These cakes are the bees knees.
A small, perfectly formed tea infused cupcake, topped with the most deliciously decadent honey flavoured buttercream. They are a tiny amount of spring in this otherwise very wintery, mid-January landscape. This week has been so sunny that it’s really started to feel like spring. My flat has south facing french doors, so the sun really beams in, giving me an illusion that it’s warmer outside than it actually is! Always a bit of a shock when I finally step outside and realise that the ground is covered with a thick layer of frost…
They are basically an afternoon tea, all in one bite, and topped with dried petals, just to prolong the illusion of spring even more!
I got these rose and cornflower petals for Christmas. They’re from a company called Steenbergs which sells organic teas, spices and dried petals! Everything is organic, and most things are fair-trade and ethically sourced, so definitely a good thing to check out!
Sometimes going back to school or work after Christmas is a little painful, but I’m actually very happy to be back. I’m excited to get back in the kitchen, and start cooking up more weird and wonderful (hopefully less weird than wonderful!) treats. And I’m excited to get back to uni, even though I’m really just faced with a mountain of reading and essay writing!
Whatever you’re doing this weekend, these cakes are the perfect accompaniment. Trust me!
Tea Cupcakes with Honey Buttercream
For the cupcakes:
3 normal tea bags
60ml vegetable oil (I used rapeseed, which is my new favourite thing- much healthier than olive oil, but not weird and processed like most of the vegetable oils out there. But any veg oil would be fine!)
1 teaspoon vanilla extract
175g self raising flour
1 teaspoon baking powder
Preheat the oven to 180 degrees C.
Begin by warming the milk in a saucepan to nearly boiling- but don’t burn it because burnt milk is absolutely horrible! Cut the teabags and pour the tealeaves directly into the milk, then allow to infuse and cool.
Cream together the butter and sugar, then add the eggs. Mix in the vegetable oil and vanilla. Gradually add in the flour and baking powder.
Strain the tea leaves out of the milk. (I did this by pouring the milk back through the teabags because the holes on my sieve were too big). Then add the milk to the flour mixture.
Spoon into cupcake cases and bake for about 20 minutes.
For the buttercream:
250g icing sugar
3 teaspoons honey (or more)
Whisk the butter and icing sugar, then add the honey. I used three teaspoons, but do this to taste. I didn’t want it to be too sweet and sickly, but it’s up to you! This is also a good excuse to stick your finger in the icing…
Spread the icing on each cupcake, and decorate as you wish. Devour immediately with a big cup of tea.