Thursday, December 27, 2007

Christmas Gift

I made my friend cupcakes for Christmas. I made him Chocolate Mint from VCTOTW, Caramel-Apple-Spice Cupcakes and Jelly Donut Cupcakes both from Veganomicon. I also made him some tea cupcakes. I saw the recipe in a Paula Dean magazine but as we all know, she loves her butter. Therefore, I took some of her recipe and applied it to Golden Vanilla Cupcakes from VCTOTW. I came up with this recipe. I have not decided on a name yet. I have been calling them Jared’s Cupcakes.

Jared’s Cupcakes
1 cup soy milk
2 bags of black tea
1 teaspoon lemon juice
1/3 cup canola oil
¾ cup granulated sugar
2 teaspoons vanilla
¼-lemon extract
Pinch of lemon zest (optional)
1 ¼ cups all purpose flour
2 tablespoons cornstarch
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Heat the soy milk for a 1 to 1 ½ minutes. Allow the tea bags to seep for around five minutes. When removing tea bags squeeze out all the tea goodness with you fingers (do not burn yourself). Add the lemon juice to the tea milk, mix and set aside. Preheat oven to 350 degrees and get your muffin tin ready. Pour your tea milk, oil, sugar, vanilla, lemon extract and lemon zest into a large bowl and stir. Add the flour, cornstarch, baking powder, baking soda, and salt. Stir until just a few lumps remain. Fill muffin tins about ¾ of the way and bake for 20 to 22 minutes.

3 tablespoons soy milk
1 bag of black tea
½ teaspoon lemon juice
Powdered sugar

Heat up soy milk in the microwave. Allow tea bag to seep for a few minutes. Once again, try to squeeze the tea goodness out with you fingers (watch out it is hot). Add the lemon juice and a cup of powdered sugar and mix. Keep adding sugar and stirring until you get the consistency you desire.

1 comment:

Rhea said...

Hi, I am writing a post today and want to have a few real librarians come on over and comment on a question I have. If you can, please come over sometime after 12 noon today (Friday, Dec. 28) EST. I'm in Boston, Mass., US.