Moonshine and Sweet Tea Cupcakes

Forget going out to eat or ordering takeout every time you crave Southern food. Try making Moonshine and Sweet Tea Cupcakes at home. One serving contains 262 calories, 2g of protein, and 11g of fat. This recipe serves 18. For $1.06 per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. It works well as a hor d'oeuvre. It is brought to you by Cup Cake Project. Plenty of people made this recipe, and 2736 would say it hit the spot. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a lacto ovo vegetarian diet. A mixture of tea, water, flour, and a handful of other ingredients are all it takes to make this recipe so scrumptious. With a spoonacular score of 12%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: moonshine sweet tea cupcakes, Sweet Tea Cupcakes with Lemon Sweet Tea Frosting, and Frozen Green Tean And Moonshine Cocktail.

Servings: 18

 

Ingredients:

Equipment:

Cooking instruction summary:

In a small saucepan, melt the butter on medium heat until just melted. Add the tea leaves.Continue heating the mixture for about 5 minutes on low heat. Remove from the heat and allow to stand for another 5 minutes or until the butter is discernibly tinted by the tea leaves. Pour the mixture through a fine sieve, pressing hard on the tea leaves and then discarding them. You will undoubtedly end up with some butter that you can't get off of the leaves. I encourage you to press as hard as you can, but not to obsess about lost butter - it's for a good cause and you don't need a full cup of butter for this recipe.Let the butter cool to room temperature before using it in the cake and frosting.Preheat oven to 350 F.In a medium-sized mixing bowl, beat tea butter and sugar until light and fluffy.Mix in flour, baking powder, baking soda, and salt.Mix in eggs, one at a time.Mix in midnight moon, a little bit at a time.Mix in water.Fold in strawberries.Bake for 20 minutes or until a toothpick inserted in the center of a cupcake comes out dry.Beat tea butter and butter in a medium-sized mixing bowl until light and fluffy (about three minutes on high speed).Mix in powdered sugar a little bit at a time.Spread or pipe on cooled cupcakes.

 

Step by step:

1. In a small saucepan, melt the butter on medium heat until just melted.

2. Add the tea leaves.Continue heating the mixture for about 5 minutes on low heat.

3. Remove from the heat and allow to stand for another 5 minutes or until the butter is discernibly tinted by the tea leaves.

4. Pour the mixture through a fine sieve, pressing hard on the tea leaves and then discarding them. You will undoubtedly end up with some butter that you can't get off of the leaves. I encourage you to press as hard as you can, but not to obsess about lost butter - it's for a good cause and you don't need a full cup of butter for this recipe.

5. Let the butter cool to room temperature before using it in the cake and frosting.Preheat oven to 350 F.In a medium-sized mixing bowl, beat tea butter and sugar until light and fluffy.

6. Mix in flour, baking powder, baking soda, and salt.

7. Mix in eggs, one at a time.

8. Mix in midnight moon, a little bit at a time.

9. Mix in water.Fold in strawberries.

10. Bake for 20 minutes or until a toothpick inserted in the center of a cupcake comes out dry.Beat tea butter and butter in a medium-sized mixing bowl until light and fluffy (about three minutes on high speed).

11. Mix in powdered sugar a little bit at a time.

12. Spread or pipe on cooled cupcakes.

Nutrition Information:

covered percent of daily need