How to Make Lemon and Ginger Tea Cupcakes
A Tea-Inspired Cupcake Flavor That Will Trigger Your Taste Buds
Who knew you can incorporate a tea flavor into cupcakes. Lemon and ginger tea is not only good for you but it taste really good to as it contains all natural ingredients. There are many tea inspired cupcake flavors out their but this recipe is going to be one of the best recipes that I will introduce to you from the range of tea flavored cakes still to come from this blog. If you have the chance to make these delicious cupcakes send a picture of them so I can feature them on the members page. Also if you are having a go at these cupcakes I recommend you drink it with lemon and ginger tea. This recipe makes 10-12 cupcakes but you can always double the quantity to make even more for those special occasions.
For the Sponge
- 70g of butter (soft)
- 210g of plain flour
- 200g of sugar
- 1 tbsp of baking powder
- 1 tsp of salt
- 1/4 cup of ground ginger
- 300ml of milk
- 2 eggs
- 1 lemon juice
- 1/4 cup of vanilla extract
- 6 lemon and ginger tea bags
- 50g of butter (soft)
- 450g of icing sugar
- 160ml of milk
- 2 lemon and ginger tea bags
- 1/2 lemon juice
- Rosemary or lavender plant
- Equipment for decoration
- Piping bag
Before Making the Sponge
- In a bowl soak the 5 lemon and ginger tea bags in the milk for 3 hours or more.Then soak the 2 lemon and ginger tea bags in another bowl with the milk for the frosting for 4 hours or more.
- Turn on the oven to 180 degrees and place the cupcake cases onto cupcake tin. Line the cupcakes carefully onto the cupcake tin so the cake does not lean towards one side when rising in the oven.
- Place all the dry ingredients into one bowl including the soften butter and with your hands rub in the ingredients until it forms crumb consistency (make sure that there is no large lumps of butter). Make sure you wash your hands thoroughly before the next step.
- Squeeze the 5 lemon and ginger tea bags for the sponge out of the milk so all the flavor comes out then add the milk to the dry ingredients
- Slowly incorporate the eggs to the mixture along with the vanilla extract, lemon and ground ginger
- If your using and electric mixer turn up the speed slightly (medium speed) and let the cake batter mix for 45 seconds to 1 minute. Do not over the work the batter. Make sure that there is no unmixed butter or flour left at the bottom of the bowl.
- Once completed begin to spoon the batter into the cupcake cases. Make sure you place the batter into the center of the cupcake cases rather than spooning them onto the one side. This is to avoid the cupcakes from being tilted to one side when rising in the oven. Fill the cupcake cases 1/2 way full.
- Bake in the oven for approximately 15-20 minutes or until the cupcakes start to brown along the edges but make sure you check the center first to see if it's cooked with a toothpick or folk.
- Once the cupcakes are taken out of the oven let them cool for 15 minutes before placing the frosting.
- Squeeze the 2 lemon and ginger tea bags in the milk so all the flavor comes out.
- Incorporate 1/4 of the icing sugar to the butter and slowly mix to together until combined.
- Next place 1/3 of the milk into the icing sugar and butter and stir well until the mixture starts to appear as frosting.
- Then add half of the remaining icing sugar to the frosting alongside the vanilla extract and lemon juice and keep on stirring until the frosting starts to thicken.
- Finally pour in the rest of the milk with the remainder of the icing sugar and mix well until the frosting is thickened. If the frosting is not thick enough add some more icing sugar.
- Place the frosting inside the piping bag and gently squeeze the frosting onto each cupcake with a swirl in the middle.
- Finally decorate the cupcakes with a small section of rosemary or lavender plant on top of the frosting.