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How to Make Mixed Berry Tea Cupcakes

A Brand New Cupcake Recipe With a Fruity Tea Flavor

By Bethany GordonPublished 6 years ago 3 min read
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Ever heard of Mixed Berry Tea Cupcakes? Well we all come across something new everyday. Mixed Berry Tea Cupcakes are my own creation and consist of a very sweet Tea flavor that is incorporated into both the sponge and the frosting. These cupcakes are delicious and scrumptious at the same time and will leave you tempted into wanting some more. These freshly baked cupcakes are also perfect for special occasions such as baby showers or birthday parties as the frosting is naturally purple so it can tie in well with the themed occasion. So there is no need for food coloring. This recipe makes 10-12 cupcakes but you can double the quantity needed for the ingredients to make 20-24 cupcakes.

Ingredients:

For the Sponge

  • 70g of butter (soft)
  • 210g of plain flour
  • 200g of sugar
  • 1tbsp of baking powder
  • 1tsp of salt
  • 210ml of milk
  • 5 mixed berries/mixed fruit tea bags
  • 2 eggs
  • 2 tbsp of vanilla extract

For the Frosting

  • 50g of butter (soft)
  • 450g of icing sugar
  • 160ml of milk
  • 2 mixed berries/mixed fruit tea bags
  • 1 tbsp of vanilla extract

Equipment for Decoration

  • Piping bag

Before Making the Sponge

In a bowl, soak the 5 mixed berry tea bags in the milk for 3 hours or more. Then soak the 2 mixed berry tea bags in another bowl with the milk for the frosting for 4 hours or more.

Sponge

  1. Turn on the oven to 180 degrees and place the cupcake cases onto cupcake tin. Line the cupcakes carefully onto the cupcake tin so the cake does not lean towards one side when rising in the oven.
  2. Place all the dry ingredients into one bowl including the softened butter and with your hands rub in the ingredients until it forms crumb consistency (make sure that there is no large lumps of butter). Make sure you wash your hands thoroughly before the next step.
  3. Squeeze the 5 mixed berry tea bags for the sponge out of the milk so all the flavor comes out then add the milk to the dry ingredients.
  4. Slowly incorporate the eggs to the mixture, along and the vanilla extract.
  5. If you're using an electric mixer turn up the speed slightly (medium speed) and let the cake batter mix for 45 seconds to 1 minute. Do not over the work the batter. Make sure that there is no unmixed butter or flour left at the bottom of the bowl.
  6. Once completed, begin to spoon the batter into the cupcake cases. Make sure you place the batter into the center of the cupcake cases rather than spooning them onto the one side. This is to avoid the cupcakes from being tilted to one side when rising in the oven. Fill the cupcake cases 1/2 way full.
  7. Bake in the oven for approximately 15-20 minutes or until the cupcakes start to brown along the edges but make sure you check the center first to see if it's cooked with a toothpick or fork.
  8. Once the cupcakes are taken out of the oven, let them cool for 15 minutes before placing the frosting on to them.

Frosting

  1. Squeeze the 2 mixed berry tea bags in the milk so all the flavor comes out.
  2. Incorporate 1/4 of the icing sugar to the butter and slowly mix to together until combined.
  3. Next place 1/3 of the milk into the icing sugar and butter and stir well until the mixture starts to appear as frosting.
  4. Then add half of the remaining icing sugar to the frosting alongside the vanilla extract and lemon juice and keep on stirring until the frosting starts to thicken.
  5. Finally pour in the rest of the milk with the remainder of the icing sugar and mix well until the frosting is thickened. If the frosting is not thick enough, add some more icing sugar.

Finishing Touches

Place the frosting inside the piping bag and gently squeeze the frosting onto each cupcake with a swirl in the middle.

recipe
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About the Creator

Bethany Gordon

Fun, quirky articles to keep you entertained. Instagram: hellobethanygordon

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