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| Hibiscus Tea Cupcakes with Lemon Hibiscus Tea Frosting |
These cupcakes are inspired by a Hibiscus tea lemonade available at Peet's Coffee during the summertime. The floral notes are complemented by the lemon in the frosting. This cupcake is topped with white chocolate Valrhona pearls and sugared rose and violet petals from Venice.
Stress releif tip for the day:
Just say NO.
I don’t mean to drugs, although I’m not recommending them or anything. What you need to say no to are the people who want to take up your time. There will probably be a friend who needs to talk to you for hours about his or her life, but if you know that anxiety is rising because you have other things going on: resist the urge. Say no to the distractions and be selfish for a day.
Hibiscus Tea Cupcakes with Lemon Hibiscus Tea Frosting Recipe
Makes 10-12 cupcakes
Hibiscus Tea Cupcakes:
1/2 cup whole milk
1/2 cup water
15 Hibiscus tea bags
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup canola oil
1 teaspoon vanilla extract
2 eggs
Lemon Hibiscus Tea Frosting:
2 sticks unsalted butter, softened
Zest of 1 lemon
2 cups confectioners' sugar
Directions
For the cupcakes: Preheat the oven to 350 degrees F. Line a cupcake pan with 12 liners.
Heat the milk in the microwave for 1 minute, stir and then add 30 more seconds. Place the tea bags in the milk and allow steeping for 5 minutes.
Sift together the flour, baking soda and salt. In the bowl of an electric stand mixer fitted with a paddle attachment, mix the granulated sugar, oil, vanilla and the eggs, 1 at a time. Alternate adding the flour and only 1/2 cup of the tea until incorporated. Reserve 1/2 cup of the tea for the frosting.
Fill the cupcake liners and bake for 15 minutes. Rotate the pan and continue until the cupcake tops spring back and a tester comes out clean, about 5 more minutes. Allow to cool completely before frosting.
For the frosting: Cream the butter in the bowl of an electric stand mixer fitted with a paddle attachment. Add the lemon zest. Slowly alternate adding the confectioners' sugar and 1/2 cup reserved tea until you reach the desired frosting consistency.
Frost the cooled cupcakes and serve.
Adapted from Heather McDonnell
Hibiscus Tea Cupcakes:
1/2 cup whole milk
1/2 cup water
15 Hibiscus tea bags
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup canola oil
1 teaspoon vanilla extract
2 eggs
Lemon Hibiscus Tea Frosting:
2 sticks unsalted butter, softened
Zest of 1 lemon
2 cups confectioners' sugar
Directions
For the cupcakes: Preheat the oven to 350 degrees F. Line a cupcake pan with 12 liners.
Heat the milk in the microwave for 1 minute, stir and then add 30 more seconds. Place the tea bags in the milk and allow steeping for 5 minutes.
Sift together the flour, baking soda and salt. In the bowl of an electric stand mixer fitted with a paddle attachment, mix the granulated sugar, oil, vanilla and the eggs, 1 at a time. Alternate adding the flour and only 1/2 cup of the tea until incorporated. Reserve 1/2 cup of the tea for the frosting.
Fill the cupcake liners and bake for 15 minutes. Rotate the pan and continue until the cupcake tops spring back and a tester comes out clean, about 5 more minutes. Allow to cool completely before frosting.
For the frosting: Cream the butter in the bowl of an electric stand mixer fitted with a paddle attachment. Add the lemon zest. Slowly alternate adding the confectioners' sugar and 1/2 cup reserved tea until you reach the desired frosting consistency.
Frost the cooled cupcakes and serve.
Adapted from Heather McDonnell
There is 1/2 cup of water in the recipe ... but I don't see where it is ever added to the cupcakes?
ReplyDeleteHi Deb, the water is actually used for steeping the tea with the milk. Hope this helps!
ReplyDelete