Get ready to transform your ordinary baking routine into an extraordinary culinary adventure! These Irish Breakfast Tea Cupcakes with Lavender Frosting are not just a dessert—they're a sensory experience that will transport your taste buds straight to the misty hills of Ireland. Imagine a delicate, tea-infused cupcake topped with a dreamy lavender frosting that's so irresistible, you'll want to make them again and again. Whether you're a tea enthusiast, a baking novice, or a seasoned pastry chef, this recipe promises to elevate your dessert game and impress everyone who takes a bite.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Irish
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup brewed Irish breakfast tea
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup powdered sugar
- 1/4 cup lavender syrup
- 1/2 cup unsalted butter, softened (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Line a standard cupcake tin with paper liners to prepare for baking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs to the butter and sugar mixture, one at a time, mixing well after each addition until fully incorporated.
- Pour in the brewed Irish breakfast tea and mix until combined. The mixture may look a little curdled, but that’s okay.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a few lumps are fine.
- Evenly distribute the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and allow to cool in the pan for 5 minutes before transferring the cupcakes to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the lavender frosting. In a large bowl, beat the softened unsalted butter with an electric mixer until creamy.
- Gradually add the powdered sugar, mixing on low speed until combined, then increase to medium speed until fluffy.
- Pour in the lavender syrup and mix until the frosting is smooth and well combined. If the frosting is too thick, add a teaspoon of milk to reach your desired consistency.
- Once the cupcakes are completely cooled, use a piping bag or a knife to frost each cupcake generously with the lavender frosting.
- For an extra touch, you can garnish the frosted cupcakes with a sprinkle of dried lavender flowers or a small edible flower on top.
- Serve your Irish Breakfast Tea Cupcakes with Lavender Frosting and enjoy with a cup of tea!
Tips
- Use freshly brewed, high-quality Irish breakfast tea for the most robust flavor.
- Make sure your butter is truly softened but not melted for the perfect cupcake texture.
- Don't overmix the batter—this can lead to tough, dense cupcakes.
- Let the cupcakes cool completely before frosting to prevent the lavender frosting from melting.
- For an extra flavor boost, steep the tea a bit longer to intensify the tea notes.
- If lavender syrup is hard to find, you can make your own by simmering lavender buds in simple syrup.
- Use a piping bag for a professional-looking frosting finish.
- Store cupcakes in an airtight container to maintain moisture and freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 3g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 75mg
