Mystery Box Cupcake Challenge Recipe #1: Raspberry Zinger Cupcakes
One of my favorite blogs,
The Sweetest
Kitchen, has announced the Mystery Box Cupcake
Challenge!I am so excited about this competition!
Each month The Sweetest Kitchen will announce the mystery
ingredient on the first of the month. Contestants have only 20 days
to come up with a new and exciting cupcake recipe using the mystery
ingredient and submit the entry. July's mystery
ingredient:
TEA!
I wanted to create a cupcake that was
both original and delicious. Something sweet and summery, that
would look just as good as it tastes. During the hot summer months,
I love to drink flavored iced
teas.They are a fun twist on a cool and
refreshing Southern classic. I found my inspiration there.
My answer to the challenge: The Raspberry Zinger
Cupcake!
To make these little beauties you will
need:
Raspberry Zinger Cupcakes:
1 1/2 cups sugar
1/2 cup shortening
2 large eggs
1/2 teaspoon vanilla
½ cup whipping cream
½ cup strong brewed celestial seasonings raspberry zinger tea,
cooled*
2 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
4 egg whites from large eggs
Lemon Buttercream Icing:
1/2 cup butter
1 (1 lb) package confectioners' sugar, sifted (4 cups)
1/2 teaspoon grated fresh lemon rind
3 tablespoons fresh lemon juice
1 tablespoon milk
1 dash salt
Garnish:
Fresh Delicious Raspberries
Preheat oven to 350 degrees. Line cupcake pans with paper liners.
Cream together sugar and shortening. Add 2 large eggs, vanilla,
whipping cream and cooled tea and combine at medium speed. Scrape
bowl. Add flour, baking powder, salt and combine at medium speed.
Scrape bowl. Add egg whites and mix at high speed until fluffy and
smooth, approximately 2 minutes.
Fill liners 1/2 to 2/3 full of batter. Bake 20 to 25 minutes or
until toothpick inserted in center comes out clean.
Cool 10 minutes in pans then remove from pan, and place on wire
racks to cool completely.
For the icing:
Beat butter or margarine until soft in a medium sized bowl. Beat
in confectioners' sugar alternately with lemon rind, salt lemon
juice, and milk. Continue beating until smooth and spreadable. Fill
pastry bag and pipe on cupcakes.
Garnish with fresh raspberries and Enjoy!
*I boiled a generous half cup of water and steeped 6 tea bags for
20 min to make the tea
The winner of July's
Mystery Box Cupcake Challenge will receive prizes
from:
Thank you to all our
prize sponsors!