Chamomile Tea Rose Cupcakes
Cupcakes, tea, and a good book. What more could you want for a relaxing afternoon? My friend Liza Palmer just released her 8th (!) book, The F Word. I created these cupcakes inspired by the novel. The cupcakes are infused with chamomile tea (the character’s favorite), and the setting is Pasadena—thus roses.
Rose cupcakes may look complicated but the trick is just the right piping tip and a flick of the wrist. The 2D tip is called a Drop Flower piping tip, but when pressed close and swirled it becomes a very realistic rose.
Tea is easy to use in baking, it adds a subtle hint of fragrance that somehow makes the cupcakes even seem even more flavorful. Loose leaf tea packs more flavor but in a pinch, a whole bunch of teabags will get the job done.
For Liza’s book launch I added little candy pieces to match the colors of the book and a chocolate Groot—which is featured in a surprise scene from the book. These floral cakes are perfect for parties but one or two for yourself while you’re spending an afternoon reading a friend’s book is definitely my first choice.
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Chamomile Tea Rose Cupcakes
Ingredients:
1 cup whole milk
4-5 Chamomile tea bags
3/4 cup (1-1/2 sticks) unsalted butter
2 cups sugar
3 eggs
1 teaspoon vanilla
2-1/4 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
buttercream
Instructions:
Preheat the oven to 350 degrees. Prep a cupcake pan with liners.
In a small saucepan, warm the milk, being careful not to scald it. Take it off the heat, place the tea bags into the milk to let it steep. d let the tea steep in the hot milk. Set aside.
In a medium bowl whisk together cake flour, baking powder and salt. Set aside.
In the bowl of an electric mixer cream the butter and the sugar until combined. Add the eggs one at a time, and then the vanilla.
Alternate the dry ingredients with the tea infused milk until the batter is smooth. Divide the batter equally into the liners.
Bake for 14-16 minutes depending on your oven, checking with a toothpick. Let cool on a wire rack.
Place a 2D tip into a piping bag and fill with buttercream.
To make the rose, start in the center of the cupcakes, keeping the tip close to the surface.
Make a peak, then swirl around, building up the frosting to the outer edges of the cupcake to complete the rose.
These look divine AND I have been looking for chamomile tea treats for an upcoming function. Thanks for sharing!!