But it is pretty much summer now, and that means iced tea is in order. While I enjoy my iced tea simply and unadorned, an Arnold Palmer is quite a refreshing twist, and a great excuse to use up some lemons I've been neglecting.
I didn't stray far from a traditional vanilla cupcake recipe, and probably could have used a higher concentration of tea to balance out the lemon (maybe seep 2 or 3 if you want the tea flavor to pop), but I think otherwise they came out quite tasty.
Black Tea Cupcake with Lemon Zest
1/3 c + 1 tsb milk
1 bag black tea
6 tbs butter, room temperature
1/2 c sugar
1/4 c brown sugar
1 c flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp lemon zest
Preheat oven to 350˚.
Line cupcake tin with 10-12 liners.
In small saucepan or microwave safe dish, heat milk to just boiling and seep tea bag until cooled.
Whisk together dry ingredients & zest in a small bowl.
With electric mixer, beat butter and sugars together until creamy. Scrape down sides of bowl and then add eggs, one at a time until incorporated.
Beginning and ending with flour mixture, alternate gradually incorporating milk and flour. Do not over mix.
Fill cupcake liners, then bake for 20 minutes. Cool completely.
1 stick butter, room temperature
1-1/2 c powdered sugar
1 tbs lemon zest
1-2 tbs lemon juice
Beat butter until creamy. Gradually add in powdered sugar until crumbly. Add in zest and juice until frosting is light and fluffy.
Pipe frosting onto cooled cupcakes. I garnished a few with lemon slices, but candied lemon would probably stay better. Or none at all. I just thought they were pretty.