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.
Infusing Butter with Tea
Extracting flavor from loose leaf tea requires direct heat rather than simple steeping because water-soluble aromatics behave differently in a lipid medium. Melt the butter in a pan over medium heat, stir in the tea leaves, and let the mixture gently cook for five minutes to force the botanical oils out of the leaves and into the dairy fat. Allowing the hot butter to sit off the heat for an additional five minutes deepens the extraction without burning the milk solids. Strain the liquid thoroughly through a fine-mesh sieve, pressing firmly on the spent leaves with the back of a spoon to reclaim every drop of fat before mixing it with sugar and vanilla.
Baking and Cooling Dynamics
Self-raising flour contains pre-blended leavening agents that react immediately upon contact with liquid and heat, meaning batter sitting too long on the counter will lose its lift before hitting the 180°C oven. Portion the whipped batter into greased cupcake tins promptly and bake for 10 to 15 minutes, watching for a golden exterior and a wooden skewer that emerges completely free of wet crumbs. Thermal shock ruins delicate baked goods, so transfer the pans to a wire rack and allow the cakes to cool down to room temperature entirely before applying any frosting or fondant layers.
Fondant Draping and Decorating
Rolling fondant requires a light dusting of cornstarch to prevent tearing, and the sheet must be rolled thin enough to drape without adding excessive sweetness. Cover the cooled, frosted cupcakes by gently smoothing the pink fondant downward from the crown to eliminate air pockets, then trim the excess base cleanly with a sharp paring knife. Pair these visually striking baked items alongside a steaming pot of freshly brewed black coffee to balance the intense sugar content of the fondant and buttercream decorations.
