Aromatic Tea Cakes

Name: Aromatic Tea Cakes
Total time: 3 h 30 min
Yield: 12
Ingredients: 3 Earl Grey Tea bag; 0.5 cup milk; 0.667 cup superfine caster sugar; 1 cup All purpose flour; 1.5 teaspoons Baking powder; 1 pinch salt; 0.25 cup butter (scant); 1 large egg (beaten); 2 Earl Grey Tea bag; 0.25 cup milk; 0.667 cup butter; 4 cups powdered sugar; blue Food coloring

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Difficulty:

moderate

Difficulty

Preparation:

1 hr

Preparation

ready in 3 h. 30 min.

Ready in

Calories:

377

calories

Calories

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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)

Calorie	377 kcal	(18 %)
Protein	2.2 g	(2 %)
Fat	15.01 g	(13 %)
Carbohydrates	59.96 g	(40 %)
Sugar added	50.31 g	(201 %)
Roughage	0 g	(0 %)

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more nutritional values

Vitamin A	140.71 mg	(17,589 %)
Vitamin D	0.36 μg	(2 %)
Vitamin E	0.85 mg	(7 %)
Vitamin B₁	0.09 mg	(9 %)
Vitamin B₂	0.11 mg	(10 %)
Niacin	0.98 mg	(8 %)
Vitamin B₆	0.01 mg	(1 %)
Folate	23.68 μg	(8 %)
Pantothenic acid	0.12 mg	(2 %)
Biotin	0.4 μg	(1 %)
Vitamin B₁₂	0.2 μg	(7 %)
Vitamin C	0 mg	(0 %)
Potassium	47.04 mg	(1 %)
Calcium	57.38 mg	(6 %)
Magnesium	4.32 mg	(1 %)
Iron	0.59 mg	(4 %)
Iodine	8.51 μg	(4 %)
Zinc	0.15 mg	(2 %)
Saturated fatty acids	9.15 g
Cholesterol	53.44 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

cupcakes

For the cupcakes: 3
Earl Grey Tea bag; ½ cup
milk; ⅔ cup
superfine caster sugar; 1 cup
All purpose flour; 1 ½ teaspoons
Baking powder; 1 pinch
salt; ¼ cup
butter (scant); 1
large egg (beaten)

For the buttercream: 2
Earl Grey Tea bag; ¼ cup
milk; ⅔ cup
butter; 4 cups
powdered sugar; blue Food coloring

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Preparation steps

For the cupcakes: put the teabags and milk in a pan and heat gently. Cover and leave to cool completely.

Preheat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in a 12 hole bun tin.

Beat together the butter, sugar, flour, baking powder and salt with an electric whisk until crumbly.

Add the tea infused milk and the egg and whisk until smooth & thick.

Spoon into the paper cases and bake for 18-20 minutes, until risen and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

For the buttercream. heat the teabags and milk in a pan and bring just to a boil. Remove from the heat, cover and leave to infuse for 30 minutes.

Remove the tea bags and squeeze as much milk out as possible.

Beat the butter until soft. Gradually sift in the icing sugar and beat well. Gradually pour in the tea infused milk and whisk until smooth.

Put half the mixture into another bowl and stir in a few drops of colouring.

10.

Spoon both buttercreams side by side into a piping bag, so that the colours sit evenly next to each other inside the bag.

11.

Pipe a swirl onto each cake.