PrissyCook

The drink that was always on our table at lunch or dinner was iced tea. When I think about it I can’t remember a time when there wasn’t a pitcher of tea in the fridge. The picture in the background is a photo of my grandparents (Bubba and Moo Moo) leaving for their honeymoon. Iced tea also makes me think of Sunday lunches at their house (now my parent’s home).

Iced Tea Cupcakes

3/4 cup milk

2 bags brewing tea (Lipton)

1 cup all purpose flour

1 cup cake flour, sifted

1 1/2 t baking powder

1/2 t course salt

1 t tea leaves

4 T unsalted butter, room termperature

3/4 c packed dark brown sugar

2 large eggs room temperature

Preheat oven to 350. Line mini muffin tins with paper liners. Bring milk to a simmer over medium heat. Remove from heat; add tea bags, and let steep, covered, 15 minutes. Remove tea bags, squeezing the bags over the pan, and discard in your composter. Allow milk to cool completely. Whisk together both flours baking powder, salt and tea leaves.

With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time beating until each is incorporated, scraping sides ow bowl as needed. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of tea-infused milk, and beating until just combined after each.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until tops spring back when lightly touched and are pale golden, 10-12 minutes. Turn out onto wire racks to cool completely.

Finish with Lemon Frosting:

Lemon Frosting:

3/4 cups sugar
2 large egg whites
3 tablespoons water
1/2 teaspoon cream of tartar
1/8 teaspoon fine salt
1 tablespoon finely grated lemon zest
1 teaspoon pure vanilla extract

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Tags: beverage, iced tea, meyer lemon, refreshing, southern