Lemon Cupcakes with Passionfruit Frosting
Sweet and Tangy
The inspiration for this cupcake was an Arnold Palmer, you know the drink that’s half lemonade and half iced tea. Making sweet tea frosting is proving more difficult than I thought; fear not though, I haven’t given up yet. Tazo’s Passion Tea is one of my absolute favorite teas to drink over ice and while having a glass the other day, I thought this passion fruit tea would make a wonderful frosting. I just love the natural color that this tea gives to the frosting.
This cake and frosting combination is wonderful. The cake is citrusy and tart while the frosting is sweet and floral and I think the two flavors work very well together.
The key to the frosting is using two tea bags and boiling the tea bags in the water down to the amount called for in the recipe, concentrating the flavors. Make sure your tea is cool before you incorporate it into the frosting.
1 Stick Butter (room temperature)
1 Cup Sugar
1 1/2 Cups Flour
1 1/4 Tsp Baking Soda
1 Tsp Baking Powder
1/2 Cup Milk
1/2 Tsp Vanilla
2 TBSP Lemon Juice
1 Lemon Zest
1 Lime Zest
1 Stick Butter
3 Cups Powdered Sugar
1/4- 1/2 Cup Brewed and Cooled Passion Fruit Tea
1-Cream Butter, Sugar, Eggs, Vanilla, Lemon Juice, and zest together in a large bowl.
2-In a smaller bowl, whisk together dry ingredients and then slowly add to the wet mixture using an electric mixer, mix on medium high for two minutes.
3- Pour into pre-lined muffin tins.
4- Bake at 350 degrees for 16-18 minutes or until a toothpick inserted comes out clean.
1-Cream butter with an electric mixer slowly adding the Powdered Sugar.
2-Slowly add the tea and continue to whip until light and stiff.
*Make sure your cupcakes are cooled before frosting them. I did a large swirl with this and I think the colors go very well together, very CandyLand.