Lapsang Souchong Cupcakes

Tea-scented cupcakes topped with a sophisticated whisky buttercream icing and finished with a dusting of fine dark chocolate.

Baking Vegetarian Dessert Tea Whisky Cupcakes

Estimated Nutrition

Calories

380.2

kcal / serving

9124.5 kcal total

Carbs

52.4g

per serving

1256.4 g total

Fat

17.7g

per serving

425.2 g total

Protein

2.5g

per serving

59.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

450

Granulated Sugar

250

Self-Raising Flour

tsp

Vanilla Extract

Good quality

500

Icing Sugar

100

Dark Chocolate

Finely grated, to decorate

Dairy

250

Milk

Semi-skimmed or skimmed

220

Butter

Unsalted

piece

Eggs

Large free-range

230

Butter

Unsalted, at room temperature

120

Milk

Semi-skimmed

GrainsCereals

240

Plain Flour

Liquids

tbsp

Whisky

Plus extra to taste

Other

piece

Lapsang Souchong Tea Bags

Method

Preheat oven to 180°C and line two 12-hole cupcake trays.

Boil milk in a saucepan, remove from heat, add teabags, and steep for 30 minutes.

Cream butter and sugar until light, then beat in eggs one at a time.

Sift flours and gradually alternative adding flour and tea-infused milk into the butter mixture.

Divide batter into cases and bake for 22 to 25 minutes until springy.

Cool on a wire rack until cold.

Beat frosting butter, milk, vanilla, and icing sugar until smooth, then stir in whisky.

Pipe buttercream onto cupcakes and decorate with grated dark chocolate.