I love receiving goodies through the post, especially when they are so good they act as muse to my naturally creative urges and inspire me to come up with something so delicious it literally makes everyone drool and sigh with ecstasy.
The parcel that arrived at my door was full of Clipper teas. They are my favourite and sometimes I’m lucky enough to receive new products to try. On this occasion it was a box of intriguingly named packages…Zen Again, Rise and Shine, Snore and Peace or Cloud Nine…They form part of the Fruit Infusion range and I liked them all; but the stand out one for me was the Love Me Truly chai infused tea. I’m seriously addicted. I can’t stop drinking the stuff, and if I’m not drinking it I’m dreaming up ways to sneak it into desserts, like these totally heavenly cupcakes. I swear I’ve never seen sixteen cakes disappear so quickly, they were that popular! Light, delicately flavoured, slightly squishy and totally moreish.
Not convinced by chai cupcakes? Here give them a go…I promise, you won’t be sorry.
Love Me Truly cupcakes:
180g caster sugar
200ml milk (heated to boiling point with a Clipper Teas, Love Me Truly tea bag and then allowed to stand and cool)
180g self-raising flour
1 medium Bramley apple peeled and finely diced
1 teaspoon Steenbergs cinnamon
2 medium free range eggs
100ml single cream, heated with the same Love Me Truly tea bag (or a fresh one if you prefer)
4 tablespoons icing sugar
Pre-heat the oven gas mark 4 / 180 degree C
Cream the butter and caster sugar until light and fluffy. Add the eggs alternating each with a spoonful of flour to prevent it curdling. To mix you can use an electric whisk or in a food processor. Add half the milk beating well, then half the flour and the cinnamon. Add the rest of the milk followed by the rest of the flour and this time use the pulse setting (if you have one on your blender) or stir together until just mixed. Mix in the chopped apple by hand. You should have a thick batter and not the usual cupcake mixture.
Put about 16 cup cake or fairy cake cases into a cupcake tray and spoon in the batter. Cook in the oven for about 20 to 25 minutes, but keep an eye on them after about 15 minutes. They should be golden brown and well risen, although these cakes will be slightly spongier in comparison to the to a usual cupcake recipe.
Remove from the oven and allow to cool on a wire rack.
While they are cooling warm the single cream gently with the teabag. Leave to cool and infuse. When cold remove the tea bag and sift in the icing sugar stirring well. Drizzle or spoon over the cupcakes.
You can then decorate them or finish them however you wish. I used some chocolate flakes on the top of mine. Sadly my pictures don’t really do the cakes justice, but you will just have to trust me and go for it!