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Coconut Cupcakes

Coconut Cupcakes


  • 1 cup butter
  • 3 Tablespoons tea (divided)
  • 1¼ cups milk
  • 2 cups sugar
  • 2 eggs
  • 2¾ cups flour
  • 2½ teaspoons baking powder
  • 1 teaspoon salt


  1. . Preheat oven to 350
  2. . Set the butter in a small saucepan, add 2 Tablespoons of the tea leaves and allow to heat gently for 15 minutes
  3. . Set pan aside and leave to cool
  4. . Strain off the butter from the tea leaves, you should have ¾ cup strained butter
  5. . Microwave the milk with the remaining tablespoon of tea leaves for 1 minute; strain and let cool
  6. . Beat together the butter (should still be liquid) and sugar until light and fluffy
  7. . Then beat in the eggs one at a time
  8. . Stir together the flour, baking powder and salt
  9. . Add the flour mixture to the batter alternately with the strained steeped milk
  10. . Spoon into cupcake baking pans which have been lined with paper cupcake baking cups
  11. . Bake for about 15 – 20 minutes or until the cupcakes are risen and feel dry to the touch
  12. . Remove from oven and allow to cool
  13. . Optional: drizzle the cupcakes with icing made from 1 cup confectioners sugar and 1 -2 Tablespoons strong tea.
  14. . Decorate with a sprinkle of coconut
  15. . Makes about 18 large cupcakes

This recipe was developed for the Cultured Cup by Anne Steirer

Copyright The Cultured Cup


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