Originally published on whereandwhatintheworld.com

by Maralyn D. Hill

My first experience with Constant Comment tea was in the 60s. Yes, that was a long time ago. As creative as I like to think I am, I never considered using it to flavor Carrot Cake Cupcakes. At that time, I only made carrot cake and did not make them into cupcakes.  I love the easea of this recipe.

Ingredients:

Tea Concentrate:

13 bags Bigelow “Constant Comment” Tea*
1 ¼ cups boiling water

Cupcakes:

1 ¾ cup sugar
¾ cup vegetable oil
3 eggs
1 (11-ounce) can mandarin oranges, drained, discard liquid
½ cup tea concentrate
2 teaspoons real vanilla extract
2 teaspoons freshly grated orange zest
2 ½ cups all-purpose flour
2 ½ teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
2 cups shredded carrots 

Frosting:

1 (8-ounce) package cream cheese, slightly soft
1 tablespoon butter, softened
2 tablespoons tea concentrate
3 ½ cups confectioners’ sugar

Makes 24 cupcakes

Prep Time:   15 minutes     Baking Time:  20 minutes

Variations: Try using Bigelow Cinnamon Stick TeaSweetheart Cinnamon Herb Tea or Bigelow  Orange & Spice Herb Tea

Instructions:

Place tea bags in a 2-cup glass measure.  Add 1 ¼ cups water.  Steep tea for 10 minutes.

Squeeze all liquid from tea bags into cup.  Discard tea bags.  (About 1 cup plus 2 tablespoons tea concentrate.)

Heat oven to 350 F.  Spray 2 (12-cup) muffin tins with baking spray; alternatively use paper liners set aside.

In large mixing bowl add sugar, vegetable oil and eggs.  Mix at high speed, scraping bowl often, until thick and creamy (1 to 2 minutes).

Add mandarin oranges, ½ cup tea concentrate, vanilla, and orange zest.  Continue mixing, scraping bowl often, until well mixed (1 minute).

In medium bowl stir together flour, baking soda, cinnamon, and salt.

Add flour mixture to tea mixture.  Continue mixing, at low speed, until well mixed (1 to 2 minutes).

Add carrots; mix well.

Place batter in muffin cups filling about ½ to ¾ full.  Bake for 18 to 20 minutes or until wooden pick inserted in center comes out clean.  Remove from oven; cool.

Meanwhile, in medium mixing bowl place cream cheese and butter.  Mix at high speed, scraping bowl often, until light and creamy (1 minute).  Add 2 tablespoons tea extract.  Mix well.

Add confectioners’ sugar; continue mixing, scraping bowl often, until soft and creamy (1 to 2 minutes).

Frost top of each cupcake with frosting.  Garnish with orange zest.

Nutritional Information:

Nutritional Information Per Serving
Calories 227
Protein 3 grams
Carbohydrate 42 grams
Total Fat 11 grams
Alcohol 0 grams
Cholesterol 35 milligrams
Saturated Fat 3 grams
Monounsaturated Fat 3 grams
Polyunsaturated Fat 4 grams
Trans Fatty Acid 0 grams
Dietary Fiber, Total 1 grams
Total Sugar 31 grams
Percentage of Calories
Protein 4 %
Carbohydrate 60 %
Fat Total 36 %
Alcohol 0 %