Dimakusi Black Tea Cupcakes with Honey-Lemon Buttercream

Date Posted:29 April 2016 

These sweet black tea cupcakes are beautifully simple to bake and even more beautiful to eat.

Treat mum this Mothers Day to some home-baked love with these scrumptious cupcakes using The Tea Centre's rich and malty Dimakusi tea bags as your star ingredient. Recipe adapted from Bakingdom by Darla.

Dimakusi Black Tea Cupcakes
with Honey-Lemon Buttercream 
Makes about 12 standard cupcakes 

Ingredients:

FOR THE CUPCAKES

1/2 cup hot milk
3 Dimakusi tea bags
2 eggs, at room temperature
1 teaspoon (5 ml) vanilla extract
1 1/2 cups (180 grams) cake flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, cut into 8 pieces and at room temperature

Preheat oven to 180°C. Line a muffin pan with cupcake liners; set aside.

In a medium bowl, steep the tea bags in the hot milk for at least 10 minutes. Allow the milk mixture to cool to room temperature. Once cooled, whisk in the eggs and vanilla until combined; set aside.

In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt. With the mixer on low, add the butter pieces, one at a time, then increase mixer speed to medium low. Once the butter is fully incorporated, increase speed to medium and beat until well combined (about 30 seconds).

Reduce mixer speed to low and add half of the milk mixture. Mix until just combined, then increase speed to medium high for about 30 seconds. Repeat with the remaining milk mixture. Batter should be fully incorporated with some small lumps; do not overmix. Fold in extra loose black tea leaves, if desired.

Fill each cupcake liner with three tablespoons of batter. Bake for 18 minutes, or until the edges are light golden brown and a toothpick inserted in the center comes out with a crumb or two clinging to it.

Transfer to a wire cooling rack and allow to cool completely before frosting.

FOR THE FROSTING

1/2 cup (113 grams) unsalted butter, at room temperature
About 2 cups (250 grams) confectioners’ sugar
2 tablespoons honey
1 tablespoon (15 ml) freshly squeezed lemon juice
1 tablespoon (15 ml) heavy cream
1/4 teaspoon freshly grated lemon zest

Beat the butter on high speed until light and fluffy, about 3 minutes. Beat in half of the sugar until combined. Stir in the vanilla and honey. Beat in the remaining sugar. Add the heavy cream, lemon juice, and lemon zest, whisk on high for 6 minutes.