Bonfire Toffee Infused Cupcakes

You've been loving our Bonfire Toffee tea. Why not learn how to infuse this sweet, smoked tea into delicious cupcakes at home? Best served with a big mug of tea!

This recipe was created by our Angel Teabird, Chloe.

For Cupcakes:

• 4 tbsp Bonfire Toffee infused milk
• 250g unsalted butter, softened
• 1/2 tsp bicarbonate of soda
• 130g caster sugar
• 120g soft brown sugar
• 250g self raising flour
• 1/2 tsp ground cinnamon
• 4 large free range eggs

For Buttercream:

• 4 tbsp Bonfire Toffee infused milk
• 300g unsalted butter
• 675g icing sugar
• 1 tsp ground cinnamon

1. Preheat your oven to 170℃ fan, 375℉ or gas mark 5.

2. For your cupcakes, sieve all the dry ingredients into a mixing bowl, add the butter and eggs then, using an electric mixer, mix for 1 minute until just combined.

2. Add your lovely tea infused milk and mix until well combined.

3. Pop paper cases into a cupcake try and fill them about 3/4 full with your mixture. There should be enough for 24 cupcakes.

4. Bake your cakes for about 20 minutes, or until they're golden brown and a skewer inserted comes out clean.

While your cakes are cooling, make your buttercream.

5. Start by beating your butter, with an electric whisk, for about 5 minutes, until pale and smooth. Sieve and slowly beat in the icing sugar.

6. Add your tea infused milk and beat well to combine. Give it a taste!

7. Once your cupcakes are completely cool, pipe or spoon your frosting on top and enjoy!

Top tip: To make the cupcakes even more special, you could sprinkle them with demerara sugar or add some salted caramel to the core of the cake for an extra surprise!

Our Cold Brew Bottles are perfect for infusing your Bonfire Toffee tea into milk! Just add your tea leaves and your milk into the bottle and steep overnight!