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Raspberry Iced Tea Cupcakes
Dessert

Raspberry Iced Tea Cupcakes

4.3

Prep
45 min
Cook
30 min
Total
105 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 36 cupcake cups with paper liners.
  2. 2 In a bowl, sift together the flour, baking powder, and salt until thoroughly combined and sifted. In a large mixing bowl, beat 1 cup of unsalted butter until fluffy with an electric mixer set on medium speed. Mix in 2 cups of sugar and the lemon pudding mix, and beat on high speed until very fluffy and well combined, about 8 minutes. Beat in eggs, one at a time. With the electric mixer running, beat in milk in 1/3 cup increments, alternating with the flour mixture; beat in vanilla extract, lemon juice, and lemon zest just until mixed. Fill the prepared cupcake cups about 2/3 full with the batter.
  3. 3 Bake in the preheated oven until the cupcakes are lightly browned and a toothpick inserted into the center of a cupcake comes out clean, 18 to 23 minutes. Allow the cupcakes to cool.
  4. 4 When cupcakes are cool, make filling; pour about 2 inches of water into the bottom of a double boiler, place over medium heat, and bring the water to a boil. Reduce heat to a simmer, and place the egg whites and 2/3 cup of sugar into the top of the double boiler. Do not allow the water to touch the upper part of the double boiler. Stir until the sugar has dissolved, and mix with electric mixer set on high speed until the meringue holds soft peaks, 5 to 10 minutes. Reduce mixer speed to medium, and beat in the butter, 2 or 3 tablespoons at a time. When butter is smoothly beaten in, beat the creme de menthe candy flavoring oil in until the flavoring is fully incorporated and the filling is fluffy, 1 to 2 more minutes. Remove filling from heat and set aside. When cooled, load the filling into a piping bag with a medium-sized round tip.
  5. 5 To make the frosting, place cream cheese, raspberries, both amounts of tea powder, 1 teaspoon of vanilla extract, and 1/2 cup of sugar in a bowl, and beat until smooth with an electric mixer set on high speed. While mixer is running, slowly pour the cream into the bowl, and beat until the frosting forms stiff peaks, about 3 minutes. Scrape down the bowl often.
  6. 6 Insert the piping tip into the top of each cupcake, and squeeze about half a tablespoon of filling into each cupcake. Top each cupcake with a generous dollop of frosting to serve.

By ilkaisha

Instant Russian Tea
Drink European

Instant Russian Tea

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine both drink powders in a large bowl.
  3. 3 Mix in sugar, tea powder, cinnamon, allspice, and cloves until well combined.
  4. 4 Divide mixture among three pint-sized jars.
  5. 5 Write the following instructions on three gift tags: "Place 2 to 3 rounded teaspoonfuls into a cup, add boiling water, and serve."
  6. 6 Seal the jars and attach the gift tags.

By Laura

Vodka Slush
Drink

Vodka Slush

4.8

Prep
15 min
Cook
Total
1455 min

Instructions

  1. 1 In a 6-quart pot combine sugar and 7 cups water; bring to a boil and stir until sugar dissolves. Remove from heat and stir in tea powder while hot. Add orange juice concentrate, lemonade concentrate, and 2 cups cold water. Chill in the refrigerator.
  2. 2 When cold mix in vodka. Pour into a plastic container leaving room on top for expansion. Freeze for 24 hours.
  3. 3 To serve, scoop about 1 cup into a tall glass and quickly stir in 1/3 cup lemon-lime soda.

By Brenner

Shemakes Instant Chai Tea
Drink

Shemakes Instant Chai Tea

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a food processor, combine instant tea, powdered creamer, milk powder, confectioners' sugar and brown sugar. Add ginger, cinnamon, cloves, cardamom, allspice and vanilla powder. Process for 2 minutes. Store in an airtight container.
  2. 2 To serve, place 4 teaspoonfuls in a mug, and fill with hot water; stir.

By Nancy T. Smith