen the most beautiful lavender cakes in pictures but I have always been unsure as to the flavour. Lavender is very fragrant and I was worried that it would taste like soap. It didn’t, and I was pleasantly surprised. I think the key is to only use a small amount so it is not overpowering and doesn’t take away from the flavour of the cakes.
To make the lavender frosting:
Combine 1 tbsp of dried lavender in 2 tbsp of milk. Let this infuse for a few hours or overnight in the fridge. Your fridge will smell amazing after this!
Make the icing using 1 tbsp Nuttelex (or butter), 1 tbsp of the lavender infused milk, 1 ½ cups icing mixture. Beat the sugar into the butter until thick and creamy. Add more sugar if necessary until the mixture no longer tastes ‘buttery’. I added a small amount of food colouring to give the icing that lavender colour to match the taste.
Make sure cakes are completely cool before icing.
These cakes make the perfect afternoon tea treat – enjoy!
- ½ cup lactose free milk
- 2 Lady Grey teabags
- 170gms Nuttelex
- 2 eggs
- 2 tsp vanilla
- 1 cup sugar
- ½ cup SR flour
- 1 cup plain flour
- ½ tsp salt
- 1 ½ tsp baking powder
- Heat milk in the microwave for 1 minute or until warm. Place teabags in milk to infuse for 30 minutes or until milk has cooled to room temperature.
- With an electric mixer, beat Nuttelex and sugar together.
- Add eggs and vanilla and continue beating until combined.
- Slowly sift in flours, baking powder and salt, ½ cup at a time making sure it is mixed through each time.
- Slowly pour in infused milk and mix through.
- The batter should be quite light and creamy.
- Spoon into patty cases and bake in 180C oven for 25 minutes or until golden on top and the cake is springy when lightly touched.
What is your favourite tea? Have you ever cooked using tea? I’d love to hear your favourite tea recipes!