Tuesday, August 24, 2010

My Cuppa Tea

This week SHORTBREAD was graced by the presence of one of my oldest and best friends little sisters to shadow us. Not only is she wise beyond her years but she knows her way around a kitchen! In the past 5 hours alone we made Salt Free Buns, Chocolate Covered Blueberry Cheesecake Truffles, Almond Chocolate Chip Cookies, Mini Muffins, Bundt Cakes, Cupcakes, Frosting and don't forget about our girlie Camouflage Butter Cookies (coming in the next blog post). One item in particular that we spent the most time on was our Earl Gray Cupcakes with Red Velvet Cream Cheese Frosting! It was a new experiment for the both of us so we figured why not. We used SHORTBREAD's standard cupcake recipe which called for buttermilk. We took the buttermilk, boiled it and infused in with earl gray tea bags... then continued on with the recipe. The frosting was a standard cream cheese frosting recipe which we added about a 1/2 cup of coco powder to it, some red food coloring and woah... RED VELVET FROSTING! I would say the final verdict on the cupcakes was that they were light and fluffy with a strong bergamot flavor from the earl gray tea, but not too sweet which was great when topped with the deliciously velvety frosting! Definitely my cuppa tea! 

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