Friday, September 14, 2012

Easy Coconut Pouchong Tea Cupcakes

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)
3 eggs
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
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.
*Don't fill them all the way up or the marshmallows do not sit on top of them well.

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!

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