Easy Coconut Pouchong Tea Cupcakes
These are inspired by my most absolute favorite tea in the world: Coconut Pouchong Oolong.
Make these and have a nice steamy cup of tea as you watch them bake.
You will need:
1 box of white cake mix (make sure it calls for water not milk)
1/3 c oil
1 1/2 c water
coconut pouchong oolong loose leaf tea
(you can buy this at Tea Largo in Lakeside Village or online at www.tea-largo.com)
caramel in a squirt bottle (made for ice cream)
a bag of large marshmallows
Step 1: pre heat oven at 350
Step 2: boil 1 1/2 c water
Step 3: steep 3 teaspoons of the tea with the water and let steep twice as long for a stronger, more potent flavor
Step 4: Grease your cupcake holders, or line them. I prefer to save a tree and use silicone liners. What did Grandma say? Crisco makes everything better?...
Step 5: Blend cake mix, eggs, oil, and tea (1 1/4 c) together and poor into liners.
Step 6: Bake for 12 minutes.
Step 7:Pull them out of the oven and place one marshmallow on top of each cupcake. Put back in the oven until the marshmallows melt.
Step 8: Let them cool for a while
Step 9: Drizzle caramel on top.
Step 10: Serve and enjoy!