Ingredients for 12 cupcakes continue reading for the frosting!
-2 jasmine tea bags or 2 tea spoons of loose jasmine tea
-1 cup of milk
-100g unsalted butter
-1 cup of sugar
-2 cups of flour
-1 teaspoon of baking soda
-1 teaspoon of vanilla extract or flavouring
-1/4 teaspoon of salt
Firstly- Preheat your oven at 250 degrees.
Heat a pan and add a cup of milk and add either jasmine tea bags (2) or loose leaf jasmine tea.
Once the water is beautifully fragrant you can turn off the pan....
Into a bowl bowl beat the butter until soft and add in the sugar,beat until fluffy (around 2-3min) Then add the eggs one at a time beating for 30seconds each.
In another bowl- mix the flour,baking soda and salt.Add about a third of the dry ingredients to the mixing bowl and beat to combine.
Now-add half of the jasmine milk made earlier to the mix (of course if you used loose leaf use a sieve)
continue stirring the mixture and gradually adding all of the milk and all of the dry ingredients.
Vanilla extract can now be added! Beat to combine the vanilla to the mixture...
You can now add your mixture into your moulds....i like to use silicone cups.Fill them only half full as your cupcakes will rise quite high!
Put into the oven at 180 degrees and leave for 15-20minutes!
some bun in the oven reading time?? Here are some Jasmine Facts and tips before the frosting recipe
The beautiful jasmine flower has many uses from beauty to culinary.It is drank in tea in china,worn in the hair of women in South east Asia and used to make an essential oil in Egypt! Of course in the west these days we have adopted all these methods and also use jasmine as a top note in many perfumes.
How I use the prettyful Jasmine flower
I am often referred to as Jasmine by my friends but this is more for my similar looks to the Disney princess and not for my love of the sweet perfumed flower! It is purely coincidental that Jasmine is my favourite fragrance!
I eat,drink,wear and smell of Jasmine! It has so many good uses and is very beneficial!
Once a week I rub jasmine oil into my hair and leave for a couple hours.I don't add so much that i look like i have been thrown head first into a chip pan but rather i just have a bit of a shine and the smell is so comforting! I wash it off when i wash my hair and it leaves it amazingly shiny! My hair has become a lot thicker since i started using jasmine oil so I highly recommend it!
I like to drink pots of tea! I do like normal British tea but i can only have a cup or so but herbal tea i drink like water! Though i don't really like water...My skin was quite dry and dull prior to drinking herbal tea from dehydration so boy was i glad when i found i liked it! Of course a favourite of mine is Jasmine tea!!! Now you must try Jasmine tea with some cake as the sweet taste from the cake and slightly bitter taste from jasmine tea compliment each other greatly!
If you suffer from dry scalp and skin
Try mixing jasmine essential oil with almond oil.....
To rid of dandruff add 2 teaspoons of pure jasmine oil to a cup of olive or almond oil and massage on to the scalp twice a week...lesson when you see improvements
For dry skin use the same and massage into the dry areas...add a heated towel to the area and leave for a good 20minutes.....do this 3 times a week to begin with and lesson as you skin improves
When your cakes are ready!!
Let them cool before adding the frosting!
For the frosting-
-120g icing sugar
-1 jasmine tea bag
-1/2 cup of boiling water
Add the tea bag to the half cup of boiling water and leave......
Beat the butter until soft and then beat in the icing sugar a table spoon at a time....you can then add 2 tablespoons of the jasmine tea and any colouring you wish to have if any..
Making sure your cakes are cool pipe on the icing or use a table spoon to add and shape the frosting....your frosting should be soft yet firm enough to stand on the cake without dripping
I hope you enjoyed this Post...stay tuned for chocolate and
lavender cupcakes, how to-theme party series,Vintage make
up looks and glamorous Christmas!!