Tea infused carrot cupcakes? According to Maralyn Hill it is a sure winner.
By Maralyn Hill
Carrot Cake Cupcakes
- Total Time: 35 mins
- Yield: 24 1x
Description
Tea infused carrot cupcakes? According to Maralyn Hill it is a sure winner.
Ingredients
Scale
Tea Concentrate:
- 13 bags Bigelow “Constant Comment” Tea*
- 1 ¼ cups boiling water
Cupcakes:
- 1 ¾ cup sugar
- ¾ cup vegetable oil
- 3 eggs
- 1 (11-ounce) can mandarin oranges, drained, discard liquid
- ½ cup tea concentrate
- 2 teaspoons real vanilla extract
- 2 teaspoons freshly grated orange zest
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 2 cups shredded carrots
Frosting:
- 1 (8-ounce) package cream cheese, slightly soft
- 1 tablespoon butter, softened
- 2 tablespoons tea concentrate
- 3 ½ cups confectioners’ sugar
Instructions
- Place tea bags in a 2-cup glass measure. Add 1 ¼ cups water. Steep tea for 10 minutes.
- Squeeze all liquid from tea bags into cup. Discard tea bags. (About 1 cup plus 2 tablespoons tea concentrate.)
- Heat oven to 350 F. Spray 2 (12-cup) muffin tins with baking spray; alternatively use paper liners set aside.
- In large mixing bowl add sugar, vegetable oil and eggs. Mix at high speed, scraping bowl often, until thick and creamy (1 to 2 minutes).
- Add mandarin oranges, ½ cup tea concentrate, vanilla, and orange zest. Continue mixing, scraping bowl often, until well mixed (1 minute).
- In medium bowl stir together flour, baking soda, cinnamon, and salt.
- Add flour mixture to tea mixture. Continue mixing, at low speed, until well mixed (1 to 2 minutes).
- Add carrots; mix well.
- Place batter in muffin cups filling about ½ to ¾ full. Bake for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Remove from oven; cool.
- Meanwhile, in medium mixing bowl place cream cheese and butter. Mix at high speed, scraping bowl often, until light and creamy (1 minute). Add 2 tablespoons tea extract. Mix well.
- Add confectioners’ sugar; continue mixing, scraping bowl often, until soft and creamy (1 to 2 minutes).
- Frost top of each cupcake with frosting. Garnish with orange zest.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Baking
So yummy! I love tea infused breads, cakes and pies. I’d love to whip up a batch for a Labor Day picnic.
Thanks for commenting Michelle. I like these cupcakes. ~MDH