Wednesday, March 3, 2010

English Tea Cupcake with Lemon and Cream Frosting Recipe

soubriquet said...
Where in the world do you drink a cup of english tea with cream and lemon? Here in England, certainly not. Milk, not cream, in tea, cream's fine in coffee, but in tea? Urgh! And the lemon's a touch that's instead of a dairy product, not as well as. Try a drop of lemon juice in tea with milk and watch the milk curdle and precipitate out. The cakes look good though!
Guys - someone in England is READING MY BLOG!!!!!

So I stand corrected. You don't drink English tea with cream at all - and you definitely don't drink it with cream AND lemon. But if you are making cupcakes - you can do whatever the heck you want. So live on the wild side: try the impossible, the English unfathomable - and put lemon AND cream in your tea cupcake! American freedom never tasted so, so lemon-y.

Ingredients

for lemon scented whip cream frosting
2 cups heavy whipping cream
1 tsp. lemon oil (or 1 tsp. lemon zest)

for cream frosting
1 cup milk
1 cup heavy cream
1/8 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon butter

for cake
3 oz. pecans
1/2 cup plus 2 Tblsps sugar
1/4 cup plus 2 Tblsps cake flour
1 1/2 Tblsps finely ground english tea
1/4 tsp salt
4 egg whites
1/2 cup warm butter

Start with making the cake. Make this about a week beforehand. It totally makes the tea flavor intensify. Pulse the pecans and 2 Tblsps of the sugar in a food processor until finely ground. Be careful to not run your processor or awesome blender for too long - you don't want to release the moisture in the pecans...Put in a bowl and add the rest of the sugar, cake flour, english tea, and salt and stir until blended. Add egg whites and beat on medium speed for 2 minutes. Pour in the butter and beat for 2 minutes more. Depending on the climate - the batter will either look the same no matter what - or it will froth a tad and turn a lighter color. This is what you want. If it doesn't happen - it doesn't happen. Such is life - the cake will still be good - but it won't be AWESOME. Anyhow - once the batter is done mixing - put it away for about 5 days. Then take out of the fridge and let come to room temp. Pour into cupcake tin only about half way up - you dont actually want the cupcakes to pass the top of the cupcake paper - and bake for 20 -25 minutes. 

On to the cream frosting! Heat milk and heavy cream, over medium heat until bubbles form at edges - remove from heat. In a different bowl mix sugar, cornstarch and salt. Sift the sugar mixture in to the hot milk and cream a little at a time - constantly stirring with a whisk. You may need a second person to help you out with this. Turn heat back on and continue to cook over medium heat till it thickens enough to coat the back of the spoon. Don't boil! Remove from heat and stir in butter. Pour on top of cupcakes and put in fridge for about an hour. 

Lastly the lemon whuipped cream frosting. Whip the heavy cream in the bowl of your mixer on high for a few minutes. Add in the lemon oil once you've reached a good thick whipped cream texture. Put in a pastry bag and pipe in a swirl shape on top of the chilled cupcakes.

EAT.

2 comments:

  1. love it! I think I might try making these this weekend...not sure I have time to set them aside for a whole week... :)

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  2. NO worries - It totally doesn't have to sit at all - but if you are going to make it and then use it pretty soon I'd suggest melting the butter in a saucepan along with the English tea...that way it can steep a tad in the butter and release some of the flavors...then just add it in at the end instead of where I originally told you to add it...

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