Best Buttercream Tea Recipes

GREEN TEA CUPCAKES TOPPED WITH GREEN TEA BUTTERCREAM FROSTING

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 24 cupcake liners.
• In a large bowl, mix together the flour, sugar, baking powder and salt until thoroughly blended.
• Whisk together the milk and oil, and add to the dry ingredients. Beat for 2 minutes on medium speed. Add the matcha powder, almond extract and eggs and beat again for 2 minutes on medium speed. Pour the batter into the pans, filling three-quarters of the way full. Bake until cakes test done, about 15 minutes. Allow cupcakes to cool completely.
• For the buttercream: Place the butter in the bowl of an electric stand mixer fitted with a whisk attachment. Add one-third of the sugar and blend well. Add in the remaining sugar one-third at a time, blending well between each addition. Add in the milk and matcha powder and beat until light and fluffy.
• To assemble: Add the buttercream to a large pastry bag with a grass tip and pipe in small dollops to resemble grass.

GREEN TEA BUTTERCREAM

Steps:

• Prepare an ice bath. Combine sugar and 1/2 cup water in a small saucepan. Cook, stirring occasionally, over medium-high heat until sugar is dissolved, 3 to 5 minutes. Transfer syrup to ice bath, stirring occasionally, until syrup is cool to touch, 15 to 20 minutes. (Syrup can be stored in the refrigerator for up to a week.)
• In an electric mixer, cream butter on medium-high until light and fluffy, 3 to 5 minutes. While mixing, slowly add syrup into butter and continue mixing on medium-high until mixture comes together, scraping down sides of bowl as needed. Reduce speed to low and add matcha. Store buttercream at room temperature if using the same day, or refrigerate in an airtight container for up to 3 days. Bring to room temperature before using.

CHOCOLATE CUPCAKES WITH A CHOCOLATE, ORANGE AND CLOVE INFUSED GANACHE FILLING AND A CHINESE SPICED TEA BUTTERCREAM

Steps:

• Preheat the oven to 325 degrees F. Line a cupcake pan with 24 regular-size cupcake liners.
• Combine the granulated sugar, flour, buttermilk, 8 fluid ounces water, oil, cocoa powder, vanilla extract, baking soda, baking powder, salt and eggs in a mixer and whisk on speed 1 until all the ingredients are incorporated. Scrape down the sides of the bowl with a spatula and mix on speed 2 until the batter is lump free.
• Fill the cupcake liners half full with the chocolate batter and bake for 25 minutes, rotating halfway through the bake time. Cool the cupcakes completely.
• To assemble: Place the Chocolate, Orange and Clove Infused Ganache filling into a piping bag and squeeze a small amount of the filling into the centers of the cooled cupcakes. Also pipe a small circle of this ganache around the top edge of the cupcake (so you can see the filling even after it is frosted). Generously pipe the Chinese Spiced Tea Buttercream on top. Garnish with chocolate curls and orange sugar crystals.
• In a large pot, whisk together the granulated sugar, cocoa powder, cornstarch and fine salt. Once mixed together, add 10 ounces water and whisk until smooth. Cook over medium-high heat until the mixture comes to a boil. Continue whisking for 1 minute. Remove the pot from the heat and add the dark chocolate, butter, orange liqueur, orange oil, ground cloves and orange oil. Allow the mixture to cool.
• In a medium pot, combine the granulated sugar with enough water to make the mixture resemble wet sand. Place this pot over medium-high heat and cook to 235 degrees F.
• While the sugar cooks, begin whipping the egg whites in a stand mixer with the whisk attachment to full volume.
• Once the temperature of the sugar reaches 235 degrees F (soft ball stage), pour the sugar into the egg whites. Continue whipping until the mixture cools to just above body temperature, about 4 minutes.
• Slowly add in 1 pound butter (about 4 ounce pieces at a time). After each addition, allow the butter to mix in almost completely before adding more. The mixture should separate and come back together.
• In a small saucepan, heat 8 ounces water to a boil. Remove from the heat and add the loose tea (not the ground tea). Steep for 10 minutes. After 10 minutes, strain into a separate bowl.
• Once the butter mixture has come back together, remove the whisk attachment and replace with a paddle. Add in the remaining 1 pound butter, confectioners' sugar, steeped tea and ground tea. Paddle this mixture until light and fluffy, about 5 minutes.

BUTTERCREAM TEA

Steps:

• Add all ingredients to a mug and stir.
• Garnish with a cherry if desired, and serve.