Milk Tea Cupcakes with Vanilla-Rose Frosting

My imagination actually worked today, these were amazing!! I took an old "silver white cake" recipe, and simmered jasmine tea leaves in the milk for it! Thanks Lori for putting it all together and taking amazing photos!
Blend 30 seconds on low speed, scraping down the bowl, then beat on high for 2 minutes.
2.25 C cake flour
1.25 - 1.5 C sugar
3.5 tea baking powder
1 tea salt
1/2 C shortening
1 C milk, simmered in 1-2 TB black tea (darjeeling, black, jasmine)
1 tea or more vanilla

Add and beat 2 minutes at high speed:
4 egg whites

Pour into a cupcake pan with liners and bake in 350 F degree oven for 20 minutes (cupcakes), or 30-40 minutes for in a big pan.

Beat in standing mixer until loose:
8 oz cream cheese or neufatel (sp?)
Then add & beat until all the clumps are gone:
5 TB butter, partly melted
1 TB milk
1/4 tea vanilla extract
3/4 tea rose water

Add and stir until proper consistency for spreading:
1 C powdered sugar (or more, but I don't like it too sweet)

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