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
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
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.