If you’re looking for a sweet finish to your meal this Easter (or maybe even a sweet start to your Sunday – who are we to judge?) look no further than this. Add a bit of tea to your favourite vanilla cupcake recipe, and you’ll transform your dessert into something indescribably good. We promise.
This holiday weekend, we took your basic vanilla cupcake to a whole new level by adding two different types of tea to the batter and ending up with two different kinds of cupcakes!
To harness the sweetness of springtime flowers, we added gentle Vanilla Lavender Rooibos to vanilla cupcakes and topped them with rose-infused frosting (and some dried flowers for decoration, of course).
For those looking for something a little less floral, we created Coconut Cream Chai Cupcakes. Here, our spicy coconut tea blend meets the humble vanilla cupcake, and the result is delicious. Coconut, ginger and cinnamon cozy up nicely to the vanilla batter. Topped with coconut-flavoured frosting and rolled in toasted coconut shreds, this cupcake is as delicious as it is beautiful.
Here’s how we did it:
1. First, prepare your tea. Take 1/2 teaspoon of Vanilla Lavender rooibos and crush it using a mortar and pestle. Set rooibos tea aside, then do the same for 1/2 teaspoon of Coconut Cream Chai.
2. Next, take your favourite vanilla cupcake recipe and prepare as usual. Stop just before you scrape the batter into cupcake liners – first you have to add the tea.
3. Divide the batter between two bowls. Into one bowl, add the Vanilla Lavender Rooibos, and add the Coconut Cream Chai into the other. Stir each to incorporate. Then pour into cupcake liners and bake as usual.
4. Meanwhile, prepare the frosting. Again, proceed as usual, following your favourite recipe for vanilla buttercream. Divide frosting between two bowls. Into one, add rosewater (and food colouring, if you want a pale purple frosting). To the other, add coconut extract. Keep covered in fridge until ready to use.
5. Now, toast your shredded coconut. All you have to do is place about 3/4 cup of shredded coconut in a pan, turn the heat to medium and stir until the coconut is a light bright colour. Your kitchen will smell wonderful, too! Spread the coconut out on a plate.
6. Once the cupcakes are completely cool, frost them – the rose frosting for the Vanilla Lavender, and the Coconut for the Coconut Cream Chai. Decorate the Vanilla Lavender cupcakes with rose petals and lavender flowers – or just use a sprinkle of Vanilla Lavender rooibos if that’s all you’ve got! – and roll the Coconut Cream Chai cupcakes in the toasted coconut.
Adding the ground whole tea leaf to your cupcake mix will impart an intense taste that goes above and beyond simply steeping the tea in milk that you incorporate into the batter. These cupcakes pack a powerful punch of delicious flavour!
Even better, by taking one recipe and creating two options for your guests, you’ll satisfy even the pickiest of eaters without adding a lot of extra work to your already-busy food preparations. Start with a recipe that’s vegan or gluten-free if that floats your boat, or go old-school with grandma’s recipe (or even from a box!). We promise that adding tea to whatever cupcakes you usually bake will take your dessert to a whole new level!
Happy Easter from Tealish!