This is what I did when Howard was watching the World Cup.
Please don't run away in fright. It's not that buttery! Okay, maybe it is, a little. I originally intended to enter the Sweetest Kitchen's Mystery Box Cupcake Challenge #1. But, since my fiddling with a recipe didn't work and the tea wasn't the dominant flavour, I decided not to. So maybe next time, I'm really looking forward to seeing what's in store next (click here to find out more about the challenge)!
Chocolate Buttermilk Cupcakes
Recipe adapted from Caprial's Desserts
(Makes about 36 cupcakes)
3 cups of flour
2 cups of brown sugar
1 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of cocoa powder
1 1/3 cup of vegetable oil
1 1/2 cup of buttermilk
3 large eggs
1 1/2 cup of Earl Grey tea
1 tablespoon of vanilla extract
- Preheat the oven to 180°C (350°F) and have all ingredients at room temperature. Also have your cupcake liners and pans ready.
- Using your stand mixer, is the flour, sugar, baking soda, salt, and cocoa on low speed.
- Add in the oil and buttermilk, mix on medium speed until well combined.
- Add the eggs one at a time, mixing on low.
- Finally, add the tea (I used two teabags and steeped it quite a bit) and vanilla extract until well combined. Evenly divide your batter into the liners and bake for 20-25 minutes or until a cake tester comes out clean. Let the cupcakes cool before frosting.
(Makes enough to frost 30 cupcakes)
1 stick of unsalted butter
3 cups of icing sugar
1 tablespoon of hot Earl Grey tea
1/4 cup of melted butterscotch
- Using a stand mixer, combine the butter and icing sugar until smooth.
- Melt your butterscotch chips using a double boiler. Or microwave them for very short periods of time and use a spoon to whisk it smooth, making sure there are no lumps.
- Add the hot tea into the butter and sugar mixture and mix.
- Carefully pour your melted butterscotch in and mix until well combined. There should be a smooth consistency for you to pipe.
Couldn't resist putting in these cute little cats for the photos: