Rose Tea Cupcakes with Jasmine Frosting
Rose Tea Cupcakes are a unique treat for your tea loving Valentine. These cupcakes can be made in advance and keep well in the refrigerator for about 5 days, if they last that long. While this cupcake recipe uses The Rose Garden tea, it can be made with your favor tea. The trick is to infuse both the butter and milk before making the cupcakes, which we will outline below.
Rose Tea Cupcakes-Ingredients
2 tablespoons of The Rose Garden tea
1 stick of butter
1/2 cup of whole milk
3/4 cup of white granulated sugar
1/4 teaspoon salt (Omit at your own risk, your cupcakes may not be as fluffy as you would like without this)
1 teaspoon Baking Powder
1 cup of All purpose flour (keep around a couple of tablespoons of flour in case you need to add more to the batter)
Jasmine Green Tea Frosting-Ingredients
2 tablespoons of Jasmine Green Tea
1 stick of butter
1/3 cup of whole milk
4 oz (1/2 block) of cream cheese
3 cups of confectioners sugar
Making Tea Infused Butter
Prepping Tea Infused Butter
We have made tea infused butter before. For the cupcakes and icing, you will make 2 separate batches of infused butter. With each one you will need 1 stick of butter and 3 grams of tea (or a rounded tablespoon).
For the cupcake batter, melt one stick of butter with 1 rounded tablespoon of The Rose Garden Tea. This should be done on the cook top and not in the microwave. Put both the tea and butter into the pot. Once the butter melts completely, remove from the burner and allow the tea to steep for another 10 minutes. Strain off the tea and allow the butter to cool. Feel free to use a spoon to press on the tea to squeeze out the butter that it absorbed. Make sure the butter is solid before adding it to the recipe for the cupcake. It will return to a solid state much faster if you put it in the refrigerator. I found it is easier to make the butter a day or two before the cupcakes so I am not tempted to use the liquid butter.
Repeat the same steps as above for the butter for the Jasmine icing. Just use a rounded tablespoon of Jasmine Green tea instead of the The Rose Garden tea. This butter also needs to be solid, but at room temperature for the icing to work correctly.
Making Tea Infused Milk
Rose Infused Milk
Just like the butter, we are going to heat the amount of milk shown above with a rounded tablespoon of the associated tea on the stove top. Do not walk away from the milk as it is heating as you do not want it to come to a boil. You are looking for steam to rise and a few small bubbles along the edges of the milk and you should start to smell the tea. Feel free to stir and make sure the tea leaves don’t just float on the top. As soon as the steam remains as you stir, pull the milk off the burner and allow the tea to steep in the milk for 10 minutes before straining. Again, feel free to use a spoon to press the tea against the strainer to squeeze out the milk it absorbed. The 1/2 cup of milk for the cupcakes will become roughly a 1/3 cup and the 1/3 cup for the icing will become a 1/4 cup. This is fine. Make sure the milk cools to at least room temperature before using in the recipe. It is fine to make this a day or two before making the ice cream, just store in a container with a tight fitting lid in the refrigerator.
Making Rose Tea Cupcakes
- Make sure you have made the tea infused butter and milk and they have cooled before doing anything else.
- Preheat the oven to 325°F and line your cupcake/muffin tray with paper liners for the cupcakes.
- Using an electric stand mixer, beat together the The Rose Garden tea infused butter with the sugar. It should be mixed until lite and fluffy, about 5 minutes. You should stop the mixer a few times during the process and scrap down the sides and bottom to make sure everything is mixed evenly.
- In a separate bowl, mix together the flour, salt and baking powder.
- On low, adding 1 egg at a time, mix in the eggs with the sugar and butter.
- Once all 3 eggs are mixed in, add the flour mixture and milk to the bowl, alternating about 1/3 of each at the time. Make sure each time that the ingredients are fully incorporated. Once down, take a look at the batter and pinch out a small amount. If is really shiny and feels oily, you will need to incorporate more flour. Using 1/2 tablespoon at a time, mix in the flour until the batter is shiny but doesn’t feel oily.
- Put the batter into the paper liners, filling them about 2/3 of the way full. Put them in the oven for 25 minutes. A tooth pick should pull out clean. Do not over cook. These cup cakes will be pale yellow to white in color, you do not want brown edges.
- Pull out the cupcakes and allow them to cool in the tin for 5 minutes before removing them from the tin and placing them on the cooling rack to come to room temperature.
- Once the cupcakes are at room temperature, you may ice them.
Making Jasmine Green Tea Frosting
- Put the cream cheese and Jasmine Green Tea Infused butter into an electric mixer and blend until fully incorporated, about 5 minutes.
- Then mix in 1 1/2 cups of the confectioners sugar until fully incorporated.
- Next add the Jasmine Green Tea Infused milk Mix until combined, it will look runny.
- Last mix in the remaining 1 1/2 cup of the confectioners sugar. The icing should look thick and fluffy. It is a heavy frosting because of the cream cheese.
- Using an icing knife or a butter knife, apply the icing to the cooled cupcakes in a circular motion. Scoop out about 1 1/2 tablespoons of icing at a time to apply. If you icing starts to run on the top of the cupcake you did not let them cool enough. You can package up the icing and put it in the refrigerator and apply it within 2 days of making the cupcakes. It will start to get to hard after that ice cleanly for you.
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Fun Tea & Spooky Halloween Themed Cookies
These fun Halloween tea cookies use matcha to get their green color and can be shaped into all sorts of different shapes. This recipe makes around 36 cookies if done as a simple round cookie.
Halloween Tea Cookies – Ingredients
1 cup (2 sticks) butter, softened
1½ cups granulated sugar
2 tablespoons Matcha
2¼ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon Kosher salt
1 teaspoon vanilla
¼ cup granulated sugar for rolling cookies
Halloween Tea Cookies – Instructions
- Cream together butter and granulated sugar until light and fluffy, about 3 minutes.
- Add Egg and Matcha and mix until well-combined.
- Stir in flour, baking powder, salt, and vanilla.
- Scrap dough out of the bowl and onto a sheet of plastic wrap. Wrap the dough and put into the refrigerator for at least 1 hour, 2-3 is better, to allow the butter to harden again. This will keep the cookies from spreading out as much.
- When ready to bake the cookies, preheat oven to 350º F. Line cookie sheets with parchment paper or a nonstick baking mat.
- Scoop cookie dough by the tablespoon full and roll into a ball. Place each ball of cookie dough into the bowl of granulated sugar and roll to coat well. Place cookie dough onto baking sheet, spacing about 1½-inches to 2 inches apart. Lightly press each cookie down. If decorating, you can put on your hard candies now on the top of the cookies and press in. If you put in the gummy candies now, they may slightly melt creating a cool melted colored sugar effect on the top. If it is important to keep them hole, wait until you pull the cookies to add them.
- Bake for 8 to 10 minutes or until lightly browned. Remove from oven and decorate with the gummy candies while the cookies are still warm. Just lightly press the gummy candies into the cookies. Allow the cookies to cool on the tray before removing. Store the cookies in an air tight container in the refrigerator until you are ready to serve.
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Burmese Tea Leaf Salad – Plated for presentation but not yet mixed together.
So, if you are just joining us, you may want to read Part 1 of this blog post describing how to pickle your green tea leaves. For those of you who already read and now want to eat, we have a few more steps to finalize this salad. This salad is traditionally served with the tea leaves acting as the equivalent of lettuce, which I will prepare below. However, the pickled leaves remind me more of a dressing and do nicely as a garnish on romaine lettuce. So feel free to Americanize.
Ingredients (To serve 4)
Fried Rice Noodles (look in the Asian isle of the grocery store)
8 gloves of Garlic
1/2 cup Peanuts
1/4 cup Sesame seeds
1 can of Lentils (color is your choice)
Oil for frying
2 whole Tomatoes
Paper towels and four plates. Cast iron frying pan or a pan with high sides to fry in. You will also need a ladle to pull out the lentils and a slotted spoon for the garlic.
Steps to Prepare the Other Ingredients
Start by gathering up all your ingredients as the frying times are going to be short and you cannot walk away from the pan. Setup the paper towels on two of the plates, double the paper towels on one of the plates for the lentils. This will give you a place to put the ingredients to cool before plating them with the tea leaves. Remove the skin and slice the garlic cloves. Cut the tomatoes into wedges to get you at least 4 wedges per serving. Empty the lentils out of the can into a strainer and rise under cool water. Pat dry with paper towels. Put the pan on the stove top and allow to heat. Add the sesame seeds and allow to toast for no longer than about 1 minute. If they start to turn brown on you remove from the heat so they do not burn. Pour the sesame seeds out on one of the plates with no paper towels. Next, put the peanuts into the pan and toast them for about 2 minutes. You need to stir the peanuts to prevent burning. You will smell the peanuts, which is an indicator to remove from the heat as they will burn quickly after this point. Pour the peanuts out on a plate without the paper towels to cool. Now add oil to the pan, depending on your oil type it will ripple immediately and will not require any more time before putting in the garlic. The garlic will cause bubbling, so do be careful. You can lower the heat and stir the garlic with a slotted spoon. It will take the garlic about 5 minutes to start to turn brown. Once brown, remove from the oil and put on one of the plates with paper towels to remove the oil off the garlic. Next, put in the lentils, leave them in the oil until they are crunchy, which will take around 5-7 minutes. Keep stirring and you will feel as they dry out and harden. Remove them from the oil. Unfortunately, the lentils are so small they fall through the slots in the spoon. So you will need to remove them with a ladle.
Steps to Plate the Burmese Tea Leaf Salad
Measure out roughly 1/2 cup of the tea leaves into the middle of each of the 4 plates. Arrange the dry ingredients (rice noodles, fried lentils, sesame seeds & peanuts) in piles around the outside of the leaves and divide the piles with the tomato wedges. Sprinkle the garlic on the top of the tea leaves. It is up to the individual to decide how they would like to mix the ingredients together. Don’t skip the fried garlic and lentils as they add a wonderful textural contrast to the tea leaves.
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Hibiscus Isle Margarita
Longer days mean dinner outside and provides the opportunity to create some tea cocktails with a spring flare. Each recipe provides a fun way to mix your tea addiction with a bit of evening fun.
Hibiscus Isle Margarita (Serves 4)
- 16 ounces of brewed Hibiscus Isle tea
- 4 oz tequila
- Juice from a lime
- 1 tablespoon Agave Nectar
To brew the tea, use 1 tablespoon of the Hibiscus Isle tea and steep in water at 185 degrees for 3 minutes. Strain off the leaves and refrigerate the tea to cool it down. If you do not have time to allow to cool in the refrigerator, brew the same 1 tablespoon in 8 ounces of water at 185 degrees for 3 minutes and then strain out the tea leaves pouring the tea over 1 cup of mounded ice. The ice will melt, getting you the full 16 ounces of tea and the tea will be cold. In a pitcher combine the tea, tequila, line and agave nectar and stir. Serve over ice.
Adirondack Beer Cooler (Serves 3)
- 12 ounces of brewed Adirondack Berries Tea
- 12 ounces of your favorite IPA beer (this can be substituted with a malty black tea like Yunnan Sunrise or Colonial Breakfast)
- Juice from 3/4 of a lemon
- 3 tsp of Agave Nectar
To brew the tea, put 2 tsp of the Adirondack Berries tea into 12 ounces of boiling water and allow to steep for 5 minutes and strain off the tea. Put in the refrigerator to cool. If you do not have time to cool in the refrigerator, brew the 2 teaspoons of tea in 6 ounces or 2/3 cup of boiling water and then strain out the tea over a mounded 1/2 cup of ice. This will cause the ice to melt and cool the tea down immediately.
In a pitcher, pour in the tea, and then add the remaining ingredients and stir. Assuming the beer and tea where both cold, you will not need ice cubes.
Darjeeling Gin (Serves 4)
Pour the gin into a container with a lid. Put the tea directly into the gin and put the lid on the container. You can leave the container out on the counter or put it in the refrigerator for at least 30 minutes, but it gets stronger if you allow it to go over night before removing the tea leaves. In a pitcher, mix together the gin, lemon juice and Agave Nectar and stir. This is a perfect drink to use the tea ice cubes with (Link).
There are plenty of other teas that can be substituted in these recipes, so feel free to play and enjoy.
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Herbs, spices, flower petals, and more can be used to create your own tea blend.
Making your own tea blends is a fun way to play with your tea and allow you to make a one-of-a-kind creation for yourself or for a special event. Before pulling out all the spices you can find, you should keep in mind the following.
- Bad tea is bad tea. No matter how good your spicing or flower mix is, it cannot cover up bad tea. If you want a good tasting blend, you need to start with good quality tea. If you are contemplating blending to try to use a tea you do not like or tastes slightly off, put those tea leaves in your flower bed or compost pile, your plants will love you and you do not have to drink bad tea.
- Less is more. When working with spices and herbs like cinnamon, mint, or lavender, a little bit goes a long way. Tea is hygroscopic, which means it absorbs all odors in the air. It only takes thirty mints of exposure to mint, that is just sitting next to it on the counter, for mint flavor to appear in your tea, adding that to the spice itself amplifies its effect. Start with these spices and herbs at 1/8-1/4 of a teaspoon per ounce of tea and work your way up to a flavor profile you like.
- Work in small batches. Black tea can have a three year shelf life, but few additives can last that long. If you are making a blend, work with no more than 2 ounces of tea, which makes thirty cups.
- Use dried or fresh edible flowers, but brew them first by themselves. To brew them by themselves, you will want about 1 gram to 1 ounce of water, bring the water to a boil and steep for 5 minutes. Sorry, but a scale is necessary when handling flower petals, there is no direct conversion to teaspoons as their weights vary dramatically. This will mimic what will happen when it is in the tea and give you an idea of what flavor it can add to the mix. Dried flowers, like calendula (marigold) are frequently added to tea for their appearance but they have their own flavor. By itself, calendula tastes like leather, but in a tea it adds depth and a full mouth feel. Keep in mind number 3 when working with flowers as well.
- Size of ingredients matter if you are planning to store the tea. Small ingredients will fall to the bottom of your container, if you size the ingredients to the size of the tea you have a better chance of it remaining blended evenly while in storage. If that isn’t possible, you will want to pour out the dried tea, stir and then scoop out what you need to brew a cup or pot.
We have several tea blend recipes for you to play with including Almond Tea, Kashmiri Chai, and Masala Chai.
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