This week I was struggling with coming up with a cupcake flavor, everything that came to mind sounded so much better for fall or winter. So, I started to think about what do people like to eat & drink in the summer. The first thing that came to mind was Matt & the glass after glass of ice tea he drinks & there was my flavor idea.
This cupcake is flavored with tea by brewing tea bags in the milk which gets used in the batter. I would suggest using a black tea instead of an herbal for this because the flavors are a little stronger. I used Republic of Tea's Blackberry & Sage blend because I thought a fruit tea would suit a cupcake well. The smell of the blackberry in the tea really came through in the baking. I used two tea bags & the flavor is good but subtle. Next time I would try using even more for a stronger tea flavor & I've noted that in the recipe.
The cupcakes are decorated with a slice of candied lemon peel which was so easy to make & added such a nice touch of color.
Tea with Lemon Cupcakes
Tea Flavored Cupcake
1/4 c milk
2 - 4 tea bags (use 2 for a subtle flavor & more for a stronger tea flavor)
3/4 c all-purpose flour
1/2 t baking powder
1/4 t salt
6 T unsalted butter, room temperature
1/2 c + 1 T sugar
1/2 t vanilla
2 large egg whites
Preheat oven to 350 F. Prepare 7 muffin tins.
Bring the milk just to a boil, remove from heat & add the tea bags. Allow the tea to steep until you are ready to add the milk to the batter, it should be a medium brown color. Squeeze any liquid from the tea bags before adding milk to the batter.
In a small bowl mix together the flour, baking powder & salt. In a large bowl cream together butter & sugar until light & fluffy. Add vanilla & beat. On low speed add half the flour mixture until just blended. Add tea flavored milk until blended. Add remaining flour & mix until just blended.
In another bowl beat the egg whites until stiff, glossy peaks appear, about 2 minutes. Gently fold 1/3 of the egg into the batter until combined. Add remaining egg & fold until combined.
Divided equally among the muffin tins. Bake for 20 - 22 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool before icing.
Makes 7 cupcakes
Lemon Milk Icing
1/2 c powdered sugar
1 t lemon juice
Mix sugar,& lemon juice together. Add milk 1/2 t at a time until desired consistency is reached. Glaze cupcakes & let them sit until glaze has set.
Makes enough glaze for 6 - 7 cupcakes
Candied Lemon Peel
1/3 c water
1/3 c sugar
Using a peeler carefully peel off thin strips of lemon peel trying to only get the yellow & very little if any white. Trim the strips into desired width & length.
In a small saucepan bring the water to a boil. Add the lemon peels & allow them to boil for 5 minutes. Using a slotted spoon, remove the peels from the water.
Stir the sugar into the water & bring it back to a boil. Return the lemon peels to the pan & cook until translucent.
Take the peels from the sugar water (I would recommend using tongs at this point) & place on a silicone mat. Allow to cool & dry completely.
Makes about 10 pieces of candied peel depending on size & width.