Photo: Deva Williamson
Lapsang souchong cupcakes
13 ingredients
30 min + 1 hr
Makes 24 cupcakes
openrecipes
Cupcakes don't have to be sickly sweet. These tea scented cupcakes topped with whisky flavoured buttercream will please more sophisticated palates.
Estimated Nutrition (whole recipe, rough)
1149
Calories
37g
Protein
43g
Fat
150g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Skimmed Milk | 1 cup (244ml) whole | 149 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Tea | not in our table | 0 |
| Whisky | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250ml/9fl oz semi-skimmed or skimmed milk
- 8 Lapsang Souchong tea
- 220g/8oz unsalted butter
- 450g/1lb granulated sugar
- 2 large free-range eggs
- 250g/9oz self-raising flour
- 240g/8½oz plain flour
- 230g/8¼oz unsalted butter
- 120ml/4fl oz semi-skimmed milk
- 2 tsp good quality vanilla extract
- 500g/1lb 2oz icing sugar
- 3 tbsp whisky
- 100g/3½oz dark chocolate
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes