01/20/2015 / submitted by: Taha
We found this recipe from the popular cook book, The Hummingbird Bakery Cake Days, by Tarek Malouf and we couldn't help but fall in love with the Earl Grey Tea Cupcakes recipe. We decided to edit the recipe a bit and we suggest using our unique English Afternoon Tea, which has touch of bergamot and a lemony, zesty aftertaste - perfect for cupcakes! Thanks to the Vanilla Clouds and Lemon Drops blog for the beautiful image and instructions.
4-5 English Afternoon teabags
3 tbsp just-boiled water
80g (3oz) unsalted butter, softened
280g (10oz) caster sugar
240g (8 ½oz) plain (all-purpose) flour
1 tbsp baking powder
¼ tsp salt
200ml (7fl oz) milk
2 large eggs
For the Icing:
500g (1lb 2oz) icing sugar
160g (5 ½oz) unsalted butter, softened
Pop the teabags in a small bowl with the just-boiled water then set aside and leave to steep for 30 minutes.
Preheat the oven to 375F/ 190C and line 2 muffin tins with cases (you can get roughly 18 cupcakes).
Place the butter, sugar, flour, baking powder and salt into the bowl of a KitchenAid (or other freestanding mixer) and using the paddle attachment mix slowly until everything is combined and you have a sandy consistency (if you don't have a KitchenAid use a hand-held electric beater).
In a jug measure out the milk then add the eggs and whisk together. Squeeze as much liquid as you can out of the tea bags then add the tea to the milk and eggs. Set aside the teabags for the icing.
While the mixer is running, slowly pour in three-quarters of the milk and mix until it's just incorporated, then increase the speed a little and mix until smooth. Scrape down the sides of the bowl then add the remaining milk mixture and beat until everything is properly mixed but be careful not to over beat the mixture.
Evenly spoon the cake mixture into the cupcake cases and bake for 18-20 minutes until the sponge bounces back when touched and a skewer comes out clean when put into the center of the cake. Leave to cool for a few minutes then transfer the cupcakes onto a wire rack.
While the cakes are baking put the teabags into a small bowl and add the milk then leave to infuse for 30 minutes. After 30 minutes remove the teabags from the bowl again squeezing out as much of the tea as you can.
Once the cupcakes have finished baking and are cooling make the icing. Sift the icing sugar into the bowl of a free-standing mixture or large bowl, then add the butter and beat on a low setting until it comes together. Turn the speed up a little and continue beating until it is well mixed and there are no lumps. Turn it back down to low then add the tea-infused milk. Mix until it is well combined and smooth, then turn up to a higher setting and beat for roughly 5 minutes until the icing is light and fluffy.
Once the cakes have completely cooled ice them with the butter cream icing.
10/06/2014 / submitted by: User Submitted
Is a cup of tea really complete without some cake or sweets? This recipe for a tea cake, from TopWithCinnamon.com, is the perfect comforting and calming accompaniment to any Afternoon Tea.
Make sure to check out more of Izy's recipes on her blog - many delicious baked treats with stunning photographs (and she's still just a student in the UK!)
- 1 Ahmad Tea Earl Grey Tea bag
- 6 tbsp (80 g) unsalted butter
- 1/2 cup (105 g) granulated sugar
- 2 eggs
- 1/4 cup (60 ml) buttermilk or yogurt
- zest of 1 lemon
- 1 1/2 cups + 1 tbsp (200 g) all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp poppy seeds (optional)
- 1 cup (125 g) blueberries
For the Glaze:
- 1/2 cup (65 g) powdered sugar
- lemon juice
- Read more: http://tinyurl.com/oxsdd75
Preheat the oven to 350 F (180 C)
Soak the tea bag in 1/2 cup of boiling water for 10 minutes whilst you melt the butter in a medium pot. Beat the sugar and eggs into the butter, followed by the buttermilk and lemon zest. Remove the tea bag from the water, pour the brewed tea into the pot and stir together. Cut open the tea bag and stir the tea leaves into the pot as well. Add the flour, baking powder + soda, salt, poppy seeds (if using) and stir together until just combined. Stir in the blueberries.
Pour the batter into a greased and floured large loaf pan. Bake for 45-55 minutes, until a skewer inserted into the center of the cake comes out clean. Leave to cool for 10 minutes in the pan before turning out onto a wire rack.
Make the glaze by stirring together the powdered sugar and enough lemon juice to make a thick, pourable mixture (add the lemon juice slowly, stirring between additions). Pour over the warm loaf and leave to cool and set.
10/01/2014 / submitted by: User Submitted
There’s nothing better than a mid-afternoon cup of tea, and there’s no better accompaniment than a generous helping of light and fluffy cake. Much like a perfectly brewed tea, Victoria Sponge is quintessentially British, making it the ideal choice of delectable desert. A lacklustre Victoria Sponge can leave even the calmest of Brits bitterly disappointed however (and ever so slightly enraged). To ensure you never have anything less than an exquisite afternoon tea, here is our recipe for the perfect Victoria Sponge.
For the sponge
· 225g softened butter
· 225g caster sugar
· 4 large eggs
· 225g self-raising flour
· 2 level teaspoons baking powder
· 2 20cm (8 inch) greased and lined sandwich tins
For the filling and topping
· 4 tablespoons of raspberry or strawberry jam
· A small amount of caster sugar (to sprinkle over the finished product)
· 100g softened butter
· 140g sifted icing sugar
· 1 drop vanilla extract
1) Preheat the oven to 180 Celsius (160 if the oven is fan assisted) or gas mark 4. Grease the two sandwich tins and line the base of each tin with baking parchment.
2) Combine the butter, sugar, flour, eggs and baking powder into a large bowl and beat thoroughly until your mix has a smooth consistency. Divide the mixture evenly between the two sandwich tins and spread it evenly.
3) Place the two sandwich tins in the preheated oven for approximately 12 minutes (or until the mixture has risen and the top of the sponge springs back when lightly pressed with a finger). Leave the sponge sandwiches to cool in their tins and then turn out, remove the baking parchment and allow them to cool further on a wire rack.
4) To make the cream filling, beat the butter until smooth and creamy, then slowly beat in the icing sugar. Next, beat in the drop of vanilla extract.
5) When the sponges are completely cooled, spread a generous helping of the buttercream on the flat surface of each half of the sponge, then top with your choice of jam, and press together. Finally, sprinkle with the remaining caster sugar to serve.
There we have it, a deliciously simple Victoria Sponge that will compliment your afternoon cup of tea a treat. Enjoy!
12/06/2013 / submitted by: Taha
These tea bag shaped cookies instantly put a smile on our faces. We really like this recipe from Cheryl Najafi on her wonderful and very
useful blog, CherylStyle.
We've tasted lavender cookies before and they are the perfect compliment to any cuppa tea. We recommend you trying this recipe at your next Afternoon Tea and sharing your thoughts. And don't be afraid to be a bit adventurous and add some infused tea to the dough. Our pick? Cinnamon Haze fruit tea for a nice little kick.
1 ½ c powdered sugar
- 1 c unsalted butter, softened
1 tsp vanilla
½ tsp lemon juice
2 ½ c flour
1 tsp baking soda
1 tsp cream of tartar
½–1 teaspoon culinary lavender
Wilton White (Chocolate) Candy Dip
Wilton Candy Melts or food coloring (to create the lavender color)
2 tea bags of Cinnamon Haze fruit tea (optional)
Mix powdered sugar, butter, vanilla, lemon juice, infused tea (optional) and egg in large mixing bowl
- Stir in flour, baking soda, lavender and cream of tartar
Place dough between 2 pieces of parchment paper and roll to about 1/4″ thickness
Refrigerate dough for at least 1 hour
Preheat oven to 375 degrees
Remove dough from refigerator and place on floured surfaced
Cut dough into tea bag shapes
Place on parchment lined baking sheet
Use plastic straw to create hole in top of each tea bag for string
Bake 7-8 minutes or until edges are slightly golden
Let cool completely
Melt chocolate according to instructions. Add desired amount of color to white chocolate and blend well
Dip bottom of cookies; remove excess and rest on parchment paper-lined cookie sheet to set
01/18/2013 / submitted by: Taha
If you want to impress dinner guests over the festive season – or anytime! – a good dessert is always a must to leave them happy. And chocolate is always a winner so this simple but sweet and sophisticated Earl Grey Milk Chocolate Mousse is perfect!
- 2 ½ tablespoons of loose leaf Ahmad Tea Earl Grey
- 1 ½ cups heavy cream
- 6 ounces milk chocolate, finely chopped
- 2 tablespoons Dutch-process cocoa powder (or unsweetened cocoa powder with a pinch of baking soda)
- 2 large egg whites
- 2 teaspoons sugar
- In a cup, mix 1 ½ teaspoons tea leaves with ¼ cup boiling water, steep for 4 minutes, strain, discard leaves and reserve liquid
- Meanwhile, in a small saucepan over medium heat, bring cream to a simmer
- Off heat, add the remaining tea leaves, stir to mix, cover and set aside to infuse for around 40 minutes
- Strain the cream (discard leaves), cover, and refrigerate for at least 2 hours
- In a medium heat proof bowl set over a saucepan filled with 1 inch of barely simmering water (the bottom of the bowl should not touch the water), mix the chocolate, cocoa, a pinch of salt and the reserved tea, stirring frequently until the chocolate is melted and the mixture is smooth
- Remove the bowl from the pan and cool until no longer warm to the touch, about 10 minutes
- With an electric mixer, beat the egg whites in a work bowl at medium speed until frothy. Adjust the speed to high and gradually add the sugar; continue to beat until whites are thick, glossy and hold soft peaks, about 45 seconds
- Add about ¼ of the whites to the chocolate mixture and stir to lighten it; gently fold the whipped cream into the mousse mixture until uniform
- Divide evenly among 6 serving bowls, cover loosely with plastic wrap and refrigerate for at least 2 and up to 24 hours… Then serve!