Tea plays such an important role in our house. Doesn’t matter if it’s rain or shine, summer or winter. Whoever walks into the kitchen first thing in the morning will be the one who fills the kettle and brews a pot for the rest of the family, or for the visitors who happened to be staying with us at the time.
To us, the first cuppa is like putting oil in the engine, warming it up and making it start smoothly, so we can wake up properly.
Then there’s the “elevenses”. In the UK, whether someone works in an office, at a building site, or around the house, at 11 o’clock the kettle goes on.
The afternoon tea time usually starts at around 3 o’clock. This is the time cakes are eaten alongside a nice cup of tea.
That’s exactly what we were doing the other day, making these cakes, my daughter and I.
Almost at the same time, we said the same thing: “I wish we had some cakes here!”
So half an hour later, a tray of delicious-smelling green tea and orange cupcakes came out from the oven, and our afternoon tea was completed.
( 做 12 個 )
- 蛋中號 2 隻 約 129g ( 先將蛋連殼放在量度器上錄取正確重量。舉例，如果 2 隻蛋是 129 g 的話，就用 等量 129 g 的牛油、自起粉和幼砂糖。)
- 無鹽牛油 129g + 6g ( 那 6g 是用來補回沾在茶葉上失去的牛油 )
- 自起粉 ( 低筋粉 ) self raising flour 129g
- 黄幼砂糖 129g
- 綠茶葉 9 茶匙
- 橙皮半個刨末 ( 可用檸檬或青檸皮 )
- 雲尼拿香精 ½ 茶匙
- 把牛油放進小煲內用小火溶化後，加入綠茶葉，輕輕拌勻，繼續用小火慢慢把茶葉煮 5 分鐘之後，關火置一旁，待涼後用篩把牛油過瀘備用。預熱焗爐至 170 C / 338F / Gas 3，把紙杯蛋糕的杯子放進烤盤內。
- 大碗中加入砂糖，傾進茶味牛油。 用手提打蛋器把糖和牛油一起打 2 分鐘至淺色。 然後雞蛋分兩次加進，打勻後，下雲尼拿香精全部拌勻。
- 用雪糕匙把粉漿盛進烤盤的紙杯內，置焗爐內烘 15 分鐘，取出用竹籤插入中央部份，抽出時沒黏物便熟了。小蛋糕放網架上，涼透了才作裝飾。
- ( 1 份 margarine / butter 對 2 份 icing sugar 便成 1 份奶油糖霜，有需要的話可隨比例增多 )
- 3 oz / 75 g Stork margarine / butter ，6 oz / 150 g 霜糖 icing sugar
- ½ 茶匙雲尼拿香精
- 首先用打蛋器把 margarine / butter 打至軟滑，下雲尼拿香精。
Green Tea and Orange Cupcakes
- 2 medium sized eggs about 129g ( weigh the eggs with their shells, eg. if the eggs weight 129g, then use the same amount of unsalted butter, self raising flour and sugar )
- 129g + 6g unsalted butter ( that 6g butter is to replace the butter that has been soaked up by the tea leaves later)
- 129g self-raising flour
- 129g golden caster sugar
- 9 teaspoons loose leaf green tea
- The zest of half an orange (or any other citrus fruit)
- ½ tsp vanilla essence
- Melt the butter in a pan over a low heat. When it has just melted, add the green tea leaves and stir. Simmer on a low heat for 5 minutes, then turn off the heat, when cool, strain through a sieve and leave at one side. Turn on the oven at 170C / 338F / Gas3，place cupcakes cases in baking tray.
- Put sugar in a large bowl, pour the tea-infused butter in, use a hand held mixer to whisk together the butter mixture and the sugar until pale. Beat the eggs lightly with a fork and then add a little at a time to the butter and sugar, whisking between each addition, until the eggs are well incorporated. Add the vanilla essence and stir in.
- Sieve the flour into the mixing bowl and fold into the mixture using a metal spoon, taking care not to knock any of the air out. Continue mixing until there are no traces of flour and it is all well mixed. Add the orange zest and stir well to distribute it evenly.
- Put ice-cream scoopful of the cake mix into each cake case and bake in the oven for 15 minutes. They are ready when the edges of the cakes are golden, and the sponge bounces back when lightly pressed in the middle. Take them out to put on a rack, decorate them when cool.
- ( 1 part margarine / butter to 2 part icing sugar, so just make up the quantity as required. )
- 3 oz / 75g Stock margarine or butter, 6 oz / 150g icing sugar
- ½ tsp vanilla extract
- Green food colouring
- Piping bag and a star shaped piping nozzle
- Whisk the margarine / butter with a hand held mixer till soft, add vanilla extract.
- Add the icing sugar, a little at a time, carry on whisking until very smooth, add a bit of colouring if desired.
- Insert a star shaped nozzle in the piping bag, fill the piping bag up by standing the bag inside a wide necked bottle, roll down the top of bag, spoon icing into the bag, squeeze down the content and tie the top. Then start pipping from outside of the cupcakes to the center, add decorations to your preference.
The refreshing taste of the tea mixed beautifully with the citrus flavour from the orange zest, and the lightly fruity fragrance combined with the heart-warming buttery smell to create a delicious aroma in the kitchen. These cupcakes were scrumptious.