He eats like a pregnant woman. That’s all I can say. I can hardly keep up with what he is and is not eating from week to week, let alone the crazy combinations of things he asks for sometimes (my favorite thus far: french fries, pumpkin pie and mint tea). But I love him nonetheless, so quite often I find myself looking forward to the mystery and adventure that encapsulates my fiance’s eating habits.
Last night was lemon, coconut and green tea cupcakes made with Teavana’s Jasmine Dragon Phoenix Pearls. This tea is one of his favorites, and we’ve baked with it before– we love the light, floral aroma it gives an otherwise basic vanilla cupcake. But this time we added a little sweetened coconut and some lemon to complement the Jasmine a bit more. Topped with lemon buttercream and toasted sweetened coconut, it was the perfect end to a busy day.
Jasmine Tea Cupcakes with Whipped Lemon Jasmine Buttercream (makes 12)
Ingredients:
Cupcakes:
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1 cup granulated sugar
- 3/4 cup butter (Note: you only need 1/2 cup for the recipe, but you’ll undoubtedly lose some when steeping the tea; so, instead of overexerting yourself trying to squeeze out every last drop, just start with a little extra. Trust me… I learned the hard way!)
- 1.5 oz. Jasmine Dragon Phoenix Pearls from Teavana
- 2 large eggs, at room temperature
- 1/2 cup milk, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup sweetened shredded coconut flakes, toasted (for garnish, if desired)
Frosting:
- 1 cup butter, at room temperature (including any left over from the tea infusion)
- 1 teaspoon pure vanilla extract
- 2 cups powdered sugar
- 2-3 tablespoons whipping cream (plus more, as needed)
- Zest of 1 lemon
Directions:
Whisk together the dry ingredients and set aside.
Melt butter over medium-low heat until just liquid. Turn off heat and stir in tea leaves. Allow tea to steep in butter for 5-10 minutes, until Jasmine Pearls have opened up and the butter has a greenish tint and has cooled slightly. Then, strain the butter over a measuring cup, reserving 1/2 cup for the batter (you can use any excess in the frosting!). Cover the measuring cup with plastic wrap and place it in the fridge until the butter solidifies, but is still soft (about 30 minutes or so).
In the bowl of a stand mixer, cream the solidified infused butter together with the sugar on medium speed for 2-3 minutes. Then, add eggs, one at a time, vanilla and milk, allowing each ingredient to be fully incorporated before adding the next. Slowly add dry ingredients, about 1/3 at a time. Mix until just combined, being careful not to over-mix (or you’ll have dense cupcakes).
Distribute batter amongst the prepared muffin cups and bake for 15-17 minutes, or until cupcakes spring back when pressed gently. Remove the cupcakes to a wire rack to cool while you make the frosting.
Bring back the stand mixer bowl! Fit your mixer with the whisk attachment and whip the butter on medium-high speed until pale yellow and creamy. Reduce mixer speed to low and add in lemon zest, vanilla, whipping cream and powdered sugar, 1/2 cup at a time, until it’s incorporated (don’t forget to slow down the mixer… or you’ll have a mushroom cloud of powdered sugar everywhere… not that I would know…). When everything has been incorporated, increase the mixer speed to medium and whip for about 2-3 minutes until the buttercream has increased in volume and is light and fluffy.
If using, put the coconut flakes in a medium skillet over medium-low heat to toast until golden brown, about 3-4 minutes.
When your cupcakes have cooled, swirl on your buttercream, top with a pinch of toasted coconut and enjoy!
Julie says
August 15, 2013 at 1:57 pmKendall, we love your cupcakes, it’s really good!!! Thanks and congratulations to you and Tony!!!
I would love to order cupcakes for my niece birthday, I already mentioned it to Tony, i’ll email you soon…julie
onemoorebite says
August 16, 2013 at 2:43 pmThanks Julie! Glad you liked them 🙂 I typically bake more than any of us can or should eat, so I’m sure he’ll be bringing more to work soon. 😉 Definitely let me know about your niece’s birthday!