3-Tea Cupcakes with Honey Frosting

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I am crazy about tea, and my favourites are Earl Grey and Jasmine. In Malaysia, when we eat Chinese food at a restaurant, like for Dim Sum, we will always have Jasmine tea with our food. And to think that here in Greece I have been told many times that only people who are ill drink tea.
I have always wondered how I can make tea-flavoured cupcakes that doesn’t involve me buying essences or use artificial flavourings. I adapted this recipe from a chocolate fudge cupcake that I have had with me for more than a decade, because of the use of milk. I think using tea-infused milk brings the flavour/scent out much better than grinding the tea leaves and using it like a powder.
And what goes well with tea? Honey, of course. But honey and icing sugar alone makes a very sweet icing – too sweet for my tastebuds. I read somewhere that adding cream or sour cream helps to cut down on the sweetness, and I thought, what else would work? Greek strained yogurt I think will tone down the sweetness of the icing, and help make it more rich in flavour.
The flavours/scents here are very delicate, and I thought that it tasted very simple and light without any icing. I preferred it without a lot of the icing (I had a thin layer of icing on) and it is a matter of personal preference.

The Earl Grey Tea Cupcakes

Ingredients: (makes 10)
  •  3 Earl Grey tea teabags
  • 120ml of milk
  • 120g of plain flour
  • 140g of caster sugar
  • 1 1/2 tsp of baking powder
  • 40g of butter
  • 1 egg

 The Jasmine Tea Cupcakes

Ingredients: (makes 10)

  • 3 strong-scented Jasmine Tea teabags (or more if the tea is light)
  • 120ml of milk
  • 120g of plain flour
  • 140g of caster sugar
  • 1 1/2 tsp of baking powder
  • 40g of butter
  • 1 egg
Preparation:
  1.  A few hours before making the cupcakes, gently heat up the milk until hot but not boiling. Take it off the heat and add the teabags and let it steep until the milk has cooled.
  2. When you are ready to make the cupcakes, preheat the oven to 180 degrees C.
  3. Sift the flour and baking powder together.
  4. Cream the butter and sugar until pale and fluffy.
  5. In a separate bowl, lightly mix the egg (do not beat) and add it into the butter mixture and beat until golden.
  6. Add the sifted flour and mix until fluffy.
  7. Slowly add the infused milk and fold the dough gently as to not lose the air.
  8. In a cupcake tin, line them with cupcake/muffin cases and pour the batter into the cases only to 2/3 high.
  9. Bake for approx. 15-20 minutes, or until it comes out clean when you test the center of the cupcake with a toothpick.
  10. Take it out of the oven when ready, and remove from tin and cool on the wire rack.
  11. Now its ready for icing!

Green Tea Matcha Cupcakes

Ingredients: (makes 10)
  • 2 tbsps of Green Tea Matcha powder
  • 120ml of milk
  • 120g of plain flour
  • 140g of caster sugar
  • 1 1/2 tsp of baking powder
  • 40g of butter
  • 1 egg

Preparation:

  1. Preheat the oven to 180 degrees C.
  2. Sift the flour, baking powder and the green tea matcha powder together, and mix thoroughly.
  3. Cream the butter and sugar until pale and fluffy.
  4. In a separate bowl, lightly mix the egg (do not beat) and add it into the butter mixture and beat until golden.
  5. Add the sifted flour and mix until fluffy.
  6. Slowly add the milk and fold the dough gently as to not lose the air.
  7. In a cupcake tin, line them with cupcake/muffin cases and pour the batter into the cases only to 2/3 high.
  8. Bake for approx. 15-20 minutes, or until it comes out clean when you test the center of the cupcake with a toothpick.
  9. Take it out of the oven when ready, and remove from tin and cool on the wire rack.
  10. Now its ready for icing!
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 Honey Frosting

 Ingredients: (makes enough to ice about 25-30 cupcakes – depends on how much icing you put on a cupcake)
  • 200g of butter at room temperature
  • 150g of good quality honey
  • 500g of icing sugar
  • 60g of full-fat Greek strained yogurt

 Preparation:

  1. Cream the butter and honey until golden.
  2. Add half of the icing sugar and continue mixing on middle speed for about 3 minutes.
  3. Add the yogurt, and the rest of the icing sugar and beat the mixture until the frosting is ready.
  4. Add colouring if you want.
  5. Now its ready to transfer to a piping bag!
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