I made some tea flavored treats and they were both big hits!
Earl Grey tea is one of my all time favorites and this cake is good, but I have got to give 1st place to the chai tea cupcakes, they are so flavorful. I think I could eat one everyday!
My mom and I made the rosettes in my school's colors.
Earl Grey Cake + Honey Buttercream Frosting From : Hey Modest Marce
1 teaspoon stash brand loose leaf earl grey double bergamot tea
(I used Earl Grey Strong from Teapigs)
1 cup whole milk
1 cup unsalted butter, softened
1-1/2 cup raw sugar (turbinado)
1 teaspoon pure vanilla extract
1/4 cup vegetable oil
2-1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon stash loose leaf earl grey double bergamot tea, finely ground
For the buttercream frosting
1 pound unsalted butter, room temperature
1/3 cup raw honey
3 cups icing sugar, or to taste
1 teaspoon pure vanilla extract
1. Preheat oven to 325º F.
2. In a saucepan over low heat add the milk and loose leaf tea. Let simmer for five minutes to infuse tea into the milk. Do not let the mixture come to a boil. Remove from heat and let cool to room temperature. Strain out tea.
3. In the bowl of a stand mixer fitted with the paddle attachment cream cutter and sugar.
4. Add the eggs one at a time, followed by the vanilla extract and oil. Mix until light and fluffy.
5. In a separate bowl sift the flour, baking powder, salt and finely ground tea. Gradually add to stand mixer at low speed.
6. Once flour is JUST combined into the wet ingredients. add infused milk.
7. Evenly distribute batter amongst two greased 8-inch round cake pans.
8. Bake each layer for about 18-20 minutes, or until a toothpick inserted comes out clean. (I had to bake my cakes for 40 minutes.)
9. Let cakes cool completely before frosting.
For the frosting
Add butter, honey, icing sugar (confectioner's/powdered sugar), and vanilla in the bowl of a stand mixer and whip until light and fluffy, about 8 to 10 minutes.
Frost as desired!
I made these graduation cap cake toppers, too.
Chai Tea Cupcakes From: Lady Behind the Curtain
For the cupcakes
1/2 cup butter, softened
1 large egg
2 large egg yolks
1/2 cup brewed vanilla chai tea (such as Bigelow brand) * two vanilla chai tea bags, see directions below
1-1/2 cups all purpose four
1-1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1-1/2 teaspoons vanilla extract
For the Chai Butter Frosting
3/4 cup butter, softened
1/2 teaspoon cardamom
1/4 teaspoon ground cinnamon
pinch of ground ginger
pinch of ground cloves
seeds from 1 vanilla bean (I left this out and frosting was still delicious!)
4 cups confectioners' sugar
2 Tablespoons reserved brewed vanilla chai tea
Instructions for the Cupcakes
1. Allow butter, egg, and egg yolks to stand at room temperature for 30 minutes.
2. Line muffin cups with cupcake liners.
3. Preheat oven to 350º F.
4. Brew tea by adding 1 cup of hot water to a mug with 2 vanilla chai tea bags.
5. Set aside.
6. In a medium bowl, stir together the flour, baking powder, and salt.
7. In a large mixing bowl beat butter on high until creamy.
8. Add sugar and beat until well combined and fluffy.
9. Add egg, egg yolks, and vanilla... beat until combined.
10. Alternate the 1/2 cup of brewed vanilla chai tea (reserving the rest for the frosting) and flour mixture, beating on low after each addition just until combined.
11. Fill cupcake liners to 3/4 full.
12. Smooth out batter in cups.
13. Bake 20 minute or until toothpick inserted in centers comes out clean.
14. Cool cupcakes in muffin cups on wire rack for 5 minutes.
15. Remove and cool completely on wire rack.
16. For Crunchy Chai Topping: **See recipe below
Spoon chai sugar into bowl
Melt butter in a small bowl
Brush melted butter on tops of cooled cupcakes
Dip the tops into the chai sugar
17. For the Chai Butter Frosting:
Cream together the butter, cardamom, cinnamon, ginger, clover, and seeds from 1 vanilla bean.
Add the sugar and cream until well combined.
Add brewed vanilla chai tea 1 tablespoon at a time until the frosting reaches piping consistency.
Pipe on cupcakes.
Crunchy Chai Tea Topping
1 cup sugar
2 teaspoons ground cardamom
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 ground black pepper
1 vanilla bean split lengthwise and seeds scraped and reserved
Instructions for Chai Tea Topping
1. Large jar or bowl, combine the sugar, cardamom, cinnamon, ginger, cloves, pepper, vanilla bean and seeds.
2. Cover and place in a cool dry place for at least a week or up to 6 months.
3. Discard vanilla bean.
4. Divide sugar mixture into small jars.