Sweet Tea Cupcakes with Lemon Sweet Tea Frosting
Sweet Tea Cupcakes with Lemon Sweet Tea Frosting is a Southern recipe that serves 12. For 65 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. Watching your figure? This lacto ovo vegetarian recipe has 438 calories, 3g of protein, and 26g of fat per serving. It works well as a cheap dessert. This recipe from Foodnetwork requires unsalted butter, vanillan extract, canolan oil, and confectioners' sugar. 11 person have tried and liked this recipe. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 12%, this dish is not so great. If you like this recipe, you might also like recipes such as Vegan Iced Tea Cupcakes with Lemon-Iced Tea Frosting, Moonshine and Sweet Tea Cupcakes, and moonshine sweet tea cupcakes.
Servings: 12
Preparation duration: 20 minutes
Cooking duration: 25 minutes
Ingredients:
1 teaspoon baking soda
10 black tea bags
1/2 cup canola oil
2 cups confectioners' sugar
2 eggs
1 1/2 cups all-purpose flour
1 cup granulated sugar
Zest of 1 lemon
1/4 teaspoon salt
2 sticks unsalted butter, softened
1 teaspoon vanilla extract
3/4 cup whole milk
Equipment:
muffin tray
oven
microwave
stand mixer
bowl
muffin liners
frying pan
Cooking instruction summary:
For the cupcakes: Preheat the oven to 350 degrees F. Line a cupcake pan with 12 liners. Heat the milk in the microwave for 1 minute, stir and then add 30 more seconds. Place the tea bags in the milk and allow steeping for 5 minutes. Sift together the flour, baking soda and salt. In the bowl of an electric stand mixer fitted with a paddle attachment, mix the granulated sugar, oil, vanilla and the eggs, 1 at a time. Alternate adding the flour and only 1/2 cup of the tea until incorporated. Reserve 1/2 cup of the tea for the frosting. Fill the cupcake liners and bake for 15 minutes. Rotate the pan and continue until the cupcake tops spring back and a tester comes out clean, about 5 more minutes. Allow to cool completely before frosting. For the frosting: Cream the butter in the bowl of an electric stand mixer fitted with a paddle attachment. Add the lemon zest. Slowly alternate adding the confectioners' sugar and 1/2 cup reserved tea until you reach the desired frosting consistency. Frost the cooled cupcakes and serve.
Step by step:
1. For the cupcakes: Preheat the oven to 350 degrees F. Line a cupcake pan with 12 liners.
2. Heat the milk in the microwave for 1 minute, stir and then add 30 more seconds.
3. Place the tea bags in the milk and allow steeping for 5 minutes.
4. Sift together the flour, baking soda and salt. In the bowl of an electric stand mixer fitted with a paddle attachment, mix the granulated sugar, oil, vanilla and the eggs, 1 at a time. Alternate adding the flour and only 1/2 cup of the tea until incorporated. Reserve 1/2 cup of the tea for the frosting.
5. Fill the cupcake liners and bake for 15 minutes. Rotate the pan and continue until the cupcake tops spring back and a tester comes out clean, about 5 more minutes. Allow to cool completely before frosting.
6. For the frosting: Cream the butter in the bowl of an electric stand mixer fitted with a paddle attachment.
7. Add the lemon zest. Slowly alternate adding the confectioners' sugar and 1/2 cup reserved tea until you reach the desired frosting consistency.
8. Frost the cooled cupcakes and serve.
Nutrition Information:
covered percent of daily need
