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Ready, set, bake

We recently had a fan-tea-stic time partnering up with About Time Magazine and the amazing Kate Hackworthy who shared her favourite infusion tea-based recipes. It's time to Bring Tea to Life and Get baking.

Whole Rose Buds Tea and Pistachio Cupcakes

Ingredients

  • 115g unsalted butter
  • 15g whole rose buds
  • 50g unsalted pistachio kernels
  • 100g caster sugar
  • 2 eggs
  • 60ml milk
  • 1 teaspoon vanilla extract
  • 115g plain flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt

For the Vanilla Buttercream

  •  75g (1/3 cup) butter, softened
  •  150g (1⅛ cups) powdered icing sugar
  • ½ teaspoon vanilla extract
  • 1 tablespoon milk

To Decorate

  • Dried rose buds
  • Chopped pistachios

 

Method

1. Preheat the oven to 180°C. Line a muffin tin with the paper cases.

2. Melt the butter with the rose buds in a pan and allow to simmer gently for five minutes. Remove from the heat, stir and leave to steep for 10 minutes.

3. Over a bowl, strain the flowers out of the mixture with a fine mesh sieve, reserving as much infused butter as possible, and discard the flowers. Set aside.

4. Whizz the pistachio nuts in a food processor until finely ground, then set aside.

5. Beat the rose-infused butter with the sugar, then beat in the eggs, one at a time. Add the milk and vanilla, then beat again.

6. In a separate bowl, sift the flour, baking powder and salt together. Stir in the ground pistachios, then add to the wet ingredients and gently combine.

7. Spoon the mixture into the paper cases to fill ¾ full, then bake for 15 minutes or until an inserted skewer comes out clean. Allow to cool in the tray for a few minutes then transfer to a wire rack to cool completely.

For the Vanilla Buttercream

1. Beat the butter, icing sugar and vanilla together until smooth and fluffy. Add milk if necessary to make it a frosting consistency.

2. Keep in the fridge until ready to ice the cupcakes, then top the cupcakes as desired and sprinkle with the rose buds and chopped pistachios.

Whole Chamomile Flowers Cake
with Salted Honey Buttercream

Ingredients

  • 3 tablespoons whole chamomile flowers (plus extra to decorate)
  • 215g unsalted butter
  • 100ml whole milk
  • 175g granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 200g plain flour
  • 2 tablespoons baking powder
  • 1/2 teaspoon sea salt

For the Salted Honey Buttercream

  • 60g salted butter, softened
  • 2 tablespoons honey
  • 2 tablespoons whole milk
  • 250g powdered icing sugar
  • ¼ teaspoon sea salt

Method

1. Preheat the oven to 180°C. Grease and line a 9” round cake pan.

2. Heat the butter, milk and chamomile flowers in a pan and allow to gently simmer for three minutes and remove from the heat, stir and leave to steep for 10 minutes.

3. Over a bowl, strain the flowers out of the mixture with a fine mesh sieve, reserving as much infused butter as possible, and discard the flowers. Set aside.

4. Beat the infused butter and sugar together for a few minutes. Add the eggs, one at a time, and beat in well. Add the vanilla and beat again.

5. In a separate bowl, whisk together the flour, baking powder and salt, then add to the wet mixture and gently combine.

6. Pour the batter into the prepared pan and smooth to the edges. Bake for 30-35 minutes or until an inserted skewer comes out clean.

7. Allow the cake to cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely.

For the Salted Honey Buttercream

1. Beat the butter until smooth. Add the honey and beat well. Add the powdered icing sugar and milk, then beat until smooth. Stir in the salt then ice the cooled cake as desired.

MintTeaChocMousse2.jpg

Peppermint Tea
Chocolate Mousse

Ingredients

  • 50ml boiling water
  • 2 teaspoons peppermint leaf
  • 200g dark chocolate, chopped
  • 4 eggs

Method

1. Steep the peppermint tea leaves in the boiling water for 5 minutes, making a strongly-brewed tea. Strain out the tea leaves, reserving the water.

2. Add 2 teaspoons of the tea water, along with the chocolate, to a heatproof bowl set over a pan of simmering water. Melt the chocolate with the tea, stirring occasionally, then remove the bowl from the pan and leave the mixture to cool slightly.

3. Separate the egg yolks from the whites and beat the yolks into the melted chocolate.

4. In another bowl, with an electric mixer or a stand mixer, beat the whites until stiff. Add a large spoonful of whites to the chocolate and gently fold in, then add the rest of the egg whites and gently fold until just combined.

5. Spoon the mousse into 4 individual small serving dishes and chill in the fridge overnight.


About Kate
Kate Hackworthy is a freelance food writer, magazine columnist and blogger. She is unashamedly obsessed with vegetables, whether they're in her breakfast, dinner or desserts. Stunning photography and delicious recipes.

Visit Kate's blog for more great recipes.


About About Time magazine
Everything it's #AboutTime you tried in London & beyond. Because your time is precious. The team offers a wonderful guide of everything about fashion, beauty, food and more. From top lists to recipes, be ready to learn it all.

Visit About Time magazine website for more great tips and tricks.
 

Send us your cake creations to hello@wearetea.com or tweet us at @WeAreTea.

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