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Higher Tea Cupcakes

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    Say the word ‘cupcake’ to anyone, and there’s a high probability that you’ll get a response along the lines of ‘where’, ‘can I have one’, ‘yes please’, ‘what flavour’, or simply a bewildered stare. Don’t worry about that last one.  As soon as you produce a cupcake, that bewildered look will turn into a ‘for me?’

    The fun thing about cupcakes is that they’re small, perfect for one, and usually decorated beautifully. The other delicious part of cupcakes comes from the ability to experiment and make an endless variety of flavours.

    Here at Kambrook, we’re taking the experimenting serious, and have partnered up with Higher Living, who make the most gorgeous range of herbal teas. Now, instead of just drinking the tea, we’ve added it to two of our cupcake creations, which we’re sharing with you today.

    We have a tea pack from Higher Living to give away to five lucky readers. Higher Living Tea is one of a very few brands that still proudly produce and pack all of their products in Great Britain. Higher Living Teas are organic, 100% natural and most are naturally caffeine free so you can be sure that you are getting the very best from your cup.

    Higher Living - Better Brighter Bolder.

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    Citrus and Vitality ‘Tea’ Cakes with Cream Cheese Icing

    • Prep Time: 15 minutes
    • Cooking Time: 20 minutes
    • Makes 24

    INGREDIENTS

    • 125g butter, softened
    • 1 cup caster sugar
    • 1 lemon, rind and juice
    • 1 orange, rind and juice
    • 1 ruby red grapefruit, rind and juice
    • 3 x 59g free range eggs
    • 2 cups self-raising flour

    SYRUP

    • ½ cup boiling water
    • ½ cup caster sugar
    • 2 x Higher Living ‘Vitality’ teabags 

    ICING

    • 125g cream cheese, softened
    • 1 cup icing sugar mixture, sifted
    • 1 tsp lemon juice

    DIRECTIONS 

    1. Preheat a fan forced oven to 170C and line 2 x 12 holed muffin trays with patty pans.
    2. Using an electric mixer with the beater attached, cream the butter and sugar until whipped and lightened in colour, approximately 4 minutes. Add the rind of the lemon, orange and grapefruit and mix for a further 30 seconds.
    3. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer and gently fold through the flour and the juice from the lemon, orange and grapefruit. There should be approximately 350ml of liquid from the citrus.
    4. Place a heaped tablespoon of mixture into each patty pan and then place them into the oven to bake for 15 minutes or until a skewer can be removed cleanly.
    5. While the cupcakes are still hot, stab 6 holes in the top of each using a skewer. Combine the ingredients for the syrup in a jug and pour a teaspoon over each cupcake and allow to stand until cooled.
    6. To make the icing, place the icing ingredients into the mixer bowl with the beaters attached and whip until combined and fluffy, approximately 3 minutes. Drop a teaspoon sized dollop onto each cupcake and serve immediately.

     

    Hazelnut and Cinnamon ‘Tea’ Cakes

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    • Prep Time: 10 minutes
    • Cooking Time: 20 minutes
    • Makes 12

    INGREDIENTS

    • 2 x Higher Living Cinnamon teabags (carefully cut the top of each tea bag and tip out the tea leaf contents into a small bowl) 
    • ½ cup milk
    • 130g butter, softened
    • ½ cup caster sugar
    • ½ tsp vanilla essence
    • 2 x 59g free range eggs
    • 125g hazelnut meal
    • 1 cup self raising flour
    • ½ cup chocolate hazelnut spread

    DIRECTIONS

    1. Preheat a fan forced oven to 170C and spray and 12 well muffin tin with canola oil spray.
    2. In a jug, place the loose tea leaf contents from the tea bags and the milk, and then stir to combine. Place into the microwave for 60 seconds and allow to stand for  5 minutes.
    3. Using an electric mixer with the beaters attached, cream the butter, sugar and vanilla until lightened in colour and thickened.
    4. Add the eggs one at a time, mixing well after each addition. Fold through the hazelnut meal , flour and milk on a low speed and evenly distribute the mixture to the muffin tray wells.
    5. Place into the oven for 20 minutes or until golden brown and serve with a dollop of chocolate hazelnut spread.

    ** This Competition has now finished, thank you to all who participated! **  

    NOW FOR THE WINNING PART

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    The lovely people at Higher Living are giving five (5) lucky readers the chance to win one of their Higher Living tea packs (consisting of each tea show above). All you have to do is answer in twenty-five words or less this simple question in the comments section of this blog post: What is your favourite flavoured cupcake?

    Five (5) lucky winners will be selected and will win their very own Higher Living tea pack, RRP $18.45.

     

    Please note:

    • Only one entry per person
    • Open to Australian residents only
    • Five (5) winners will be selected by Kambrook
    • The winners will be contacted by email and Kambrook reserves the right to announce the winners on our online site https://aperfectpantry.com.au

    This competition will run from 9am 12th August 2013 to 12pm 18th August 2013.

     

    Click here for full Terms & Conditions.

     

    IF YOUR ENTRY EXCEEDS 25 WORDS YOU WILL BE DISQUALIFIED FROM WINNING!

     

     

     


    • Olivia Roach 12 August 2013

      Nothing beats a lemon meringue cupcake, with zesty lemon filling, light fluffy lightly toasted meringue. Yumo refreshing and tasty.

    • Lisa Smith 12 August 2013

      Tea cake cupcakes of course, but I also love vanilla cupcakes with yummy cream cheese frosting.

    • Jennifer B. 12 August 2013

      Nothing excels more than the delicious tang of LEMON CUPCAKES with Lemon Cream and Cinnamon Tea! :D

    • Ange Fletcher 12 August 2013

      Raspberry and white chocolate...yummm

    • Maria arganese 12 August 2013

      Unfortunately plain lemon flavour cupcake is all I've savoured
      I must have led a deprived childhood
      So my wish now is for licorice

    • aimee t 12 August 2013

      Orange and poppy seed with vanilla icing makes me tummy rumble just thinking about it:p

    • Lorraine C 12 August 2013

      I love a Mississippi chocolate mud cup cake, Yum.

    • Yvonne Brookes 12 August 2013

      I just love berries and at the moment my favourite cupcakes are fresh blueberry, we made some on the weekend and they are gone already.

    • Christine Gleeson 12 August 2013

      Vanilla cup cake with passion fruit icing, makes my taste buds tingle in delight.

    • kerryn douglas 12 August 2013

      chocolate of course, is there anything better? only eat cupcakes if craving sweet so have to go with chocolate, yummy

    • DONNA ALLEN 12 August 2013

      I LOVE MUD CAKE STYLE CHOCOLATE CUPCAKES WITH CHOCCY FROSTING :)

    • Leanne Stansbury 12 August 2013

      Red velvet; texture, taste and sight!
      It really is my tea time delight.
      Coupled with some higher tea,
      Just perfection, this for me!

    • mel Edwards 12 August 2013

      Its got to be Strawberry mud. After a long stressful day of kids its like biting into heaven Mmmm.....off to make strawberry cup cakes!

    • Patricia Featherstone 12 August 2013

      Earl Grey Cupcakes topped with butter cream icing and sprinkled with sugared violets are pretty hard to beat and almost look too beautiful to eat!

    • Jennifer B. 12 August 2013

      Nothing excels more than the delicious tang of LEMON CUPCAKES with Lemon Cream and Cinnamon Tea! :D

    • lina 12 August 2013

      Chocolate cupcakes of course, who doesn't love chocolate?

    • Vivienne Dobin 12 August 2013

      My favourite cupcakes are Earl Grey Cupcakes

    • Khrystal 12 August 2013

      Maple & Cinnamon Cupcakes - That's for sure. Love anything and everything maple and cinnamon!

    • Wendy Daniels 12 August 2013

      Choc chip cup cakes like my mum used to make me for recess when I was at school

    • Katie 12 August 2013

      Orange Ginger Teacake: every time I make it (using Nana’s recipe), I feel warmed by happy memories. And it tastes great too!

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