I have a confession to make–I have a helpless, uncontrollable sweet tooth. Like that of a four year old. Yeap, my mom has Type 2 diabetes (which has a very strong genetic predisposition) but I don’t care or at least my appetite doesn’t seem to care. It’s pretty bad. I’ve been living with my parents for a while now (which you probably found out here), so whenever I go to a bakery and buy a bunch of baked goods made out of chocolates I become subject to a barrage of nagging. Something that never happened when I lived alone. Sigh.
So, after much thinking, I decided to compromise; instead of BUYING goodies I will BAKE them. Yeap you read that right. Instead of blindly taking in food of which ingredients or the amount of sugar I have no idea of, I will be the boss and decide what and how much of each ingredient I will put in. That way it would be healthier. Or so I believe. With that being said, I can assure you that any baking recipes I will be posting here will probably have a reduced amount of sugar and butter or, heck, even butter-free. They will be mostly catering to those who have a sweet tooth like me but have to watch out for diabetes or any other health conditions.
Anyways, back to the point. Today I was flipping through Gail Wagman’s book Cupcakes Galore (it’s a really good book with a lot of holiday-themed cupcakes; you should definitely check it out!) and got inspired by her Earl Grey Cupcake recipe. Except for one thing. I didn’t have enough money to buy a box of Earl Grey Tea (I’m that broke). So I went through my freezer and found this:
Rose tea. Mmmmm. I bought a container of this for my parents back when I was in NYC. In Flushing of Queens, there was this famous tea & dessert place called the Rose House. It was always fully decorated with roses and served fragrant, aromatic, floral-scented tea. It quickly became one of my favorite places. So before I left NYC for grad school I stopped by this place and bought a container of its most famous rose tea for my parents.
My mother must’ve loved it in the meantime, because there was only a teeny tiny bit of it left. See the picture above. Well, there was much more than that in the picture, but you get the idea.
So I decided to substitute Rose loose leaf tea for Earl Grey, as if I were embarking on a wild adventure. During the whole time I was making this I was afraid that it might turn out as a failure, but oh well, what else could I do? So I went ahead and made tweaks here and there to Wagman’s recipe and proceeded with caution.
First, I heated milk with tea to a boil. As soon as the milk started boiling I removed it from the heat and let the tea leaves steep for half an hour. It is important that you remove the mixture from the heat as soon as it starts boiling because otherwise your milk will start thickening. This undoubtedly was the most fun part of the process as it filled the whole house with the aroma of roses. Can you imagine that?! Mmmmm…
Then I measured out the dry ingredients, creamed the butter and sugar together, added eggs, and all the usual steps that baking cupcakes entails.
These babes… after baking for 25 minutes…
…became these babes. Voila! They look unadorned and naked without the frosting but let me assure you they tasted just as good, especially with that smell of roses that you’ll whiff as you take each bite (you can feel free to frost it with your own recipe or with those that you can buy at the store. I personally decided not to frost them because my mother is diabetic). YUM. AH. My life felt so complete as I chomped two of these babes down with my mom.
Another thing that is so great with these is that it doesn’t have to be made with rose tea. You can use any type of tea with your preference; just make sure that they are in loose leaf forms or in tea bags.
So before I go and eat another one of these, let me drop off the recipe here for you guys:
FROSTLESS ROSE MILK TEA CUPCAKES
Makes: 12 cupcakes
2/3 cup whole milk
2 teaspoons loose or 2 tea bags of rose tea (or any tea of your choice)
1 and 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoons salt
1/2 cup/1 stick unsalted butter, room temperature
1 cup sugar
1. In a small pan, heat milk with tea. Bring to a boil and then remove from heat and let steep until milk is cool to the touch, about 30 minutes. Filter the tea or remove tea bags and set liquid aside.
2. Preheat oven to 350 Fahrenheit.
3. Mix flour, baking powder, and salt together and set aside.
4. Cream butter and sugar together until fluffy and light. Add eggs one at a time, mixing well after each addition. Alternately beat in dry ingredients and liquid.
5. Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for about 25 minutes. Remove from oven and cool.
See? Only five steps! Another thing that I loved about this recipe is that it is so simple and yet yields such unique cupcakes. If you have any other suggestions or questions, feel free to comment below!
Happy baking ❤