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Tea cupcakes with Lemon frosting

Tea blending and flavours on Afternoon Express

Tea cupcakes with lemon frosting

Makes 12
Recipe by Zola Nene

For the sponge:
250ml milk
2 Five Roses tea bags
125g butter (room temperature)
3 X-large eggs
250ml castor sugar
1¾ cups of flour
15ml Baking Powder
For the lemon frosting:
500g icing sugar 
200g butter
Zest of 2 lemons, juice of 1

Preheat oven to 180C then line a 12-hole muffin tin with wrappers. 
Boil together milk and contents of the tea bags
Remove from the heat then add butter and leave to melt.
Beat eggs and sugar until light and fluffy (at least 10 minutes)
Sift flour and Baking Powder. 
Beginning with flour, pour milk mixture slowly into mixing bowl, while mixing in flour a little at a time, ending with flour.
Do this part as quickly as possible to avoid over mixing your batter.
Fill cupcake wrappers ¾ full.  
Bake at 180˚C for 11 minutes.
Use a toothpick into baked cupcake to check if it is done. 
It should come out clean if cupcake is baked through.
Cool on a wire rack before frosting.
For the frosting, cream butter with icing sugar then add lemon zest. 
Slowly add lemon juice until the desired consistency is achieved.
Pipe or spread frosting onto cooled cupcakes.

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