Peppermint Tea Cupcakes
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Make the holidays magical with these delicious peppermint cupcakes made with Bigelow Tea.
photo and recipe by Tiffany-Ann Huang of Sweet Songbird Baker
2 Bigelow Peppermint Tea Bags
¼ tsp baking soda
¼ tsp of salt
1/3 cup oil
2 large egg yolks, room temp
5 large egg whites
1 cup granulated sugar
1/4 tsp salt
1 ½ cups of softened butter
1-2 tbsp of lavender syrup
Vanilla Swiss Merinque Buttercream frosting ingredients
Simmer milk on low and steep the Peppermint tea for about 10 minutes (do not boil), then set aside to cool. Should measure to ¾ cup of milk.
Preheat oven to 350 degrees and line cupcake tin with 12 liners.
In a large mixing bowl, sift together flour, sugar, baking powder, baking soda, and salt.
In a small mixing bowl, mix together the oil, egg yolks, and peppermint tea milk mixture.
Combine ⅔ of the wet ingredients with the dry ingredients, mixing until just combined, and then pour the rest of the milk mixture, mixing until just combined.
Fill tins up to ⅔ full and bake for about 17-19 minutes, or until golden brown and cupcakes springs lightly to touch.
In your mixing bowl, whisk together egg whites, sugar and salt and simmer over a
bain-marie (double boiler).
Continuously whisk and scrape down the sides of mixing bowl to prevent crystallization.
Remove the mixing bowl once all of the sugar granules are dissolved (test this by
dripping some onto your fingers) and transfer to a standing mixer.
With your whisk attachment, whisk the mixture on high until you reach stiff peaks, about 5 minutes.
Switch to paddle attachment (with scraper, if available), and with the mixer on low, slowly add in butter one cube at a time.
Once all the butter is incorporated, add the vanilla extract and mix on low for about a
Mix in the food coloring of choice by hand, which will help knock out the rest of the air
Let the cupcakes sit in the tin for about 10 minutes, then transfer to a wire cooling rack to cool completely before frosting.
Decorate with holiday flair!