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Mini Tea Cupcakes

By skc (GoodFood Community)
A star rating of 5 out of 5.1 ratingRate
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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!
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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 1
    Preheat the oven to 180(there is no degrees symbol) C
  • STEP 2
    Fill a mini cupcake tray with 12 mini cupcake cases.
  • STEP 3
    Cream the butter and sugar until light and fluffy.
  • STEP 4
    Crack the egg into the bowl and add the flour, mix until combined. 
  • STEP 5
    Pour the water into a bowl over the tea bags.
  • STEP 6
    Squeeze the teabags to extract the flavour. (Some may prefer to do it with their hands)
  • STEP 7
    Pour this into the mixture and stir. If your mixture is too runny, add more flour.
  • STEP 8
    Spoon into the cases until ¾ full.
  • STEP 9
    Bake for 12 mins.
  • STEP 10
    Leave to cool.
  • STEP 11
    For the icing, put the butter in the bowl, start mixing, and gradually add the icing sugar.
  • STEP 12
    Cream them together until combined.
  • STEP 13
    Squeeze thee teabags to extract the flavour.
  • STEP 14
    Mix in the tea extract.
  • STEP 15
    Ice the cakes, and then eat.

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A star rating of 5 out of 5.1 rating
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