GUAYUSA TEA CUPCAKES
For the Chocolate-Guayusa Tea Cake Base
- 1/2 cup whole milk
- 3 Waykana guayusa original tea bags
- 3/4 cup plus 2 tablespoons all-purpose flour (for sea-level, reduce to 3/4 cup plus 1 tablespoon)
- 2 1/2 tablespoons unsweetened cocoa powder
- a scant 3/4 cup sugar
- 3/4 teaspoon baking powder (for sea-level, increase to 1 1/2 teaspoons)
- a pinch of salt
- 3 tablespoons unsalted butter, at room temperature
- 1 egg, at room temperature
- 1/4 teaspoon pure vanilla extract
For the Guayusa Tea Buttercream Frosting
- 2 cups confectioners' sugar, sifted
- 5 tablespoons unsalted butter, at room temperature
- 2 1/2 tablespoons Waykana Guayusa tea powder
- 2 tablespoons whole milk
- Put 1/2 cup milk and 3 guayusa tea bags in a liquid measuring cup, cover, and refrigerate for a few hours, or overnight if possible.
- Preheat the oven to 350 (F); for sea-level, preheat the oven to 325 (F).
- Put the 3/4 cup plus 2 tablespoons flour*, 2 1/2 tablespoons cocoa, 3/4 cup sugar, 3/4 teaspoon baking powder*, pinch of salt, and 3 tablespoons butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
- Remove the guayusa tea bags from the infused milk and strain into the measuring cup.
- Combine the milk with 1 egg and 1/4 teaspoon vanilla; whisk the mixture together.
- Slowly pour half the milk/egg/vanilla mixture, beating well until all the ingredients are well mixed. Turn the mixer up to high speed and beat to make sure there are no lumps.
- Turn the mixture down to medium-slow and slowly pour in the remaining milk mixture, scraping any unmixed ingredients from the side of the bowl with a rubber spatula. Continue mixing for a couple more minutes until the batter is smooth.
- Spoon the batter into paper cases lined in a muffin tin until each case is two-thirds full. Bake in the preheated oven for 20 - 25 minutes, or until the cake bounces back when touched. A skewer inserted in the center of a cupcake should come out clean.
- Let the cupcakes cool slightly in the pan before turning out into a wire rack to cool completely. When the cupcakes are cold, spoon Guayusa Tea Buttercream Frosting (recipe follows) on top and decorate accordingly.
Guayusa Tea Buttercream Frosting Recipe
Beat together 2 cups confectioners' sugar, 5 tablespoons butter, and 2 1/2 tablespoons Guayusa tea powder in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
Turn the mixer down to a slower speed, and slowly pour in 2 tablespoons whole milk.
When the milk is completely incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes.