Teasia Earl Grey Lavender Cupcakes Recipe – for Mother’s Day

It’s Mother’s Day this weekend and you have no idea what to make mom! We have a quick and beautiful dessert that we are sure mom will love.  These luxurious cupcakes are beautiful and taste exquisite too.

For super moist cupcakes, here are the instructions.

INGREDIENTS

Cupcake

1/2 cup whole milk (2% or soy milk works too)
1 Teasia Earl Grey K-Cups, brewed
2 tbsp dried lavender (you can easily order these online)
3 cups all-purpose flour
1 ½ tsp baking powder
½ tsp salt
¾ cup unsalted butter (1.5 sticks)
2 cups granulated sugar (cut it to 1 cup if you don’t want your cupcakes to be extremely sweet)
6 large eggs, room temperature
1 tbsp vanilla extract

Frosting

½ cup water
1 Teasia Earl Grey K-Cup, brewed
1 tbsp dried lavender
3 cups granulated sugar
8 egg whites, room temperature
½ tsp cream of tartar
2.25 cups unsalted butter (4.5 sticks)

INSTRUCTIONS

Cupcakes

1. Brew Teasia Earl Grey k-cup and add dried lavender. Warm up milk and add to mixture and cover so that lavender starts infusing for 12-15 minutes, until the milk tea mixture is a caramel color and very fragrant. Pour the milk tea mixture through a wire strainer into a measuring cup, to remove lavender. You should have 1 cup of mixture. Discard extra.
2. Preheat the oven to 350 F, and line cupcake tins with paper liners. Whisk together the flour, baking powder, and salt, and set aside.
3. Combine the butter and granulated sugar in the bowl of a large using a hand mixer or stand mixer. Beat them on medium-high speed for about 5 minutes, until very light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla and mix well.
4. With the mixer on low speed, add a third of the flour mixture, and once it is incorporated, add half of the milk tea mixture. When that’s mixed in, add half of the remaining flour, then add the rest of the milk tea, and finish by adding the last of the flour. Clean the sides of your bowl with a rubber spatula to get everything incorporated.
5. Scoop the batter into the prepared cupcake tins, filling them about 3/4 full. Bake for 20-25 minutes, rotating halfway through, until the tops are golden brown and is clean when you pierce with a toothpick.
6. PRO TIP: Cool completely on a wire rack before frosting them.

TO MAKE THE FROSTING:

1. Brew Teasia Earl Grey k-cup and add dried lavender. Warm up milk and add to mixture and cover so that lavender starts infusing for 15 minutes, until the milk tea mixture is a caramel color and very fragrant. Pour the milk tea mixture through a wire strainer into a measuring cup, to remove lavender.
2. Add the granulated sugar to the milk tea and stir. Place the pan over medium-high heat and stir until the sugar dissolves. Insert a candy thermometer and cook until it reaches 245 F. Note: Keep an eye out for the sugar syrup to reach the temperature as you don’t want it to burn.
3. Place the room temperature egg whites in a bowl and use hand mixer or stand mixer to whisk. On medium speed beat egg whites until the whites look foamy. Stop the mixer briefly and add the cream of tartar. Turn the mixer back on and begin to whip on medium-high speed until the whites are stiff but not crumbly. You can turn the mixer off if the egg whites are finished before the syrup is ready.
4. When the whites are stiff and the sugar syrup has reached 245 degrees, turn the mixer back on to medium-high and pour the syrup into a cup. Slowly and carefully incorporate the hot sugar syrup down the sides of the bowl into the egg whites while the mixer is running. The whites will rise in volume.
5. Once the syrup has been added you will get a shiny and voluminous whipped frosting. Make sure to keep the mixer at low-medium speed and keep whipping until the bowl goes to room temperature, which could take 10 to 20 minutes.
6. Cool egg mixture and start adding butter. I recommend adding it slice by slice so that everything is evenly incorporated. If your mixture looks soupy or broken, continue to whip the frosting until it comes back together. Eventually you will have a smooth, satiny frosting. Add the vanilla and salt, and mix until it’s well incorporated.
7. Now it’s time to decorate & enjoy!

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Refreshing Teasia Honeybush Tea Popsicles Recipe (With or Without Fruit)

Summer is right around the corner and those sunny days are here to stay (for a while, at least). We are sharing one of our favorite recipes because who doesn’t love popsicles? This recipe is great for the kids and its also caffeine free.

Prep: 20 mins | Cook: 4 hrs | Total: 4 hrs 20 mins

Makes: 10-12 popsicles

Popsicles without Fruit

Ingredients:
3 kcups of Honeybush tea
1 teaspoon of honey per cup (agave nectar works well here for fellow Vegans)
Sweetener for taste

Method:
1. Brew the tea as usual
2. Pour into a cup and add sweetener to taste while it is still hot
3. Set aside until completely cooled
4. Pour the sweetened tea into popsicle molds
5. Freeze for a few hours or overnight until completely frozen.

Popsicles with Fruit

Ingredients:

3 kcups of Honeybush tea
1 teaspoon of honey per cup (agave nectar)
Sweetener for taste
Few chunks of fruit of your choice. We recommend apricots!

Method:

1. Brew kcups per instructions on the box.
2. Pour into a cup and add sweetener to taste while it is still hot.
3. Let it sit till it cools down.
4. While the tea cools down, cut fruit into small chunks or slices.
5. Pour sweetened tea into popsicle molds.
6. Add the chunks/slices of fruit into the molds.
7. Freeze overnight.

If you’re looking for another caffeine free tea, try our Rooibos Lemongrass Tea.

PRO TIP: Try adding additional fruits to make a mixed fruit popsicle everyone will enjoy. If you have any recipes you’d like to share with us, write it in the comments below.