#SoGood: Sweet tea recipe to surprise your mom on Mother’s Day or just a delicious treat for a Sunday afternoon
Happy Sunday tea lovers! As you may know, in many countries around the world, the second Sunday of May is the time to honor all mothers, grandmothers and motherhood. What better way to celebrate than with a cup of tea, homemade teacake and bouquet of flowers? The flowers are on you, but we are more than happy to help you out with tea and cake. Follow these super easy steps and make this day special for the woman who you love the most.
For those of us here in Thailand who celebrate Mother’s Day in August when Her Majesty, Queen Sirikit of Thailand has her birthday, this easy recipe might come just as handy. There is always time to thank our moms and enjoy a cup of tea with a little sweet treat after all :)
For 18 cupcakes you need:
235 ml of milk • 3 tablespoons of black tea leaves (You cannot go wrong with traditional Ronnefeldt Darjeeling Earl Grey. However, if you are up for a little twist, then you must try Ronnefeldt Vanilla!) • 55 grams of butter • 225 grams of granulated sugar • 2 large eggs • 1/4 cup of vegetable oil • 1 teaspoon of vanilla extract • 175 grams of cake flour • 1 1/2 teaspoons of baking powder • 1/2 teaspoon of baking soda • 1/2 teaspoon of salt
Step by step recipe:
1. Preheat your oven to 180 °C and grease a 9-inch round cake pan.
2. Warm the milk until near boiling and add the tea (yup, brew the tea in milk!)
3. Cream together the butter and sugar until it is light and fluffy. Add the eggs, vegetable oil, vanilla extract, flour, baking powder, baking soda and salt.
4. Mix well.
5. Stir it all in the tea brewed milk (be sure to strain it before) and mix until batter is uniform and smooth.
6. Bake for 18-22 minutes (Quick tip for beginners: Insert a toothpick into a cupcake. If it comes out clean, your cupcakes are ready.)
7. For Honey Buttercream you need to mix together: 110 grams of butter, 3 tablespoons of honey, 250 grams powdered sugar and a pinch of salt.
8. Final touch: Spread the frosting onto the cooled cupcakes and serve with black tea, sliced lemon and warm milk.
We found this recipe at www.pastryaffair.com and tried it with Ronnefeldt loose teas Darjeeling Earl Grey and Vanilla. If you prefer easy brewing, you will find Ronnefeldt TeaCaddy extremely helpful. You could use English Breakfast Ceylon, Darjeeling Earl Grey or Assam Bari. Or any other flavoured black tea!
Photo credit: Kristin Rosenau from The Pastry Affair
Posted on: 09.05.2015