I’m officially hooked on baking with tea. I’m craving baked goods with chamomile, oolong, and chrysanthemum. Why? I learned the trick to getting a vibrant tea flavor in my baking and I’m itching to experiment.
I’ve tried baking with tea before, but I couldn’t get the tea flavor to come through strongly enough. I’ve tried:
- Grinding tea and putting it directly in the batter. This doesn’t release the tea flavor and people don’t like finding leaf bits in their cupcakes.
- Steeping the tea in milk and using the tea-infused milk. I imagine that this could work, but not all recipes contain milk – and if they do, it’s not always enough to strongly affect the cupcake flavor.
- Steeping tea bags in butter. The butter boiled, the flavor never changed, and the tea bags disintegrated. People like pieces of tea bag in their cupcake far less than they like leaves.
So what’s the best way to bake with tea?
…unsalted butter and…
…strong, loose tea.
Using the two, you can make a tea-infused butter to use in your recipe in place of plain butter.
Tea Cupcakes Using This Method
Here are some of my favorite tea cupcakes made using this method: