Exploring, sipping & delighting in all things tea.
Just put the kettle on. One lump or two?

Monday, May 20, 2013

Time for Tea and Cake and Cake with Tea *Tea & Bakes Guest Post*

The summer's warm air brings a different kind of pleasure in drinking a cuppa. Gone is the excuse of needing to warm up, to feel cosy or waking up before sunrise.

Drinking tea in summer can be a wonderfully dainty experience, with beautiful tea cups and pots in the garden, accessorised with cucumber sandwiches, Lady Grey and cupcakes.

Now cupcakes are something I can do. I mean as well as being fabulous at scoffing them with hardly any crumbs left on the carpet, (an art I've been perfecting since childhood) since running my Rather Darling Cupcakes business I've come up with a few seasonal recipes that are perfect for a summers afternoon.

The recipe I've shared here is my own, from discovering how tasty tea flavoured cakes are it has evolved into a fruity tea infused little mouthful, perfect for scoffing with a pot and tea cup and maybe a saucer if you're feeling fancy...

Lady Grey and raspberry cupcakes with raspberry cream cheese frosting

175g Butter
150g Caster sugar
20g Light brown sugar
175g Self raising flour
2 Eggs
Zest of 1 lemon
2 Tbsp. Orange juice
1 Lady Grey tea bag
1/4 Punnet of Raspberries


200g of full fat cream cheese
70g of good quality butter
140g of icing sugar (approx)
2/3 raspberries

Pre-heat the oven to 150 degrees/gas mark 4 and line a baking tray with 12 cupcake cases.

Cream together the butter and both sugars until well blended.
Gradually add the flour and eggs.
Open the tea bag and empty the contents into the mix, use the empty bag to make an origami frog.
Add lemon zest and orange juice and give it a good mix until everything is well incorporated.
Add raspberries and fold them in with some care, the aim is to have some of the raspberries well mixed and some left almost whole.

Fill cases 2/3 full.
Lick the bowl.
Put them in the oven for about 20 mins, depending on your oven, to test if they are done gently push the centre of the cupcake, if it springs up straight away they are done.

While they are cooling, get the frosting ready...

Beat the butter like your life depended on it-it should be very pale and full of air by the time you are finished with it.

Add icing sugar gradually-in the recipe I have said aprrox as it’s up to you how soft or stiff you would like it-I always pipe my frosting so usually end up adding a bit more icing sugar.

Fold in raspberries until disintegrated.

Fold in cream cheese gently.

Taste it-if you want more raspberries add them.

Pipe or dollop frosting on top of cooled cupcakes.

Lick bowl again.

Put the kettle on.

Share if you are feeling generous.

If you want some more cupcake awesomeness, please check out our Facebook page, or our website, RatherDarlingCupcakes.


Siobhan said...

Lady Grey and raspberry you say? Sounds delicious!

Senka I said...


We’ve recently launched the website Alldishes.co.uk. It’s a search engine that aims to gather all the best recipes from UK and Irish websites and blogs. We’ve noticed that you have a lot of great looking recipes on your blog that we would love to feature on our site. To read more about how it all works and to sign up with your blog, please visit http://alldishes.co.uk or send us an email on info@alldishes.co.uk. We look forward to hearing from you!
Kind regards,

Minh Hoang said...

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