The hot sun is beating down, but you’re on the veranda with an overhead fan providing a soft breeze. In your hand rests a sweet peach tea cupcake that you take in slowly as you make your way through a light summer novel. In addition to the bits of juicy peaches and noticeable (yet not overbearing) tea flavor, the cupcake has a touch of ginger, lemon cream cheese frosting, and fresh mint leaves. Suddenly, you are no longer alone on that veranda because everyone you know wants a cupcake, too.
Peach Tea Cupcakes
Yield: 18 cupcakes
Tea-Infused Butter Ingredients:
1 cup unsalted butter
32 grams (about 1/3 cup) whole leaf Earl Grey tea
In a small saucepan, melt the butter on medium-high heat until just melted.
Add the tea leaves.
Continue heating the mixture for about 5 minutes on low heat.
Remove from the heat and allow to stand for another 5 minutes.
Pour the mixture through a fine sieve, pressing hard on the tea leaves to squeeze out as much butter as possible.
Let the butter come to room temperature and refrigerate until it is no longer liquid or until ready to use.
1 ½ cup sugar
Zest of 1 medium-sized lemon
2/3 cup tea-infused butter
½ tsp ground ginger
1 ½ cup all-purpose flour
½ cup milk
1 cup finely chopped overripe peaches
Preheat oven to 350 F.
In a small bowl, mix sugar and lemon zest. Allow to sit for at least thirty minutes.
In a large bowl, cream tea-infused butter and lemon sugar.
Beat in eggs, one at a time.
Beat in ginger.
Beat in flour, one cup at a time, alternating with milk.
Fold in peaches.
Fill cupcake liners 2/3 full.
Bake for 20 minutes or until cupcakes bounce back when lightly touched.
Lemon Cream Cheese Frosting Ingredients:
12 oz cream cheese, room temperature
¾ cup unsalted butter, room temperature
3 cups powdered sugar, sifted
¾ tsp lemon extract
Fresh mint leaves for garnish
In a large bowl, mix cream cheese and butter until light and fluffy.
Mix in powdered sugar one cup at a time until well integrated.
Mix in lemon extract.
Spread or pipe onto cupcakes.
Top with mint leaves.
More cupcake recipes to try! Add these to your recipe box!
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Banana Split Cupcakes
Old Fashioned Cupcakes
Rocky Road Cupcakes
Red Velvet Cupcakes
Cupcakes with Peanut Butter Icing
Blueberry Chocolate Chunk Cupcakes
doris in The Secret Garden on May 19, 2013 at 3:11 pm
I love reading about your family and seeing your pictures. I respect the fact that you are teaching your son's family values because so much of that seems to be going by the wayside anymore..maybe someday we will meet and by that time your son's may even have their own cooking show.lol..wishing you lots and lots of love from this country girl's kitchen to Brooke Deen's kitchen of love.
Linda Miller in The Makings for a Perfect Father’s Day on May 19, 2013 at 11:44 am
Love this idea. I want to do this for my sister n law for the new addition of the family. What a wonderful way to celebrate a new baby in the family.
Kimberly McKinney in How to Host a Sip and See on May 19, 2013 at 10:54 am
I love Orchids but fine it hard to kept alive for very long. I love the way you display
Syndie Reynolds in Paula’s Love of Orchids on May 13, 2013 at 10:59 pm