Orange Pekoe Cupcakes with Apple Cinnamon Buttercream

Who doesn't love tea? It's a hot, caffeinated and delicious. Ok ok, I guess it can be decaf as well, but rarely do I choose that option. My favorite tea is probably Earl Grey. You wouldn't know that from visiting where my house, where I seem to be mysteriously void of such tea *straight face*.

Last week I came across a recipe called Black Tea Cake With Honey Buttercream that immediately stole my heart. Tea in cake? Brilliant! Before reading the recipe, I assumed she used brewed tea in the recipe, but I was wrong. To make this cake, you actually expel the tea from the tea bags. I thought it might result in a bitter and grainy cupcake, but again I was wrong. I baked a batch last night with some modifications and was gobsmacked. They are amazing; super moist and the frosting, well, lets just say I had to stop myself from eating it by the spoonful. I ate three before dinner.

I can't wait to make another round of these, using earl gray tea and perhaps a honey vanilla frosting. drool. First the pictures, then the recipe...

   

Orange Pekoe Cupcakes with Apple Cinnamon Buttercream (adapted from Pastry Affair)
Yields 9-inch cake, 18 regular cupcakes, or 24 mini cupcakes

For the Orange Pekoe Cupcake:
1 cup skim milk
The contents of 4 tea bags
1/4 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1/4 cup melted coconut butter (or vegetable oil)
2 teaspoon vanilla extract
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

• Preheat oven to 350 degrees F. Line your cupcake tins and set aside.
• Warm the milk until near boiling on the stove or in the microwave (keep an eye on it, it's really easy to scorch the milk). Cut open the tea bags and add the tea directly into the milk. Allow to cool.
• In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the coconut oil and vanilla extract. Gradually add in the flour, baking powder, baking soda, and salt. Stir in the tea brewed milk, mixing until batter is uniform and smooth.
• Spoon batter into mini cupcake liners and bake for 11-12 minutes (for a full cake bake for 30-40 minutes  or 18-22 minutes for regular cupcakes). Remove from the oven and allow to cool before frosting or serving.

For the Apple Cinnamon Buttercream:
1/2 cup butter, room temperature
3 tablespoons apple cinnamon butter
2 cups icing sugar
1 teaspoon vanilla

• In a large mixing bowl, beat the butter and apple cinnamon butter until smooth. Add the powdered sugar and continue mixing until the frosting comes together. 
• If the frosting is too runny, add more powdered sugar until it reaches the right consistency. Likewise, if the frosting is too stiff, add more honey (or a splash of milk) to thin it out. If the frosting is too sweet, add a pinch more salt until the desired sweetness is achieved.
• Spread or pipe the honey buttercream onto the cooled cake and serve.