How to make tea cupcakes with honey buttercream frosting

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Here are all of the ingredients for the cupcakes. Preheat the oven to 350 F

Use the paddle attachment of your mixer

Cream softened butter in mixer until lightened in color

Now add the sugar and mix the two together on high speed until fluffy

Now, one by one, add the eggs in with the vanilla

Here is the mixture after the first egg

After the second egg

And finally here is the mixture after the third egg has been fully incorporated

Mix the tea, baking powder, and salt into the flour

Add a third of the flour mixture into the butter/egg mix

Now add half of the milk

Now another third of the flour

And the rest of the milk

And now the remaining third of flour

Line cupcake tins with paper

Use an ice cream scoop or a 1/4 cup measure to evenly portion out the batter

Now into the oven for 15-20 minutes

After 19 minutes, the cupcakes were perfectly golden brown

Now while the cupcakes cool, it's time to make the icing

Use a paddle attachment again

Add the room temperature butter and the honey to the mixer and cream together

Now add two cups of the powdered sugar to the mixer

Mix on low and then gradually increase the speed until the sugar is fully mixed in

Now add some of the milk/vanilla mixture, about two tablespoons

Mix on medium speed until fully incorporated

Now add the rest of the sugar


Add a tiny bit of milk at a time until you get the consistency you want. I only added another teaspoon

Mix on high until the icing is a lighter color

Fill a piping bag with the icing and a decorating tip of your choice

After icing the cupcakes, you can zest an orange on top of the icing for some extra color



Watch the video: Chocolate Butter Cream


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