Mini Tea Cupcakes Recipes

MINI TEA CUPCAKES

Steps:

• Preheat the oven to 180(there is no degrees symbol) C
• Fill a mini cupcake tray with 12 mini cupcake cases.
• Cream the butter and sugar until light and fluffy.
• Crack the egg into the bowl and add the flour, mix until combined.
• Pour the water into a bowl over the tea bags.
• Squeeze the teabags to extract the flavour. (Some may prefer to do it with their hands)
• Pour this into the mixture and stir. If your mixture is too runny, add more flour.
• Spoon into the cases until ¾ full.
• Bake for 12 mins.
• Leave to cool.
• For the icing, put the butter in the bowl, start mixing, and gradually add the icing sugar.
• Cream them together until combined.
• Squeeze thee teabags to extract the flavour.
• Mix in the tea extract.
• Ice the cakes, and then eat.

MOIST LEMON TEA CAKES

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, extracts and lemon zest. Add flour; beat just until moistened., Fill greased miniature muffin cups two-thirds full. Bake at 325° for 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , In a small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry.

JOEY'S MINI CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease or line 44 miniature muffin cups with paper liners.
• Beat cream cheese, 1/2 cup sugar, egg, and 1/8 teaspoon salt together in a bowl until filling is smooth; fold in chocolate chips.
• Sift flour, 1 cup sugar, cocoa powder, baking soda, and 1/2 teaspoon salt together in a bowl. Beat water, vegetable oil, vinegar, and vanilla extract into flour mixture until batter is evenly mixed. Fill muffin cups 1/3-full with batter; top each with about 1 teaspoon cream cheese filling. Sprinkle cupcakes with remaining 2 tablespoons sugar.
• Bake in the preheated oven until a toothpick inserted in the sides of a cupcake come out clean, 30 to 35 minutes.

MINI VANILLA TEA CAKES

Steps:

• Cakes:.
• Have all the ingredients at room temperature. Position a rack in the lower third of the oven and preheat to 350°F Grease the wells of the mini tea cake pan and dust with flour. Tap out excess.
• To make the cakes, over a sheet of waxed paper, sift together the flour, baking powder and salt. Set aside.
• In the bowl of an electric mixer beat the butter on medium speed until creamy and smooth, about 30 seconds.
• Add the granulated sugar and beat until light and fluffy, about 5 minutes, occasionally stopping to scrape down the sides of the bowl.
• add the eggs a little at a time, beating well after each addition. Beat in vanilla, about 1 minute.
• Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
• Spoon 2 teaspoons of the batter into each well of the prepared pan. Tap the pan on the counter top to eliminate any air bubbles.
• Bake just until cakes are no longer sticky on top, 8 to 10 minutes. Transfer the pan to a wire rack and let the cakes cool in the pan for 1 to 2 minutes. Invert the pan onto the rack and lift off the pan. Let the cakes cool completely, about 30 minutes.
• Meanwhile, wash and dry the pan, grease and flour the wells, and repeat with the remaining batter.
• If desired, using a serrated knife, cut the cakes horizontally. Spoon 1/4 teaspoons of jam on the bottom half of each cake, then cover with the top half.
• Glaze:.
• To make the glaze, in a large bowl, whisk together the confectioners' sugar, egg whites, milk and vanilla until smooth, about 1 minute. Whisk in the food coloring, one small drop at a time, until the desired color is reached.
• Slowly drizzle the glaze over each cake, allowing it to completely cover the top and sides before glazing the next cake. Tap the wire rack on the counter top to remove excess glaze.
• Let the glaze dry completely, about 1 hour, before serving.
• Variations:.
• Lemon - make the cake batter as directed above, adding 1 1/2 teaspoons lemon extract along with the vanilla. For the glaze, substitute 4 teaspoons lemon extract for the vanilla.
• Almond - Make the cake batter as directed above, adding 3/4 teaspoons almond extract along with the vanilla. For the glaze, substitute 1/2 teaspoons almond extract for the vanilla.

CHAI TEA CUPCAKES

Steps:

• Preheat oven to 350 degrees.
• Line mini muffin pans with liners.
• Combine flour, chai mix, cocoa, baking powder and salt and whisk together.
• In a large mixing bowl, combine butter and sugar and cream together (approx 3 minutes).
• Add eggs one at a time and beat well.
• Add vanilla.
• On low speed, alternate adding flour and milk into the creamed butter mixture and beat.
• Fill cupcake cups with batter 3/4 full.
• Bake for approximately 15 minutes or until done.
• Let cakes cool completely.
• Combine all the ingredients and mix until smooth.
• Refridgerate until cakes have cooled.
• Frost cakes.
• Sprinkle cocoa powder or powdered sugar on top frosting as a garnish.
• *TIP--To make it easier to fill mini cupcakes holders, place batter in a large plastic ziplock bag, snip off a bit on the corner.

MINI TRIPLE-TREAT CUPCAKES

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two 24-cup mini muffin pans with paper liners. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat together peanut butter, butter, and brown sugar on high until pale and fluffy, about 3 minutes. Beat in egg and egg yolk, scraping down bowl as needed. With mixer on low, beat in flour mixture, buttermilk, and vanilla until combined.
• With the large end of a melon baller or a spoon, place 2 teaspoons batter into each muffin cup, then press a peanut-butter candy into each center until batter aligns with top edge of candy. Bake until puffed and set, about 10 minutes, rotating pans halfway through. Immediately place a piece of candy corn on top of each cupcake; let cool completely in pans on wire racks.

MINI CHEESECAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one.
• In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, and sugar. Beat until smooth and thoroughly combined.
• Fill each baking cup 2/3 full with cream cheese mixture.
• Bake in preheated oven for 15 to 17 minutes. Cool on a rack. Top with fruit pie filling. Pipe whipped cream or sweetened cream cheese into a rosette on top of each cheesecake just prior to serving, if desired.