Rich Tea Cupcakes

Tea and Biscuits, what better combination is there when you want a quick pick me up. Well how about a cupcake version?

I had so much fun creating these cupcakes. Rich Tea are one of my favourite biscuits, especially dipped into a hot cup of tea so I thought I’d challenge myself and see if I could replicate the flavours in a cupcake.

I used some strong tea infused milk and Horlicks powder for the malt flavour you find in a rich tea biscuit and I added the same in the frosting along with some crushed rich tea biscuits.

Ingredients – serves 12

For the cupcakes –

175g self raising flour

1/2 tsp bicarbonate of soda

Pinch of salt

25g Horlicks powder (or ovaltine)

175g golden caster sugar

1tsp Vanilla extract

100ml milk infused with 4 strong tea bags

2 large eggs

175g butter, room temperature

For the frosting –

250g butter, room temperature

500g icing sugar

15g Horlicks powder

18 Rich tea biscuits

Method

1. Preheat your oven to gas mark 4/180c electric/160c fan and line a 12 hole cupcake tray with cases.

2. In a bowl, beat together the butter and sugar on a medium speed for about 2-3 minutes until pale and creamy.

3. With the mixer on a slow speed, add the eggs one at a time, making sure they are well incorporated.

4. Add 75ml of the tea infused milk and 1tsp vanilla to the mix and beat together on a slow speed until combined.

5. In a bowl, add the flour, bicarbonate of soda, Horlicks powder and a pinch of salt and mix together.

6. Add the ingredients to the mixer and beat together on the slowest setting until all the ingredients have combined. Give the mix a final gentle stir with a spatula to make sure everything has been incorporated.

7. Using an ice cream scoop or two spoons, divide the mixture between the 12 cases and then bake for 20 minutes or until the cupcakes are cooked through. Use a cocktail stick or skewer to check the middle of the cupcake and if clear then they are done.

8. Leave to cool for 5 minutes and then remove the cupcakes from the tin and allow to cool completely.

9. Once cooled, make the frosting by adding the butter to a bowl and beating on a medium speed until the butter is soft, pale and creamy (like a double cream consistency)

10. Next add the icing sugar in two stages and beat together on a medium speed making sure everything is well combined.

11. Next add 15g of horlicks powder to the remainder of the milk and mix together. Then add it to the frosting and beat together until the frosting is smooth.

12. Place 6 rich tea biscuits into a sandwich bag and use a rolling pin to crush the biscuits into crumbs and then add them to the frosting.

13. Beat together again on a slow to medium speed to combine everything together and then transfer the frosting to a piping bag. You’ll need to use quite a big open star piping nozzle to make sure the frosting doesn’t clog due to the biscuit crumbs. You don’t have to add the biscuit crumbs but it helps to add more of a rich tea flavour to the frosting.

14. Swirl some of the frosting on top of each cupcake and then top with a rich tea biscuit. (If you find the frosting a bit soft then pop it into the fridge to chill for about 20 minutes before piping)

15. Serve and enjoy!

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