Photo: Sweet Tea Cupcakes with Lemon Sweet Tea Frosting Recipe
Ingredients
Sweet Tea Cupcakes:
- 3/4 cup whole milk
- 10 black tea bags
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- 2 eggs
Lemon Sweet Tea Frosting:
- 2 sticks unsalted butter, softened
- Zest of 1 lemon
- 2 cups confectioners' sugar
Directions
For the cupcakes: Preheat the oven to 350 degrees F. Line a cupcake pan with 12 liners.
Heat the milk in the microwave for 1 minute, stir and then add 30 more seconds. Place the tea bags in the milk and allow steeping for 5 minutes.
Sift together the flour, baking soda and salt. In the bowl of an electric stand mixer fitted with a paddle attachment, mix the granulated sugar, oil, vanilla and the eggs, 1 at a time. Alternate adding the flour and only 1/2 cup of the tea until incorporated. Reserve 1/2 cup of the tea for the frosting.
Fill the cupcake liners and bake for 15 minutes. Rotate the pan and continue until the cupcake tops spring back and a tester comes out clean, about 5 more minutes. Allow to cool completely before frosting.
For the frosting: Cream the butter in the bowl of an electric stand mixer fitted with a paddle attachment. Add the lemon zest. Slowly alternate adding the confectioners' sugar and 1/2 cup reserved tea until you reach the desired frosting consistency.
Frost the cooled cupcakes and serve.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
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By HomeSliceCakes
on April 13, 2013
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Loved the cupcakes, but the recipe is off. You need to use 1 cup of milk to steep the teabags (I used 6 large Lipton bags, great flavor!, then add more milk after you strain the teabags to bring it back to 1 full cup. The baking time is too long, you will dry the cupcakes out if you go 20 minutes.
The proportions in the frosting recipe are WAY WAY off. Use 1 stick of unsalted butter & 2 cups of confectioner's sugar (measure, then sift into butter. If you want a large batch of icing, use 2 sticks of butter and 4 cups of sugar. You can also use shortening (crisco in place of the butter to tone down the butter taste and let the tea & lemon flavors shine more.
Overall, a good recipe, but needs tweaks to make it perfect.
By vaskebjorn
on December 07, 2012
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I used just 6 tea bags (Lipton black tea with lemon and that was more than enough to get really nice, characteristic tea flavor in the cake. Just perfect! Frosting needs more lemon then in the recipe to be really lemon :- but its anyway very good. On the frosting I spread crushed pistachios and that was one of the greatest cupcakes I ever eat! Recommend for those who look for original flavours
By jun2901_7834094
Richmon, TX
on August 12, 2012
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I used 1 cup of milk and put 7 large black tea bags in it. I still did not feel there was enough tea flavor in the cake. I will try again using ten large tea bags, hopefully that will give the flavor I am looking for. I liked the icing but used lemon extract and four packets of true lemon to really kick up the flavor.
Read all 12 reviews