There are a millon other really important/productive things have to do right now. I could be studying for my Chem AP! I could be writing a script for my Spanish video project! I could be straightening my hair! I could even be asleep.
But I’m doing none of those things. Because my dedication to cupcakes is unworldly.
Imagine if you had a cupcake avalaible to you at every moment of the day? What if everyone just went around eating cupcakes? There would be an international phenomenon of cupcake-induced peace and happiness. And besides the forty pounds everyone would gain, all problems would just float away.
But if you make the right cupcakes, you don’t even need to worry about gaining forty pounds!
These cupcakes are the right cupcakes. No butter. No white sugar (I actually ran out of white sugar recently so I’ve been using only brown oops). Tea leaves. Tea is good for your metabolism, so these cupcakes may actually help you lose weight. Well, maybe not.
They’re very yummy, though.
If you run around a public place giving these out, you may attract some strange looks, but you also will make a few people very happy. Because, really, isn’t that what baking is all about? It’s about feeling good within yourself and helping others to feel the same way. Cupcakes are the perfect way to brighten the world.
So make these cupcakes, the end.
Raspberry Chamomile Cupcakes inspired by Joy the Baker
- 1/4 cup applesauce
- 1 cup flour
- 1/4 cup brown sugar
- 1/2 cup honey
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch salt
- 1 1/2 tsp raspberry tea leaves (from about 5 tea bags)
- 1 1/2 tsp chamomile (from about 5 tea bags)
- 1/2 cup minus 2 tbs soy milk
- 1 egg
- 1 tsp vanilla
- Preheat oven to 325 degrees and line a muffin tin with 12 liners.
- Cream applesauce with flour, brown sugar, honey, baking powder, baking soda, salt, and tea leaves for about five minutes.
- In a small bowl, whisk soy milk, egg, and vanilla.
- Pour half of the milk mixture into the flour mixture and mix just until incorporated on low speed, then add the rest of the milk and beat on medium-high speed for one minute.
- Pour the batter into the cupcake liners, scraping it from the bowl using a rubber spatula. They will each fill about halfway.
- Bake 17-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. (How to Test a Cake for Doneness)
- Let cool ten minutes in the pan, then transfer to a wire cooling rack to cool completely.
- Top with honey glaze.
- 2 cups powdered sugar
- 1 tbs honey
- 6 tbs heavy cream
- 1 pnch salt
- Whisk together four ingredients until smooth and spread on top the cooled cupcakes.
- Garnish with a sprinkling of tea leaves!
I really like the fact that these cupcakes involve tea leaves. Tea leaves to flavor baked goods is just so intriguing. Imagine all the random dfferent types of teas there are…and you can make cupcakes out of all of them! I was told these cupcakes were a tad muffin-like, which I’m sure is because of the lack of butter and sugar. It’s true they weren’t fluffy and super duper soft-as-feathers like an ideal cupcake should be, but they didn’t really have the texture of muffins either. They were like in-betweens. Fancy enough to be called a cupcake, but healthy enough to be reminiscent of muffins. I hope these cupcakes help you spread happiness throughout the world.
And now a question for my readers. What can I make with brown butter frosting, besides banana cake?