Barry’s Tea Cupcakes Recipe by Carmel Hall
This is my new favourite cupcake! It’s a fluffy vanilla cupcake with a twist, and it’s celebrating Irish produce, and I’m all about supporting and promoting local. These would be a perfect recipe for ‘high tea’ (just make them mini cupcakes, and they’d be so cute!), Mother’s Day, St. Patrick’s Day, or an awesome birthday gift for a tea-lover (which living here, it’s hard to find someone who doesn’t like tea!).
The frosting is only two ingredients and makes for a nice alternative to the usual buttercream or cream cheese frosting I make.
This makes about 10 cupcakes, depending on the size you want.
– 4 tea bags
– 1/2 cup of milk (whole or low-fat)
– 1/2 cup of butter
– 3/4 cup of sugar
– 2 eggs
– 1 1/2 cups of flour
– 1 teaspoon vanilla
– 1/2 cup of butter
– 1/2 cup of white chocolate (chips, chopped, whatever you have!)
Preheat oven to 175C. In a small saucepan, bring milk to a boil, then add the teabags and let seep for about 10 minutes or more. The longer, the better and stronger flavor. While you’re letting the tea seep, in a mixing bowl cream the butter and sugar until light and fluffy. Beat in the eggs the eggs ONE AT A TIME. Then add your vanilla, followed by the milk (minus the tea bags!). Add in the flour, bit by bit (as you do, be sure to scrape down the sides of the mixing bowl as you go!). Divide the batter into the paper cups, and bake for approximately 12 minutes or until golden brown. While cooling, make your frosting!
For the frosting, in a medium saucepan, melt the butter and white chocolate over a low to medium heat. Give a good stir, it will look like the butter and the chocolate are separating – that is okay! When melted and smooth, take off heat and bring to room temperature. Then stick the saucepan in the fridge until it solidifies (Have to play the waiting game, but so worth it!). Beat it until it it a stiff frosting, and then frost your cupcakes!
It’s fairly appropriate that with the name Carmel, I have a strong interest in food!
I grew up in San Francisco and spent my summers in Cork, two amazing food cities. I find myself currently living in West Cork and experimenting with recipes and taking of photos of food I have created, which is marrying my two passions– photography and food.
I started baking and cooking as a way to relieve stress in high school, and found out pretty quickly I enjoyed being in the kitchen. In April 2014, I attended Ballymaloe Cookery School. Since then, I have have been working in different kitchens across Ireland, London, and Italy, building on my education and building up my palette.
My Blog ‘Cooking With Carmel” is a reflection of my traveling and growing up in a family of seven kids. I hope I inspire you to get in the kitchen and get cookin!