Welcome to our blog....here we will share all our afternoon tea adventures with you...the good, the bad and the wonderful!

Sunday, 17 January 2016

Baking with Typhoo Tea...part 1!

Hello there,

Welcome back to Tea With Me and Friends - I hope you are well today!

Typhoo Tea are currently celebrating the uniqueness of the great British cuppa by encouraging us all to share our #TyphooMoments. They know that we all enjoy our tea slightly differently.....for example in my household I rarely add milk and never sugar whereas Joe enjoys his cuppa sweet and milky!

As you probably already know I also love a piece of cake with my cuppa - there is nothing better in my humble opinion! So when Typhoo asked me to celebrate my passion of tea and cake by creating a cake recipe or two featuring tea I thought that was a fab idea!

In this post I will share my first recipe - something quite simple, but rather tasty! I decided to take the humble cupcake and add a good splosh of tea!

Typhoo Tea Cupcakes

As you can see for this recipe I used the Typhoo Gold blend - which is a rich, full-bodied tea.

To make 12 of these scrummy cakes you will need:

200ml boiling water
2 teabags
85 grams dried fruit
115 grams butter
115 grams brown sugar
2 eggs
115 grams self raising flour
1 teaspoon baking powder

To start with make up a nice strong brew using the boiling water and teabags. I left the teabags in the water for quite a while, producing a dark liquor. I then removed the bags and added the fruit and left this sitting until the tea went cold. 

This is really important - do not be tempted (like me) to try and use the tea when it's still hot....this will ruin your cupcakes (a tough lesson when you want to eat cake!!).

Baking with Typhoo Tea

Next you need to make a normal cupcake batter - creaming the butter and sugar together first before beating the eggs in. Next fold the flour into the mixture and add the baking powder, making sure everything is combined well. 

Finally mix in the tea and all the fruit - this will leave you with quite a sloppy cake batter. Transfer the batter into twelve cupcake cases, filling three quarters of the way up the cases.

You then need to bake the cupcakes in a pre-heated oven (180 degrees) for 18 minutes.....and then I recommend letting them cool a little before devouring them!

Typhoo Tea cupcakes - Tea With Me and Friends

I didn't ice the finished cakes as I decided they didn't need any additional topping. Although a light lemon icing would probably be quite nice if you did want to ice the cakes to make them look a bit prettier.

The flavour at first is quite subtle, but develops into a lovely tea taste.....just like drinking a cup of tea! You also get a lovely burst of sweetness when you bite into a piece of the fruit.

Baking with Typhoo Tea - Tea Cupcakes

This is a really simple twist on a basic cupcake recipe, that anyone who enjoys a cup of tea will love. I'm now heading back into the kitchen with more Typhoo tea to try out another recipe - pop back soon to see what I come up with!

The tea used in this post was kindly donated by Typhoo Tea.

Thank you for popping by today,

1 comment:

Shortbread and Ginger said...

I remember my Granny used to make a tea loaf. Wonder if I've still got the recipe somewhere!