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These banana bread cupcakes are made special with the addition of Bigelow Vanilla Chai Tea and a delicious buttercream frosting.
Recipe submitted by Nate
2 ½ cups of all purpose flour
1 tsp of baking soda
½ tsp of baking powder
pinch of salt
2 very rip bananas (mashed)
1 tsp of vanilla
1 stick of softened butter
1 cup of sugar
½ cup of Bigelow Vanilla Chai Tea
½ tsp of nutmeg
½ tsp of cinnamon
¼ cup of half and half OR milk
2 bananas mashed
3½ cups of powdered sugar
2 sticks of butter
2 cups of sugar
1 cup of water
½ tsp of cream of tarter (stabilizes)
Mix all of the dry ingredients together. This includes the flour, baking powder, baking soda, salt, sugar, nutmeg and cinnamon.
Add the softened butter, vanilla and eggs and stir.
Add the mashed bananas.
Next add the Bigelow Tea.
And then add the half and half.
Bake at 350F for 15 minutes or until a toothpick comes out clean.
First whip the two sticks of softened butter. It's best to let the butter come up to room temperature slowly, try to avoid microwaving them to soften them.
Add the mashed bananas...try and find very rip bananas.
Add the powdered sugar little by little.
If you need it to be stiffer, just add more sugar, if it's to stiff, then add a tablespoon of milk.
Okay these are SOOO EASY. Add all the ingredients into a pot and turn on medium high heat.
You'll need a candy thermometer and watch it closely.
Stir constantly and after about 15 minutes it should be around 340F.
Once it reaches around 320, be careful! Sugar can burn quickly!
Once it reaches 340F, get some parchment paper, spray it with non-stick spray and pour the caramel sugar mixture onto it.
Immediately the mixture starts to cool.
I slide a bendable cutting board under it and slowly formed a log.
Once the caramel is cool enough (2-5 minutes) I slowly snipped off pieces with scissors and formed different creations, even my 4 year old helped! Just be careful because the sugar is still hot.
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