I've been wanting to make cupcakes for awhile now as it has been too long since I last made any. I decided to try out another Hummingbird Bakery recipe as it has always given me great results, love this book!
I saw this recipe, they called them Apple Blossom cupcakes, but I had Turkish Apple Tea powder in my cupboard, so called them that but pretty sure they are similar. The powder reminded of the Hot Apple Cider drinks I used to have as a kid in the States, so was quite happy to find something similar in the England.
These cupcakes turned out wonderfully moist! I loved the strong apple flavor throughout the sponge and frosting, it tasted very refreshing and so yummy. This is a great recipe to enjoy on a warm spring day dreaming of summer!
Recipe by Hummingbird Bakery: Cake Days
Ingredients:
Cake:
4 tbsp Turkish Apple Tea powder
3 tbsp hot water
80g unsalted butter, softened
280g caster sugar
240g plain flour
1 tbsp baking powder
1/4 tsp salt
Cake:
4 tbsp Turkish Apple Tea powder
3 tbsp hot water
80g unsalted butter, softened
280g caster sugar
240g plain flour
1 tbsp baking powder
1/4 tsp salt
200ml milk
2 large eggs
Frosting:
4 tbsp Turkish Apple Tea powder
50ml whole milk
500g icing sugar
160g unsalted butter, softened
2 large eggs
Frosting:
4 tbsp Turkish Apple Tea powder
50ml whole milk
500g icing sugar
160g unsalted butter, softened
.
Steps:
Preheat oven to 190C/375F and line a muffin tin with muffin cases. Place the apple tea powder in a small bowl and add the hot water, allow to dissolve completely. In a medium bowl, whisk together the butter, sugar, flour, baking powder and salt on a low speed until the ingredients resemble fine breadcrumbs. Place the milk and eggs in the bowl with the apple tea and whisk together by hand. Add 3/4 of the tea mixture to the dry mix and combine together, then increase the speed and add the remaining milk mixture. Continue to mix until smooth. Divide the batter between the cases, fill them to two-thirds full. Bake in the oven for 18-20 minutes. Leave to cool slightly before removing from the tin, then place them on a wire rack to cool completely. FROSTING: Dissolve the apple tea powder in the milk. Mix the icing sugar and butter until no lumps of butter remain and then gradually add the apple milk. Once this has all been added increase the speed and mix until light and fluffy. Top each cake with a generous spoonful of frosting and smooth with a palette knife or pipe frosting on and decorate.
Preheat oven to 190C/375F and line a muffin tin with muffin cases. Place the apple tea powder in a small bowl and add the hot water, allow to dissolve completely. In a medium bowl, whisk together the butter, sugar, flour, baking powder and salt on a low speed until the ingredients resemble fine breadcrumbs. Place the milk and eggs in the bowl with the apple tea and whisk together by hand. Add 3/4 of the tea mixture to the dry mix and combine together, then increase the speed and add the remaining milk mixture. Continue to mix until smooth. Divide the batter between the cases, fill them to two-thirds full. Bake in the oven for 18-20 minutes. Leave to cool slightly before removing from the tin, then place them on a wire rack to cool completely. FROSTING: Dissolve the apple tea powder in the milk. Mix the icing sugar and butter until no lumps of butter remain and then gradually add the apple milk. Once this has all been added increase the speed and mix until light and fluffy. Top each cake with a generous spoonful of frosting and smooth with a palette knife or pipe frosting on and decorate.
I've never tried Turkish apple tea - great idea to incorporate it into a cupcake. Your cupcakes look adorable and perfect for spring. Hope you're having a great Easter weekend :)
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