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Monday, February 6, 2012

Tea-CupCakes

Jeeves, what is an equation?

Well, sir, it may go something like:
A cup of tea with a cupcake equals Bliss.
A tea infused cupcake is greater than or equal to Bliss.


Oh, Jeeves, that's simply genius.


Oh, no, don't thank me, sir.


Earl grey with bites of white chocolate, 
how could one possibly go wrong?
AND
Oddly enough, this cupcake reminded me of a buttery, fluffy pancake. 
I used a madeleine pan to make this one, but also made some with regular cupcake tins. Either way, they were delicious!

Tea-CupCakes

Ingredients:

3/4 cup milk (150 ml)
earl grey, or your favorite tea . . . 4 teabags
8 tbsp. butter, softened (110 g)
a generous cup of light brown sugar (about 220 g)
2 1/2 tbsp cream Cheese, softened (40 g)
2 eggs, at room temperature
a generous cup of flour (about 220 g)
a pinch of baking powder 
pinch of salt
1 bar of white chocolate, broken up into pieces

How to:

Preheat oven to 350 degrees F (180 degrees C).

Warm the milk until almost boiling in a saucepan, then add tea bags and cover with plastic wrap. Let the tea infuse for about 30 minutes, then discard the tea bags. 

Cream the butter until fluffy with electric mixer. Add cream cheese and brown sugar and cream until very light and fluffy (this should take about 4 to 5 minutes--- keep in mind, you can't over mix at this point.) Add eggs one at a time, blending well. Combine flour, baking powder and salt in a small bowl. Alternate adding the flour mixture and milk, mixing on a lower speed and until just blended each time. 

In greased cupcake tins or cupcake liners, fill 1/4 full with batter, put in a good amount of white chocolate break-up, and then top with batter 
until cupcake tins are about 3/4 of the way full.  

Bake cupcakes about 25 minutes or until a toothpick comes out clean.



Serve cupcakes warm topped with whipped cream and chopped nuts. 
Or frost with a nice lemon buttercream icing!

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