Alice in Wonderland Unbirthday Cake Tea-Infused Cupcakes
Try this Alice in Wonderland Unbirthday Cake Tea-Infused cupcakes recipe, or contribute your own.
Try this Alice in Wonderland Unbirthday Cake Tea-Infused cupcakes recipe, or contribute your own.
- Carbohydrate 297.062860227185 g
- Cholesterol 451.1 mg
- Fat 167.69259 g
- Fiber 0.160000002384186 g
- Protein 15.06755 g
- Saturated Fat 105.93272 g
- Serving Size 1 1 recipe (858g)
- Sodium 1567.23 mg
- Sugar 296.902860224801 g
- Trans Fat 11.760127 g
- Calories 2695 calories
Step-by-step
- On the stove over medium heat, either in a saucepan or frying pan, take your butter and melt to liquid.
- Add in your loose leaf Earl Grey tea, give it a really good stir, and let it cook for five minutes.
- Turn off the heat and let it sit for another five minutes.
- Strain the butter, and press the tea to get any excess butter out.
- In a mixer add in the butter, sugar and vanilla and give it a good mix.
- Add in the eggs, flour, and the milk.
- Preheat your oven 180°C.
- Spray your cupcake pan to keep the mixture from sticking.
- Scoop the mixture into the cupcake pan and place in the oven to bake for 10 to 15 minutes until golden brown, and when the skewer comes out from the middle clean.
- Set aside to cool.
- Take the frosting and cover the cupcakes for a smooth surface.
- Let that cool in the fridge.
- Roll out your pink fondant and cut into circles.
- Drape over your cupcakes, and gently pull down and press the pink fondant until it's smooth and covers the cupcake.
- You will have access at the bottom, so cut this off and set it aside.
- Continue for all the cupcakes, then take your frosting, and with a tiny piping tip, pipe the frosting around the edge of the top, and around the sides. I use small blue sprinkles where the icing meets each other.
- Roll your yellow fondant into candle shapes, one for each cupcakes.
- If you are wanting these to be lit, snip off the top centimeter of a birthday candle, press into the middle of your fondant candles.
- Press on top of your cupcake, and you're ready to serve your unbirthday cake cupcakes.
Straining the Earl Grey tea from the melted butter requires precision; steep the loose leaves in the warm fat for exactly five minutes before pressing out the liquid to maximize bergamot extraction without scorching the milk solids. Small kitchen spaces demand smart management when handling rolled fondant, which dries out rapidly under standard ambient conditions. Second-day transformation of decorated cakes relies entirely on proper sealing to prevent the sugar layer from weeping.
- Store frosted and fondant-covered cupcakes in an airtight plastic container at room temperature for up to 48 hours, keeping them away from direct refrigerator humidity that dissolves the sugar coating.
- Roll pink fondant to a uniform thickness of roughly three millimeters to ensure it drapes smoothly over the cake dome without tearing.
- Use a standard metal skewer inserted into the thickest part of the crumb to test internal doneness at the 12-minute mark.
Fondant-topped pastries retain structural integrity longer when assembled the morning of serving. Leftovers stored past two days should have the decorative elements removed before consuming the infused crumb.
