The Earl’s Valentine Cupcakes with Buttercream Frosting

Reading Time: 1 minute

Surprise the cupcake addict in your life with these ultra-rich chocolate frosted treats. The best part? They’re infused with our sultry The Earl’s Valentine tea. Get ready to eat your heart out.

Pro Tip: This recipe tastes amazing with any of our other sweet dessert teas. Try it with Dark Chocolate Delight for extra fudginess or Strawberry Rhubarb Parfait for a pop of strawberries and cream.

We’d love to see your cupcake creations on Instagram and Twitter. Hashtag it #DTrecipe so we won’t miss out on anything. Can’t wait to see what you come up with!

Earl's Valentine Cupcakes | DAVIDsTEA

The Earl’s Valentine Cupcakes with Buttercream Frosting

Ingredients

  • For the cupcakes (makes 12):
  • 4 Perfect Spoonfuls of The Earl’s Valentine tea
  • ½ cup hot water
  • ½ cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • ½ tsp vanilla extract
  • ½ tsp rose water (optional – may be replaced with vanilla extract)
  • 2 large eggs
  • 2 cups all-purpose flour
  • 3 ½ tsp baking powder
  • ½ tsp salt
  • ¾ cup milk
  • Red food colouring (optional)
  • For the buttercream frosting (makes about two cups):
  • ½ cup unsalted butter, room temperature
  • 2 ⅓cups confectioners’ sugar
  • ¾ cup unsweetened cocoa powder
  • 4 Perfect Spoonfuls of The Earl’s Valentine tea
  • ½ cup hot water
  • 1 tsp vanilla extract
  • 1 tsp rose water or vanilla
  • ¼ tsp salt
  • Strawberries or sprinkles for garnish (optional)

Directions

For the cupcakes:
Step 1
Preheat oven to 350°F.
Step 2
Steep tea in hot water for 10 minutes, then strain. You should end up with about ¼ cup of tea. Combine steeped tea with milk for a total of 1 cup liquid.
Step 3
In a large bowl, combine flour, baking powder and salt.
Step 4
In a separate bowl, beat butter and sugar with an electric mixer (or hand mixer) until pale and fluffy. Then mix in vanilla extract, eggs and the 1 cup of milky tea.
Step 5
Slowly add the dry ingredients to the wet ingredients and combine until smooth.
Step 6
Stir in food colouring to the desired shade of pink or red.
Step 7
In a lined cupcake tin, spoon in batter and bake for 16-20 minutes, or until a toothpick inserted comes out clean.
Step 8
Let cool completely.
For the frosting:
Step 9
Steep tea in hot water for 10 minutes, then strain. Measure out ⅓cup and reserve. Discard remaining liquid.
Step 10
In a bowl, beat butter with electric mixer (or hand mixer) on medium speed until smooth (about 2 minutes).
Step 11
Slowly add confectioners’ sugar and cocoa powder to butter and beat until combined.
Step 12
On low speed, pour in steeped tea, vanilla and rose water.
Step 13
Add salt and continue beating until well combined (about 2-3 minutes), scraping down the sides as needed.
Step 14
Spread icing on top of cupcakes, top with sliced strawberries or sprinkles and enjoy!
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