TEA CAKES WITH BUTTER FROSTING
This is an old-fashioned recipe that was given to me by a friend's grandmother. You can easily tint the frosting with food coloring for a festive look throughout the year. - Sandy Glenn, Booneville, Mississippi
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk. Cover and refrigerate for 1 hour or until easy to handle. , On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Using a floured spatula, place 1 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool completely. , In a large bowl, cream the butter, sugar, vanilla and enough milk to achieve spreading consistency. Add food coloring if desired. Frost cookies; sprinkle with colored sugars if desired.
Nutrition Facts : Calories 257 calories, Fat 9g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 179mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
GREEN TEA CUPCAKES TOPPED WITH GREEN TEA BUTTERCREAM FROSTING
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 24 cupcake liners.
- In a large bowl, mix together the flour, sugar, baking powder and salt until thoroughly blended.
- Whisk together the milk and oil, and add to the dry ingredients. Beat for 2 minutes on medium speed. Add the matcha powder, almond extract and eggs and beat again for 2 minutes on medium speed. Pour the batter into the pans, filling three-quarters of the way full. Bake until cakes test done, about 15 minutes. Allow cupcakes to cool completely.
- For the buttercream: Place the butter in the bowl of an electric stand mixer fitted with a whisk attachment. Add one-third of the sugar and blend well. Add in the remaining sugar one-third at a time, blending well between each addition. Add in the milk and matcha powder and beat until light and fluffy.
- To assemble: Add the buttercream to a large pastry bag with a grass tip and pipe in small dollops to resemble grass.
TEA CAKES WITH EARL GREY ICING
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 48 mini cupcakes
Number Of Ingredients 12
Steps:
- Make the cupcakes: Preheat the oven to 350 degrees F. Line two 24-cup mini muffin pans with paper liners. Melt the chocolate and butter in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Whisk until smooth, then remove the bowl; keep the water simmering in the saucepan. In another bowl, whisk the sugar, flour and salt; mix into the melted chocolate. Add the eggs, one at a time, then whisk in the vanilla until smooth.
- Divide the batter among the prepared cups, filling each three-quarters of the way. Bake until the cakes spring back when touched, 15 to 18 minutes. Remove from the pans and cool on a rack.
- Meanwhile, make the icing: Whisk the sugar, egg whites, lemon juice and salt by hand in the bowl of a stand mixer. Empty the tea bags and add the loose tea to the bowl, then set the bowl over the saucepan of simmering water and whisk until the mixture is hot and the sugar dissolves, about 2 minutes. Transfer the bowl to the stand mixer and beat with the whisk attachment on medium-high speed until the mixture holds stiff peaks, about 5 minutes. Transfer to a large resealable plastic bag, snip the corner and pipe the icing onto the cupcakes.
CHAMOMILE TEA CAKE WITH STRAWBERRY ICING
This buttery, chamomile tea-scented loaf is a sweet pop symphony, the Abba of cakes. A pot of flowery, just-brewed chamomile isn't required for drinking with slices of this tender loaf but is strongly recommended. In life and in food, you always need balance: A sip or two of the grassy, herbal tea between bites of this cake counters the sweetness, as do freeze-dried strawberries, which lend tartness and a naturally pink hue to the lemony glaze. This everyday loaf will keep on the counter for 3 to 4 days; be sure the cut side is always well wrapped.
Provided by Eric Kim
Categories cakes, dessert
Time 2h15m
Yield One 9-inch loaf
Number Of Ingredients 13
Steps:
- In a small saucepan, melt the butter over medium heat. Add 1 tablespoon chamomile to a large mixing bowl. Pour the hot melted butter over the chamomile and stir. Set aside to steep and cool completely, about 1 hour.
- Use the same saucepan (without washing it out) to bring the milk to a simmer over medium-high heat, keeping watch so it doesn't boil over. Remove from the heat, and stir the remaining 1 tablespoon chamomile into the hot milk. Set aside to steep and cool completely, about 1 hour.
- Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan with the nonstick cooking spray and line with parchment paper so the long sides of the pan have a couple of inches of overhang to make lifting the finished cake out easier.
- Add the sugar and salt to the bowl with the butter, and whisk until smooth and thick, about 1 minute. Add the eggs, 1 at a time, vigorously whisking to combine after each addition. Zest the lemon into the bowl; add the baking powder and vanilla, and whisk until incorporated. Add the flour and stream in the milk mixture while whisking continuously until no streaks of flour remain.
- Transfer the batter to the prepared pan and bake until a skewer or cake tester inserted in the center comes out clean (a few crumbs are OK, but you should see no wet batter), 40 to 45 minutes. Cool in the pan on a rack for 30 minutes.
- While the cake cools, make the icing: Into a medium bowl, squeeze 2 tablespoons juice from the zested lemon, then add the confectioners' sugar. Place the dehydrated strawberries in a fine-mesh sieve set over the bowl and, using your fingers, crush the brittle berries and press the red-pink powder through the sieve and into the sugar. (The more you do this, the redder your icing will be.) Whisk until smooth.
- If needed, run a knife along the edges of the cake to release it from the pan. Holding the 2 sides of overhanging parchment, lift the cake out and place it on a plate, cake stand or cutting board. Discard the parchment. Pour the icing over the cake, using a spoon to push the icing to the edges of the cake to encourage the icing to drip down the sides dramatically. Cool the cake completely and let the icing set.
TEA CAKES WITH BUTTER FROSTING
This is an old-fashioned recipe that was given to me by a friend's grandmother. You can easily tint the frosting with food coloring for a festive look throughout the year.
Provided by Allrecipes Member
Time 35m
Yield 33
Number Of Ingredients 14
Steps:
- In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk. Cover and refrigerate for 1 hour or until easy to handle. On a lightly floured surface, roll out to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Using a floured spatula, place 1 in. apart on greased baking sheets. Bake at 350 degrees F for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
- In a mixing bowl, cream butter, sugar, vanilla and enough milk to achieve spreading consistency. Add food coloring if desired. Frost the cookies.
Nutrition Facts : Calories 257.5 calories, Carbohydrate 41.6 g, Cholesterol 39.5 mg, Fat 9.1 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 5.5 g, Sodium 157.1 mg, Sugar 26.9 g
OLD FASHIONED TEA CAKES II
This delightful buttery cookie recipe has stood the test of time. Have some with an old fashioned cup of tea.
Provided by Jacquetta Peace
Categories Desserts Cookies Butter Cookie Recipes Tea Cakes and Biscuits Recipes
Yield 18
Number Of Ingredients 7
Steps:
- In a medium bowl, cream the butter and sugar together. Stir in eggs, and beat well. Sift together the flour, baking powder and nutmeg. Add dry ingredients to the creamed mixture alternately with the milk. Divide dough in half. Cover and chill for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
- On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut with cookie cutters and place onto the prepared cookie sheets. Bake for 8 minutes in the preheated oven, cookies should brown slightly.
Nutrition Facts : Calories 160.5 calories, Carbohydrate 24.6 g, Cholesterol 34.3 mg, Fat 5.9 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 3.5 g, Sodium 99 mg, Sugar 11.3 g
TEA CAKES
I've baked many batches of different cookies through the years, but family and friends tell me these are the best. The simple buttery flavor appeals to all.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 9 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture (the dough will be soft). , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 7-8 minutes or until the edges are golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 81 calories, Fat 4g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 71mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
More about "tea cakes with butter frosting recipes"
TEA CAKES WITH BUTTER FROSTING - RECIPE | COOKS.COM
From cooks.com
4.5/5 (4)
ORANGE CAKE WITH ORANGE BUTTERCREAM FROSTING - TEATIME MAGAZINE
From teatimemagazine.com
ALL-BUTTER TEA CAKE COOKIES - THE SPECKLED PALATE
From thespeckledpalate.com
BEST EVER BUTTER CAKE - SWEETEST MENU
From sweetestmenu.com
TEA CAKES BUTTER FROSTING - RECIPES | COOKS.COM
From cooks.com
EARL GREY TEA CAKE RECIPE WITH HONEY BUTTERCREAM FROSTING | STASH …
From stashtea.com
TEA CAKES WITH BUTTER FROSTING RECIPE - RECIPEZAZZ.COM
From recipezazz.com
TEA CAKES WITH BUTTER FROSTING RECIPE: HOW TO MAKE IT
BUTTER TEA CAKES RECIPE | MYRECIPES
From myrecipes.com
TEA CAKES WITH BUTTER FROSTING RECIPE
From crecipe.com
THE BEST CINNAMON TEA CAKE - SWEETEST MENU
From sweetestmenu.com
OLD-FASHIONED TEA CAKES WITH BUTTERMILK - THE SPRUCE EATS
From thespruceeats.com
BROWN BUTTER CAKE WITH BROWN BUTTER FROSTING RECIPE
From seriouseats.com
TEA CAKES - OLD-FASHIONED SOUTHERN FAVORITE RECIPE
From southernfoodandfun.com
EARL GREY TEA CAKE WITH BUTTERCREAM FROSTING - LANGE ESTATE
From langewinery.com
FROSTED TEA CAKES - JOYOFBAKING.COM *VIDEO RECIPE*
From joyofbaking.com
MOIST HONEY TEA CAKE LOAF JUST LIKE GRANDMA'S - LIFESTYLE OF A …
From lifestyleofafoodie.com
TEA CAKES RECIPE WITH ICING - SOUTHERN PLATE
From southernplate.com
BUTTER CAKE RECIPE - BAKING MADE SIMPLE BY BAKEOMANIAC
From bakeomaniac.com
EASY TEA CAKE COOKIES RECIPE - THE SPRUCE EATS
From thespruceeats.com
RICH BUTTER CAKE RECIPE | MOIST, BUTTERY, EASY AND FEW INGREDIENTS
From artofpalate.com
ICING FOR TEA CAKE COOKIES - THERESCIPES.INFO
From therecipes.info
TEA CAKES WITH BUTTER FROSTING RECIPE - MASTERCOOK
From mastercook.com
RECIPE: GRACE PASTRIES DANISH TEA CAKES WITH BROWNED BUTTER ICING …
From recipelink.com
SOUTHERN BUTTERMILK TEA CAKES RECIPE - LOS ANGELES TIMES
From latimes.com
THE ULTIMATE BUTTER CAKE RECIPE WITH BUTTERCREAM FROSTING
From bakeplaysmile.com
CHAI LATTE CAKE WITH VANILLA BUTTERCREAM FROSTING
From veenaazmanov.com
BUTTER CAKE RECIPE | TEA TIME CAKE IN STEEL CUPS | EVENING TEA CAKE …
From hebbarskitchen.com
DELICIOUS WHITE CAKE RECIPE WITH BUTTERCREAM FROSTING
From sugarmaplefarmhouse.com
AUTHENTIC SOUTHERN TEA CAKES RECIPE | COOKIES AND CUPS
From cookiesandcups.com
BLACK TEA CAKE WITH HONEY BUTTERCREAM - PASTRY AFFAIR
From pastryaffair.com
SOUTHERN TEA CAKES! - SWEET TEA AND CORNBREAD
From sweetteaandcornbread.net
BUTTER CAKE WITH TEA AND RASPBERRY ICING RECIPE | NEW IDEA FOOD
From newideafood.com.au
BEST BUTTER CAKE WITH BROWNED BUTTER FROSTING RECIPE - LAND …
From landolakes.com
EARL GREY TEA CAKE WITH BUTTERCREAM FROSTING
From willamettewines.com
TEA CAKES WITH BUTTER FROSTING RECIPE - RECIPEZAZZ.COM
OLD FASHIONED TEA CAKES - SOUTHERN-STYLE LIKE GRANDMA'S!
From divascancook.com
TEA CAKES WITH BUTTER FROSTING RECIPE - FOOD NEWS
From foodnewsnews.com
MATCHA GREEN TEA BUTTERCREAM FROSTING RECIPE - SWEET MOUTH JOY
From sweetmouthjoy.com
SOUTHERN TEA CAKES - ADD A PINCH - HOW TO MAKE TEA CAKES
From addapinch.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love