Amber Maharani Teacup Cakes recipe, an easy homemade cupcake recipe made in individual cups. Today’s recipe is another recipe using Mamacat’s Q. Tea but you won’t be drinking this recipe! Recently I made a cocktail using the tea, Ruby Slipper Springtini, but today’s recipe is for a cake, Amber Maharani Teacup Cakes! Tea is not just for drinking! You can use it to flavor your favorite baked goods, sauces, and other dishes! I used the tea right in my cake batter and frosting for a great flavor and beautiful natural color! To make these cakes a little more fun, instead of making them in cupcake liners or a cake pan I decided to bake the cake right in teacups! I hope you enjoy and don’t forget to enter my Mamacat’s Q. Tea GIVEAWAY if you haven’t already! Deadline is this week!
I made my cake batter from scratch, but you could easily use a cake mix or your favorite cake recipe. Substitute strongly brewed Mamacat’s Q. Tea Amber Maharini for the water/milk in the recipe. If the box or recipe calls for water, brew your tea with water, and likewise, if the box or recipe calls for milk, brew your tea with milk. I’d also suggest making the tea on the strong side so that you can actually taste it with all the other ingredients.
To start with I made a strong cup of Mamacat’s Q. Tea Amber Maharini using milk rather than water. The tea is a beautiful color and smells incredible! It is made from traditional Indian spices and the base is South African Rooibos (known as red tea in the U.S.). It’s also full of antioxidants and known to be quite soothing thanks to the Rooibos! Let the tea cool completely before using it in your cake batter. While it’s cooling you can get your other ingredients ready (best to have all your ingredients at room temperature), preheat your oven, and grease your teacups.
While my tea was cooling, I started on the rest of my recipe. I mixed together all my dry ingredients (cake flour, baking powder, salt, and cinnamon). I weighed my flour and sugar for better accuracy but I did include approximate measurements if you don’t have a scale. Although, I strongly suggest using a scale if you can! I really need to get in the habit of weighing ingredients more!
I set my dry ingredients aside, and beat together my softened butter and sugar in a bowl with an electric mixer until nice and creamy looking. Then beated in the egg yolks and vanilla.
Then I alternated adding in my dry ingredients and my cooled tea and kept mixing as I was adding the ingredients.
Lightly spray your teacups with nonstick spray or lightly grease with shortening. Place the teacups on a baking sheet and spoon the cake batter into the cups. My teacups are rather large so it was only enough batter for 4. You may have to alter the quantity and baking time a bit if your cups are smaller or a different size. Make sure you leave enough room for the cake batter to rise so don’t overfill your cups. You could also easily double, triple, etc. the recipe if you want to make a bigger batch. You can also bake the cake batter in a cupcake pan rather than teacups.
*NOTE: If you are using teacups, make sure they are OVEN SAFE!!! You can check the bottom of the cup (some cups will say right on the bottom if you can put them in the microwave, oven, etc.) or check with the manufacturer (some manufacturer’s have information right on their website).
Bake the cakes at 350 degrees F for about 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool completely before frosting. If you’re using a different size cup or pan, you may have to change the baking time so watch them closely.
When your cakes are completely cooled, start on your frosting. With an electric mixer, mix together the powdered sugar, softened butter, vanilla, and 1 tablespoon of prepared cooled tea. Add more tea as needed until the frosting comes together and turns a beautiful golden color.
You can just put a large dollop of frosting on each cake, but I spooned all the frosting into a small resealable bag, snipped the corner, and “piped” the frosting on top. It was quick and easy and I wanted to make sure everyone could see the cake underneath.
To garnish I sprinkled a little cinnamon on top. I also stuck a few cinnamon sticks in the cakes for decoration only. Enjoy! Don’t forget to enter my Mamacat’s Q. Tea GIVEAWAY if you haven’t already!
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|Amber Maharani Teacup Cakes|| || |
- 100g (about ¾ cup + 1 tablespoon) cake flour
- 1⅛ teaspoon baking powder
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- 90 grams (about ⅓ cup + 2 tablespoons) granulated sugar
- ¼ cup unsalted butter, softened
- 2 large egg yolks
- ½ teaspoon vanilla
- ⅓ cup Mamacat’s Q. Tea - Amber Maharani (made with milk & cooled)
- 2½ cups powdered sugar
- ¼ cup unsalted butter, softened
- ½ teaspoon vanilla
- 1-2 tablespoons Mamacat’s Q. Tea - Amber Maharani (made with milk & cooled)
- cinnamon & cinnamon sticks
- Preheat oven to 350 degrees F. Spray 4 oven-safe teacups with nonstick spray or lightly grease with shortening. Place teacups on large baking sheet.
- Mix together cake flour, baking powder, cinnamon, and salt until well combined.
- Blend together granulated sugar and ¼ cup butter in a large bowl with an electric mixer until well combined. Mix in egg yolks and vanilla until well combined.
- Alternate adding dry ingredients and ⅓ cup tea to wet ingredients mixing after each addition.
- Spoon cake batter into teacups. The cups should not be more than about ½ or ⅔ full to allow for rising. Bake at 350 degrees F for about 20-25 minutes or until toothpick inserted comes out clean. Cool completely.
- For frosting, mix together powdered sugar, ¼ cup butter, ½ teaspoon vanilla, and 1 tablespoon of tea with electric mixer until well combined. Slowly add more tea as needed until frosting is desired consistency.
- Spoon or pipe frosting onto cakes. Sprinkle with cinnamon and garnish with cinnamon sticks as desired.
Other tea recipes from around the internet I thought you may enjoy:
- Thai Tea Shortbread Cookies – She Simmers
- Green Tea Cake Roll Recipe – Pham Fatale
- Earl Grey Tea Ice Cream – Gourmet Traveller