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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

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!

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Comments

Elaine - The Gourmet Girl on 17 July, 2009 at 7:25 pm #

I love tea….as you probably know. These look so luscious.
Best of luck in the Virtual Cupcake Crawl.


Colleen on 18 July, 2009 at 10:00 am #

Thanks Elaine for running such a cool event!


crystal marler on 20 July, 2009 at 7:20 pm #

These look great!


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