Super moist, infused with earl grey tea and orange flavours these mildly sweet tea cupcakes are definitely a delight of every heart....
I love experimenting with my earl grey tea, I've earlier shared Earl grey & mint cake and Earl grey & rose iced tea. Here's another one from my favourite tea.
Ingredients:
- 1 1/4 cup All purpose flour/Maida
- 1/2 tsp Baking Powder
- 1/4 tsp Baking soda
- 3/4 cup Sugar ( as per taste)
- 1/2 cup Oil/ Butter
- 3 Tea bags Earl grey tea
- 1 tsp orange essence
- 2 tbsp freshly grated orange rind
- 1/2 cup Milk, at room temperature
- 1 tbsp Vinegar
- 1/2 cup water
Yields: 20-25 small cupcakes
Preparation time: 20 minutes
Cooking/Baking time:10-12 minutes
Method:
- Preheat oven at 180 degree C for 10 minutes.
- Line Cupcake tin with cupcake liners.
- Combine vinegar with milk, let this mixture stand undisturbed for 5-10 minutes, milk will start to curdle.This can be used as a buttermilk sustitute. Keep aside.
- Boil 1 tbsp orange rind in water and reduce the water to half.
- Add 2 tea bags in the orange rind flavoured water and let it brew for 15 mins. Discard tea bags and strain the water.
- In a bowl cream together butter and sugar.
- In a separate bowl sift flour, baking soda and baking powder .
- Fold this sifted flour into creamed butter and sugar gently.
- Add brewed tea and orange rind concentrate, orange essence, buttermilk and mix well, do not overbeat.
- Empty 1 tea bag of earl grey tea and 1 tbsp orange rind into the batter.
- Pour the batter into paper/ silicone cupcake liners.
- Bake for 10-12 min at 180 degree C in a preheated oven.
- Transfer Cupcake tin to a wire rack and let cupcakes cool completely.
No comments:
Post a Comment