By Emily Nabors Hall, CountryLiving
Tea time just got a whole lot zestier.
Total Time:
Prep:
Level:
Easy
Yield:
20 Cupcakes
Ingredients
- 3 c. all-purpose flour, spooned and leveled
- 1 tsp. baking powder
- 1/2 tsp. Kosher salt
- 3 bags Lady Grey tea
- 1/4 c. pure honey
- 1 1/2 c. sugar, divided
- 1 c. half-and-half
- 1 c. (2 sticks) unsalted butter, at room temperature
- 2 large eggs
- 1 tsp. pure vanilla extract
Directions
- Preheat oven to 350 degrees F. Line 20 standard muffin cups with paper liners. Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Bring 1/2 cup water to a simmer in a small saucepan. Add tea bags and steep 10 minutes. Squeeze tea bags to remove excess liquid; discard tea bags. Stir in honey and 1/4 cup sugar until dissolved. Stir together 1/4 cup tea syrup and half-and-half in a bowl. Reserve remaining syrup.
- Beat butter and remaining 1 1/4 cup sugar on medium speed with an electric mixer until light and fluffy, 1 to 2 minutes. Add eggs, one at a time, beating to incorporate after each addition. Beat in vanilla. Reduce speed to low and beat in flour mixture and half-and-half mixture alternately, starting and ending with flour mixture, just until flour is incorporated. Divide batter between prepared muffin cups.
- Bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Use a toothpick to poke 10 holes in each cupcake and brush with remaining tea syrup. Cool completely in pans on a wire rack.
- Frost cupcakes with Orange Zest Frosting.
