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milk black tea flour cake flour baking powder coarse salt freshly ground pepper ground cinnamon ground ginger ground cardamom ground cloves nutmeg unsalted butter sugar eggs Condensed-Milk Icing unsalted butter condensed milk salt confectioners sugar
Viewed: 36 - Published at: 9 years agoIngredients
- 3/4 cup milk
- 2 bags black tea (such as Ceylon)
- 1 cup all-purpose flour
- 1 cup cake flour (not self-rising), sifted
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- Pinch of ground cloves
- Pinch of freshly grated nutmeg
- 4 tablespoons (1/2 stick) unsalted butter, room temperature
- 3/4 cup packed dark-brown sugar
- 2 large eggs, room temperature
- Condensed-Milk Icing (recipe follows)
- 4 tablespoons (1/2 stick) unsalted butter, room temperature
- 1/2 cup plus 2 tablespoons sweetened condensed milk (7 ounces)
- Pinch of coarse salt
- 3/4 cup confectioners sugar, sifted
- (makes enough for 46 mini cupcakes)
Method
- Preheat oven to 350F.
- Line mini muffin tins with paper liners.
- Bring milk to a simmer over medium heat.
- Remove from heat; add tea bags, and let steep, covered, 15 minutes.
- Remove tea bags, squeezing the bags over the pan, and discard.
- Allow milk to cool completely.
- Whisk together both flours, baking powder, salt, pepper, and spices.
- With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy.
- Add eggs, one at a time, beating until each is incorporated, scraping sides of bowl as needed.
- Reduce speed to low.
- Add flour mixture in three batches, alternating with two additions of tea-infused milk, and beating until just combined after each.
- Divide batter evenly among lined cups, filling each three-quarters full.
- Bake, rotating tins halfway through, until tops spring back when lightly touched and are pale golden, 10 to 12 minutes.
- Turn out onto wire racks to cool completely.
- Cupcakes can be frozen up to 1 month in airtight containers.
- To finish, dip top of each cupcake in icing, then turn over quickly, and let set.
- Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.
- With an electric mixer on medium-high speed, whisk together butter, condensed milk, and salt until smooth.
- Whisk in confectioners sugar, 1/4 cup at a time, until combined, then whisk on high speed until thick and smooth.
- Use immediately.
