TEA CUP CAKE RECIPES
GREEN TEA CUPCAKES RECIPE | MARTHA STEWART
These cupcakes are adapted from a recipe by ChikaLicious Dessert Bar in New York City. Martha made this recipe on episode 508 of Martha Bakes.
Provided by Martha Stewart
Categories Cupcake Recipes
Yield Makes 12 cupcakes
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with paper liners. In a small bowl, sift together flour, salt, baking soda, baking powder, and matcha.
- In an electric mixer fitted with paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add egg and mix on medium until combined, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture and then milk, mixing until just combined.
- Divide batter evenly among lined cups, filling each about halfway. Bake, rotating halfway through, until cupcakes spring back to touch and a cake tester inserted in centers comes out clean, about 16 minutes. Let cool in tin 5 minutes, then transfer cupcakes to a wire rack to cool completely.
- Fill a pastry bag fitted with a small round tip (Ateco #801) with green tea ganache. Pipe about 1 tablespoon ganache into center of each cupcake. (Reserve leftover ganache to decorate cupcakes.) Fill another pastry bag fitted with a large plain-round tip (Ateco #809) with green tea buttercream. Pipe a dollop of buttercream onto top of each cupcake. Sift a small amount of matcha onto half of each cake. Pipe a squiggle on each cupcake using reserved ganache. Store cupcakes overnight in an airtight container at room temperature or refrigerated for up to 3 days. Bring to room temperature before serving.
GRANDMA'S OLD FASHIONED TEA CAKES RECIPE | ALLRECIPES
A soft teacake that is best when one to two days old. You can change flavors by substituting almond or lemon extract for the vanilla. Add a few drop of food coloring to dress up the dough for special occasions.
Provided by RGA
Categories Desserts Cookies Sugar Cookie Recipes
Total Time 53 minutes
Prep Time 45 minutes
Cook Time 8 minutes
Yield 2 dozen
Number Of Ingredients 8
Steps:
- In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture. Knead dough for a few turnns on a floured board until smooth. Cover and refrigerate until firm.
- Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 187.8 calories, CarbohydrateContent 26.6 g, CholesterolContent 35.8 mg, FatContent 8.3 g, FiberContent 0.4 g, ProteinContent 2.2 g, SaturatedFatContent 5 g, SodiumContent 135.3 mg, SugarContent 14.7 g
More about "tea cup cake recipes"
TEA CAKES RECIPE | ALLRECIPES
My husband's great-grandmother's tea cake recipe.
From allrecipes.com
Reviews 4.2
Total Time 15 minutes
Category Desserts, Cookies, Drop Cookie Recipes
Calories 173.7 calories per serving
From allrecipes.com
Reviews 4.2
Total Time 15 minutes
Category Desserts, Cookies, Drop Cookie Recipes
Calories 173.7 calories per serving
- Bake in preheated oven until lightly browned, 5 to 10 minutes.
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TEA CAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME
I've baked many batches of different cookies through the years, but family and friends tell me these are the best. The simple buttery flavor appeals to all.
From tasteofhome.com
Reviews 5
Total Time 20 minutes
Category Desserts
Calories 74 calories per serving
From tasteofhome.com
Reviews 5
Total Time 20 minutes
Category Desserts
Calories 74 calories per serving
- Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture (the dough will be soft). , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until the edges are golden brown, 7-8 minutes. Remove to wire racks to cool.
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TEA CAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME
I've baked many batches of different cookies through the years, but family and friends tell me these are the best. The simple buttery flavor appeals to all.
From tasteofhome.com
Reviews 5
Total Time 20 minutes
Category Desserts
Calories 74 calories per serving
From tasteofhome.com
Reviews 5
Total Time 20 minutes
Category Desserts
Calories 74 calories per serving
- Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture (the dough will be soft). , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until the edges are golden brown, 7-8 minutes. Remove to wire racks to cool.
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OLD FASHIONED TEA CAKE RECIPE | SOUTHERN LIVING
Fluffy, buttery, and shockingly tender, old fashioned tea cakes are more akin to a crossover between a biscuit and a cookie than they are to a cake. Like many of our oldest recipes, tea cakes were created out of scarcity—both in ingredients and time. Rather than the time consuming yeasted breads made for holidays or the intricate (and expensive) pastries made for celebrations like weddings and birthdays, tea cakes were more of an everyday treat to be enjoyed with a cup of tea. But seventy years ago, treats regularly baked to stock the cupboard for a surprise visit had to be made without requiring a great deal of time and without depleting the pantry of its resources. The tea cake took very little time to make and called for ingredients already laying around the kitchens of our great grandparents.While they may look like cookies, they certainly don't taste like them. Tea cakes contain much less sugar than a conventional cookie, and the main liquid ingredient is buttermilk, giving a slightly savory edge to an already mildly sweet pastry. At their most basic, tea cakes are simply flour and sugar combined with butter and buttermilk. Flavors like vanilla, cinnamon, or lemon are regularly used to add a touch of flair to the otherwise simple cakes. Our recipe calls for the zest of one lemon, adding just the right hint of citrus to the buttery tea cake.
From southernliving.com
Total Time 1 hours 35 minutes
From southernliving.com
Total Time 1 hours 35 minutes
- Bake until tea cakes have puffed slightly and barely take on color, 12-14 minutes. Allow to cool slightly before removing from baking sheet.
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MINI VANILLA TEA CAKES RECIPE - FOOD.COM
This was the recipe included with my Williams-Sonoma mini tea cake pan. I haven't tried it yet, but wanted to post it on Zaar because I will inevitably lose the hard copy before I have a chance to make these :-)
The recipe seems quite involved but the result looks beautiful and impressive!
From food.com
Total Time 40 minutes
Calories 325.4 per serving
From food.com
Total Time 40 minutes
Calories 325.4 per serving
- Almond - Make the cake batter as directed above, adding 3/4 teaspoons almond extract along with the vanilla. For the glaze, substitute 1/2 teaspoons almond extract for the vanilla.
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CUP OF TEA CAKE - CAKE RECIPES - GOOD HOUSEKEEPING
A fabulous chocolate cake for a special occasion, especially good for a big tea fan! For more chocolate cake recipes visit Goodhousekeeping.co.uk
From goodhousekeeping.com
Total Time 2 hours 20 minutes
Category ??, dessert
From goodhousekeeping.com
Total Time 2 hours 20 minutes
Category ??, dessert
Preheat oven to 180°C (160°C fan) mark 4. Grease and line base and sides of two 20.5cm (8in) round loose-bottomed cake tins (at least 4cm/1½in deep) with baking parchment. Make cake: in a large bowl, beat butter and sugar with a handheld electric whisk until the mixture is light and fluffy. Gradually beat in eggs and vanilla.
Sift flour, soda and cocoa into a separate bowl. Fold yogurt into egg mixture, followed by half the flour mixture. Gradually fold in the hot co ffee followed by remaining flour mixture, until smooth. Divide between prepared tins.
Bake for 45-50min until springy to touch and a skewer inserted into centre comes out clean. Cool in tins for 30min, then remove from tin and cool completely on wire rack.
Make buttercream: in a large bowl, beat butter and icing sugar with a handheld electric whisk until light and fluffy. Beat in cooled melted chocolate and 1tbsp milk. Set aside 300g (11oz) buttercream for top of cake.
Place one cake on a board and spread with some of remaining buttercream. Top with other cake; press down lightly. Carve sandwiched cake into a cup shape, keeping top layer as wide as possible. Carefully turn cake on to a clean baking sheet (wide end down).
On a surface lightly dusted with icing sugar, roll out blue fondant into a circle with diameter the length of the measured string. Loosely roll fondant on to your rolling pin, then drape over cake, pressing fondant gently on to cake. Neatly trim all overhang to 2cm (¾in) – this will become the rim of the cup. Wrap fondant trimmings in clingfilm.
Place the plate upside down on top of cake, and with help of baking sheet underneath, invert cake on to plate. Remove baking sheet, then fold up excess icing to form rim of cup. Beat remaining 1-2tbsp milk into reserved buttercream to get a looser consistency; spread it over top of cake, swirling to look like tea.
Lightly dust work surface with icing sugar and roll out white fondant. Stamp out circles to decorate your cup, painting with edible paints (see GH Tips) if you like. Use a little water to stick circles to sides of cup. Allow to dry.
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Mar 24, 2021 · Allow to steep for about 20 minutes. Preheat oven to 350 and place 12 cupcake papers in a cupcake tin. Remove tea bags from warm milk. Stir together milk, sour cream and vanilla. In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder and salt until lump free.
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From cookingwithcarlee.com
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Sep 30, 2018 - Sweet, black, Earl grey, chai, chamomile, etc. You can have your tea and eat it, too. . See more ideas about tea cup cake, cupcake cakes, desserts.
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PAULA DEEN'S PEACH TEA CUPCAKE RECIPE
For the Cupcakes: Preheat oven to 350º. In a small bowl, mix sugar and lemon zest. Allow to sit for at least thirty minutes. In a large bowl, cream tea-infused butter and lemon sugar. Beat in eggs, one at a time. Beat in ginger. Beat in flour, one cup at a time, alternating with milk. Fold in peaches.
From pauladeen.com
From pauladeen.com
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MILK TEA CUPCAKES | FORKTOBELLY
Apr 29, 2015 · 1/2 + 1/3 cup powdered sugar, sifted. 1 tsp vanilla extract. 1. Preheat oven to 175C/350F. 2. Grind the tea leaves using a spice grinder or pestle and mortar till it looks similar to coffee grounds. Add it with the milk into a small saucepan. Over medium-high heat, bring the milk and tea mixture to a simmer.
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TEACUP CUPCAKES RECIPE MICROWAVE – MICROWAVE RECIPES
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A SELECTION OF CUPCAKES FOR AFTERNOON TEA - ELIZABETH'S ...
Sep 30, 2016 · Instructions. Preheat your oven to 200 C and line a 12 hole muffin tin with paper cupcake cases. Weigh your mixing bowl and keep a note of the number. Cream together the butter and sugar until light and fluffy. Add the egg and vanilla and beat well. Sift in the flour, add the milk and beat until well combined.
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From elizabethskitchendiary.co.uk
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50 CUPCAKE RECIPES | RECIPES, DINNERS AND EASY MEAL IDEAS ...
Make Spice Cupcakes, using the tea butter instead of regular butter. For the glaze: Bring 1/2 cup water and 1 tablespoon dried lavender to a boil; strain. Whisk 2 to 3 tablespoons into 2 cups ...
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From foodnetwork.com
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SWEET TEA CUPCAKES - COOKING WITH CARLEE
Mar 24, 2021 · Allow to steep for about 20 minutes. Preheat oven to 350 and place 12 cupcake papers in a cupcake tin. Remove tea bags from warm milk. Stir together milk, sour cream and vanilla. In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder and salt until lump free.
From cookingwithcarlee.com
From cookingwithcarlee.com
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10 BEST ENGLISH TEA CAKES RECIPES | YUMMLY
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