Pinterest is where the inspiration for these cupcakes came from. I just so happened to see Stef from Cupcake Project's post on Baking with Tea.
Now, I've always had a problem with getting the flavour of tea into my baked goods. The flavour is never quite strong enough. With the exception of matcha, of course. Every time I attempt earl grey cookies, or a chai pudding, I can't seem to get the tea to shine though it's the main point of the dessert. And because of that, I stopped baking with tea for quite a while.
But after reading Stef's post on how to bake with tea, I decided to try again. Her method is one that I've never used before: infusing the butter with tea.
The only problem is that it really took a lot of tea leaves. I believe I used about 15 bags of chamomile for this, to get the 1/2 cup of tea leaves I needed. My hands were so tired from just opening the packets of tea bags and cutting them to release the leaves.
Still, it was so worth it.
The cupcakes had such a brilliant chamomile flavour that was complemented by refreshing lemon juice. And the buttercream frosting completely my favourite tea combination of chamomile, lemon and honey.
What's so great about these cupcakes is that the only leavener is egg whites. Okay, to tell you the truth, I just ran out of baking soda and baking powder and was lazy to run down to the store. The next great thing is that you don't have to cream the butter! Once you've infused the chamomile into the butter, just let it cool and whisk in the sugar.
This method of melted butter and whisked egg whites is not only super easy, but also gives the cupcakes a light, moist texture that goes so well with the fragrant honey buttercream.
Once you've started baking with tea this way, you're never going to stop!
Check out the recipe at Food52, where I've entered it into the recipe contest 'Your Best Recipe with Tea'. Too bad I only had quite a bad photo up there that was taken with my handphone ><