I’m back on the baking wagon! Seriously, this weekend, I baked three different things. It was a big weekend. A wedding shower, a barbecue, and a cake order! Whew! I have to say, it was difficult to start back up again after vacation. I’m a little thankful for being pushed back into the habit.
A while back, I baked some cupcakes for a friend’s Chinese New Year party. They were such a big hit, I wanted to give them another try. This time, the cupcakes were for a friend’s bridal shower. I was so excited to be able to help, too. To top it all off, these cupcakes probably the girliest thing to come out of my kitchen next to those bright pink cupcakes covered in glitter. I even tried that rose top people have been trying lately. It is definitely growing on me.
The biggest part of this cupcake is the frosting. This frosting is my favorite buttercream with a little something special: Butter infused with Jasmine Tea. The flavor of this frosting is almost floral, but not too much. It is a perfect accent to the raspberry cake beneath it.
Infusing butter with tea is fairly easy. The most important part I’ve found is using the correct bags. I’ve tried using loose tea leaves, but there’s always tea leaves no matter how much you strain them. Bleh. Paper bags won’t do the trick, either. They don’t impart near as much flavor as they should, from what I’ve seen. From the few times I’ve infused butter with tea, the best turnouts always come from mesh pyramid tea bags. I got mine from Central Market, but most stores will have them.
If you’re planning to make these cupcakes, give yourself some time. The butter will need time to come to room temperature. I like to make sure the it solidifies a bit in the fridge, too. I say do both of these things the morning of or the afternoon before you start baking. Recipe after the strip!
Raspberry Cupcake Recipe
- 1 1/4 cups cake flour
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 3/4 cup sugar
- 3/4 tsp pure vanilla extract
- 3/4 tsp raspberry extract
- 2-3 tbsp raspberry puree with no seeds
- 1/2 cup canola oil
- 1/2 cup buttermilk
- 1/2 cup heavy whipping cream
- Pre-heat oven to 350 degrees. If you have a baking stone, place it on the shelf near the lower third of the oven. Place a small mixing bowl and a metal whisk in the freezer to chill.
- In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together with whisk, and set aside.
- In the bowl of a stand mixer, add eggs and beat 10-20 seconds. Add sugar and continue to beat on medium speed about 30 seconds. Add vanilla and oil, beat.
- Reduce mixer speed to low and slowly add about half of the flour mixture. Add half of the milk, then the rest of the flour and the rest of the milk. Beat until just combined. Scrap down the side of the bowl.
- In your chilled bowl and with your chilled whisk, whip the cream until you have soft peaks, then whip them for another 30 seconds. Mix about 1/3 of the whipped cream into the batter, then carefully fold in the rest.
- The batter will be thin. Pour batter into a muffin pan prepared with paper liners. Fill liners about 2/3 full.
- Bake cupcakes in pre-heated oven for 12-14 minutes, or until your cake tester comes out clean, but moist
Jasmine Tea-Infused Butter
- 2 sticks of butter
- 10-15 bags of Jasmine Tea Leaves
- In a small sauce pan, slowly melt the butter over medium-low heat.
- When the butter is fully melted and begins to steam a bit, keep it over the heat and place the tea bags into the butter to steep.
- Let steep for about 5-7 minutes, making sure the butter does not burn. You will begin to smell the tea when your butter is ready.
- Take the pan off the heat and pour the butter into into a small bowl or tupperware. Let it cool on your counter until close to room temperature and then put it in the fridge.You will want the butter to be slightly hardened so you can cream it with the sugar properly.
Jasmine Buttercream Recipe
- 1 lb unsalted butter, infused with Jasmine tea
- 1 tbsp vanilla extract
- 1/2 tsp salt
- 1 bag (2 lbs) confectioners sugar, sifted
- 1/4 cup heavy cream
- Completely cream the butter in your stand mixer.
- Mix in the vanilla and salt and beat for 30 seconds. If you have food coloring that you are using, I recommend using it now.
- Pour in about a third of the confectioners sugar and mix slowly until it is completely mixed in. Add in another third and mix, finishing with the last third.
- Evaluate the texture of your frosting and add the cream to get the consistency you desire. I used the whole 1/4 cup. If the frosting becomes too soft for your liking, add in more powdered sugar and alternate with cream until you get the desired consistency.