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Mini Tea Cupcakes
- Preparation and cooking time
- Prep:
- Cook:
- Icing the cupcakes takes approximately 5 minutes.
- Easy
- Makes 12 Mini Cupcakes
Ingredients
The Cake
- 60g self-raising flour
- 40g butter
- 50g caster sugar
- 1 egg
- 4 tea bags
- 50ml boiling water
The Icing
- 60g self-raising flour
- 40g butter
- 50g caster sugar
- 1 egg
- 4 tea bags
- 50ml boiling water
- 100g icing sugar
- 50g butter softened
- 2 tea bags
- 25ml boiling water
Method
- STEP 1Preheat the oven to 180(there is no degrees symbol) C
- STEP 2Fill a mini cupcake tray with 12 mini cupcake cases.
- STEP 3Cream the butter and sugar until light and fluffy.
- STEP 4Crack the egg into the bowl and add the flour, mix until combined.
- STEP 5Pour the water into a bowl over the tea bags.
- STEP 6Squeeze the teabags to extract the flavour. (Some may prefer to do it with their hands)
- STEP 7Pour this into the mixture and stir. If your mixture is too runny, add more flour.
- STEP 8Spoon into the cases until ¾ full.
- STEP 9Bake for 12 mins.
- STEP 10Leave to cool.
- STEP 11For the icing, put the butter in the bowl, start mixing, and gradually add the icing sugar.
- STEP 12Cream them together until combined.
- STEP 13Squeeze thee teabags to extract the flavour.
- STEP 14Mix in the tea extract.
- STEP 15Ice the cakes, and then eat.
