Member recipe
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Mini Tea Cupcakes
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- Preparation and cooking time
- Prep:
- Cook:
- Icing the cupcakes takes approximately 5 minutes.
- Easy
- Makes 12 Mini Cupcakes
If you are a tea lover, this will be your piece of cake. It is perfect for an afternoon tea, and it is easy to make and even easier to clean up!
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.
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