Peach Tea CupcakesIn addition to the bits of juicy peaches and noticeable (yet not overbearing) tea flavor, the cupcake has a touch of ginger, lemon cream cheese icing, and fresh mint leaves. 
Tea-Infused Butter Ingredients:1 cup unsalted butter32 grams (about 1/3 cup) whole leaf Earl Grey tea
Method:In a small saucepan, melt the butter on medium-high heat until just melted.  Add the tea leaves.Continue heating the mixture for about 5 minutes on low heat. Remove from the heat and allow to stand for another 5 minutes.Pour the mixture through a fine sieve, pressing hard on the tea leaves to squeeze out as much butter as possible.Let the butter come to room temperature and refrigerate until it is no longer liquid or until ready to use.
Cupcake Ingredients:1 ½ cup sugarZest of 1 medium-sized lemon2/3 cup tea-infused butter3 eggs½ tsp ground ginger1 ½ cup all-purpose flour½ cup milk1 cup finely chopped overripe peaches
Method:Preheat oven to 350 F.In a small bowl, mix sugar and lemon zest.  Allow to sit for at least thirty minutes.In a large bowl, cream tea-infused butter and lemon sugar.Beat in eggs, one at a time.Beat in ginger.Beat in flour, one cup at a time, alternating with milk.Fold in peaches.Fill cupcake liners 2/3 full.Bake for 20 minutes or until cupcakes bounce back when lightly touched.
Lemon Cream Cheese Icing Ingredients:12 oz cream cheese, room temperature¾ cup unsalted butter, room temperature3 cups powdered sugar, sifted¾ tsp lemon extractFresh mint leaves for garnish
Method:In a large bowl, mix cream cheese and butter until light and fluffy.Mix in powdered sugar one cup at a time until well integrated.Mix in lemon extract.Spread or pipe onto cupcakes.Top with mint leaves.

Peach Tea Cupcakes
In addition to the bits of juicy peaches and noticeable (yet not overbearing) tea flavor, the cupcake has a touch of ginger, lemon cream cheese icing, and fresh mint leaves. 

Tea-Infused Butter Ingredients:
1 cup unsalted butter
32 grams (about 1/3 cup) whole leaf Earl Grey tea

Method:
In a small saucepan, melt the butter on medium-high heat until just melted.  
Add the tea leaves.
Continue heating the mixture for about 5 minutes on low heat. 
Remove from the heat and allow to stand for another 5 minutes.
Pour the mixture through a fine sieve, pressing hard on the tea leaves to squeeze out as much butter as possible.
Let the butter come to room temperature and refrigerate until it is no longer liquid or until ready to use.

Cupcake Ingredients:
1 ½ cup sugar
Zest of 1 medium-sized lemon
2/3 cup tea-infused butter
3 eggs
½ tsp ground ginger
1 ½ cup all-purpose flour
½ cup milk
1 cup finely chopped overripe peaches

Method:
Preheat oven to 350 F.
In a small bowl, mix sugar and lemon zest.  Allow to sit for at least thirty minutes.
In a large bowl, cream tea-infused butter and lemon sugar.
Beat in eggs, one at a time.
Beat in ginger.
Beat in flour, one cup at a time, alternating with milk.
Fold in peaches.
Fill cupcake liners 2/3 full.
Bake for 20 minutes or until cupcakes bounce back when lightly touched.

Lemon Cream Cheese Icing Ingredients:
12 oz cream cheese, room temperature
¾ cup unsalted butter, room temperature
3 cups powdered sugar, sifted
¾ tsp lemon extract
Fresh mint leaves for garnish

Method:
In a large bowl, mix cream cheese and butter until light and fluffy.
Mix in powdered sugar one cup at a time until well integrated.
Mix in lemon extract.
Spread or pipe onto cupcakes.
Top with mint leaves.

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