I infused mine with pomegranate tea!
Ingredients
For the cupcakes:
1 cup milk
1 bag tea (optional)
1 tablespoon lemon juice or vinegar
3 tablespoons honey
1/2 cup white sugar
2 eggs
3/4 cup canola oil
2 tablespoons vanilla extract
1 tablespoon baking powder
Pinch of salt
2 cups AP flour
For the buttercream:
1/2 cup butter, softened
1 3/4 cups powdered sugar
1 tbsp milk
1 tbsp vanilla
1 bag tea (optional)
Instructions
Preheat oven to 350 F.
In a small pan on low heat, infuse the tea into the milk until fragrant (or skip this step if you aren't flavoring you cupcakes with tea).
In a large bowl, combine milk and lemon juice, leave for 5 minutes
Mix in the honey, sugar, eggs, oil, and vanilla.
Combine in baking powder, salt, and 1 cup flour.
Pour batter into lined cupcake tin, bake for 20 minutes.
To make the butter cream, beat the butter until smooth, then beat in the powdered sugar, milk, vanilla, and tea.
Pipe or spread the buttercream onto the cupcakes when they are cool.
Tips
Flavoring
Keep it simple by just making these cupcakes vanilla, or flavor with you favorite tea. I used white pomegranate tea from Trader Joe's. Comment how you flavored your cupcakes!
Buttercream
Make sure that the butter is soft, not melted. Melted butter will make a runny icing, not a thick buttercream. Be patient and whip the butter with a fork or electric mixer until the butter is smooth and all one consistency. Then add the sugar, milk, and vanilla.
Honey
If you don't have honey, just add two extra tablespoons of sugar.
Calories
Baked goods are often high in sugar, fat, and carbs. As someone who bakes often, I have to watch how much I eat. I love to eat. I do. I also love to have a healthy body. That being said, I appreciate when a recipe states a calorie count. So I've decided to provide that for you.
Total calories: 2,863
I made 12 cupcakes, so each cupcake is 238 calories. This does not include buttercream. If you use different ingredients, your calories will be different.
Photos!
Infusing the tea into the milk.
Perfectly baked.
Frosted with buttercream!
Fluffy and tasty!
The cupcakes are deliciously customizable. They're perfect as basic vanilla, or as a base to add flavor to. I used pomegranate tea, which gave a wonderful floral taste. I think I'll try it with chamomile soon. Any thoughts?
Love,
Rachel