Coconut Cupcakes

Ingredients

• 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

Directions

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