Beautiful Coco tea infused cupcakes

Today’s Beautiful Coco tea infused cupcakes recipe is brought to us by myfoodiedays

These tea infused cupcakes are perfect for every occasion. They are great with different teas: you can use flavoured black tea or earl grey tea, even herbal tea. This time I used Beautiful coco black tea from Tea and the gang, a Sri Lankan black tea with rose petals, coconut and cranberry pieces. They sent me some teabags to try and I absolutely loved this blend.

These tea infused cupcakes are really easy to prepare, I used one of the Hummingbird Bakery recipes making some adjustments. The sponge is very light and moist and the buttercream is delicate and airy with a subtle coconut and rose aroma. They are simply delicious!

TEA INFUSED CUPCAKES

Prep Time:15 minutes

Cook Time:15 minutes

Passive Time:60minutes

Servings:12-16 cupcakes

INGREDIENTS

FOR THE CUPCAKES

coconut and rose black tea: 3teabags
just-boiled water: 5 tbsp
unsalted butter softened: 80grams
plain flour: 240 grams
caster sugar: 280 grams
whole milk at room temperature: 200 milliliters
medium eggs: 2
egg yolk medium: 1
baking powder: 10 grams
salt (a pinch)

FOR THE BUTTERCREAM

icing sugar sifted: 400 grams
butter softened: 200 grams
whole milk warm: 50 milliliters

TO DECORATE

dried rose buds edible

INSTRUCTIONS

Cupcakes

Put the 3 teabags in a very small bowl (I used an espresso cup) and add the boiled water. Leave to brew for 30 minutes.
Preheat the oven to 180°C and line a cupcake tin with cupcake cases.
In the meanwhile sift the flour with baking powder and salt and set aside.
Put butter, sugar and sifted flour (with baking and salt) in the bowl of a stand mixer with the paddle attachment and mix until it resembles breadcrumbs.
Put the eggs and the yolk into a jug with the milk, whisk a little just to break the eggs. Add the brewed tea squeezing well the teabags. Don’t throw them away but place them aside for the buttercream.
Slowly add the wet ingredients to the dry ingredients and mix on low speed until you have a smooth batter.
Divide the batter between the cupcake cases and bake into the preheated oven for about 15 minutes or until a skewer inserted in the centre of a cupcake comes out clean.
Once cooked leave the cupcakes on a wire rack to cool down.

Buttercream

Put the used teabags into the warm milk and set aside for 30 minutes.
Start beating the butter with the sifted icing sugar using an electric mixer until well combined, then add the tea infused milk (squeeze very well the teabags) and continue mixing until you have a light and fluffy butter cream.
Transfer the buttercream into a piping bag with a star nozzle and decorate the cupcakes.

Enjoy!