Sunday, May 30, 2010

Jasmine Raspberry Cupcakes with Honey Frosting

I made these cupcakes for my friend Julia's Birthday party last night: (I got the idea from The Cupcake Project)

Jasmine Rasberry Cupcakes with Honey Frosting

2 cups sugar
1 cup butter, softened
3 large eggs
1 tsp vanilla extract
3 cups cake flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup milk
5 jasmine teabags
2 tbsp raspberry vinegar

Preheat oven to 350.

Beat sugar and butter at medium speed with a heavy-duty electric stand mixer until creamy and fluffy, about 5 minutes.

Add eggs, 1 at a time, beating until yellow disappears after each addition. Beat in vanilla.

In a saucepan scald milk and steep teabags in milk. The longer you steep the better. I did 15 minutes, but it could have been longer

Whisk together flour, baking powder and salt in a small bowl; add to sugar mixture alternately with milk and vinegar, beginning and ending with flour mixture. Beat a medium-low speed just until blended after each addition. (batter will be thick)

Honey Frosting
cream 2 sticks butter at 2/3 c honey. Add 4-5 cups powdered sugar. Add 1-2 tbsp milk depending on consistency you desire.

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