Lemon & White Tea Cupcakes

by Colleen | July 17, 2009 12:54 pm

My favourite drink is an Arnold Palmer – half iced tea, half lemon­ade. Paula Deen’s recipe for a cup­cake by the same name didn’t receive very good reviews so I set out to make my own.  And yes, it uses a box cake mix… I know, culi­nary purists are mor­ti­fied, but hey, cake mixes are per­fected and a great time saver, so I say go ahead, there are no rules in your own kitchen!

Oh and don’t for­get to pop on over to Kitchen Rap to see the Sum­mer 2009 Cup­cake Crawl! Vote for these cup­cakes or my “You’ll go bananas” entry…

Yield: Approx 18 cup­cakes Prep time: 10 mins Bake time: 17–20 mins Ingre­di­ents: 1 Betty Crocker or sim­i­lar super moist lemon box cake mix 1/3 cup veg­etable oil 1 1/4 cups milk 3 Large Eggs 4 White Tea Bags or loose leaf equivalent.

Lemon & White Tea Cupcakes

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Method:

Pre­heat oven to 350F. Either spray a cup­cake pan or line with cup­cake papers.

Heat milk to around 130F and steep tea bags or leaf for five min­utes. Strain milk through fine sieve or strainer to remove any tea leaves. Allow milk to cool before adding to mix­ture so as not to cook the eggs.

In a mix­ing bowl, add cake mix, tea infused milk, oil and eggs. Beat on medium speed for two min­utes. Scrape side and bot­tom of bowl to ensure no dry mix left.

Fill cup­cake pan to three quar­ters full and bake for around 17–20 mins. Cup­cakes should be golden and spring back on top when depressed slightly.

Cool com­pletely before frost­ing with your favourite lemon but­ter­cream. Fin­ish off by zest­ing some fresh lemon rind across the top.

These are more lemon flavoured with just a hint of the tea. I will be try­ing out dif­fer­ent tea types in future batches. Enjoy!

Source URL: http://www.cakeartisan.com/2009/07/lemon-white-tea-cupcakes/

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