A Super Super Bowl: Cream Ales and Tea Infused Buttercream Icing

What else pairs nicely with absurd displays of masculinity, the noxious smell of hot wings, and Genesee Cream Ales ($1.25 for a tall boy) but cupcakes. It’s been a while since I’ve made these tiny cakes, and after a visit to the new Harney & Sons store in SOHO I was inspired by one of the Harney sons to steep their Paris (black tea with vanilla, caramel, and Bergamot) tea in some milk for buttercream icing. Yes, I do see the irony of creating such a dainty dessert only to debase it with neon food coloring and beer, but I think this is emblematic of my life so far: my attempts at femininity perpetually muddled by my unabashed love for all things low-brow. I think Liz Lemon said it best on 30 Rock: “I can have it all.”

For the cupcakes, I used the vanilla cupcake recipe from Vegan Cupcakes Take Over the World by Isa Moskowitz and Terry Hope Romero (a relic from my vegan days). Egg prices at the farmers market are kinda steep right now, so I used the vegan recipe as a base but substituted the oil for real butter. (Recipes for the cupcakes and icing below.)

my humble mise en place

my cupcake army

Ingredients:
1 cup soy milk
1 tsp. apple cider vinegar
1 1/4 cups flour
2 tbls. cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup softened butter (vegans: they suggest non-hydrogenated margarine)
3/4 cup sugar
2 tsp. vanilla extract
1/4 tsp. almond extract
For the icing:
1/3 cup whole milk
1 tsp. loose tea, I used Harney and Sons Paris tea
1/2 cup unsalted butter
4 cups confectioners sugar
tsp. of vanilla
1/2 tsp. salt

Preparation:
1. Preheat the oven to 350 degrees and line your cupcake tray with liners.
2. Whisk together soy and apple cider vinegar in a small bowl and set aside so it can curdle.
3. Sift together dry ingredients into a large bowl and mix.
4. In a separate bowl, cream together butter and sugar until light and fluffy . Beat in vanilla and almond extracts then alternate mixing in the soy/cider and dry ingredients.
5. Fill cupcakes holders 3/4 way up and bake for 20-22 minutes. Remember to let them cool before icing them!!

For the icing:
1. In the smallest saucepan you have, heat milk over med-low heat until lukewarm. Add the loose tea and let it steep for about 10 minutes. Don’t let the milk get too hot!
2. Once steeped, turn off the heat and strain the milk into a small bowl and allow it to cool completely before using.
3. Whip the softened butter for about 2 minutes. Then add the sugar, salt, vanilla, and milk and cream until it starts to thicken and becomes difficult to whisk.
4. Add some coloring, spread on the cupcakes, and voila!

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One Comment on “A Super Super Bowl: Cream Ales and Tea Infused Buttercream Icing”

  1. […] Skip to content HomeAbout MeRead More!Farm WomenFarm Women ResourcesThe Booklist ← A Super Super Bowl: Cream Ales and Tea Infused Buttercream Icing […]


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