Aromatic Tea Cakes
(0 votes)
(0 votes)
Health Score:
4,3 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h. 30 min.
Ready in
Calories:
377
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(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 %) |
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
all recipes of this author
Ingredients
for
12
- 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
Preparation steps
1.
For the cupcakes: put the teabags and milk in a pan and heat gently. Cover and leave to cool completely.
2.
Preheat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in a 12 hole bun tin.
3.
Beat together the butter, sugar, flour, baking powder and salt with an electric whisk until crumbly.
4.
Add the tea infused milk and the egg and whisk until smooth & thick.
5.
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.
6.
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.
7.
Remove the tea bags and squeeze as much milk out as possible.
8.
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.
9.
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.
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