On visiting Tandy’s blog, Lavender and Lime her challenge for this week was to bake something sweet using almonds.
Looking through some new acquired cookbook magazines, my Mum asked if I had tried a recipe – Italian Almond Cupcakes….on the same day visiting Tandy’s blog. Coincidence – I decided to try the recipe and link back to join Tandy and her baking challenge.
On further research of the recipe…the advertisement in the magazine was saying Italian Almond Cupcakes and the main ingredient – Dilmah’s Exceptional Tea.
An adventure begins…
Dilmah’s real tea boutique describes this tea: “A malty, mid-elevation Ceylon Gourmet tea in a delightful combination with the mildly bittersweet, aromatic flavour of Italian Almond. A medium bodied tea with a wonderful fragrance & slightly sweet finish.”
Refreshing and tasty this is a wonderful tea, and one to try, if you can find it on your supermarket shelves. If you would like to know more about Dilmah teas go to their home site here.
Now to these delicious cupcakes…
Recipe: Italian Almond Cupcakes
3 teabags Dilmah’s Exceptional Italian Almond tea
1/3 cup boiling water
125 grams butter (room temp.)
3 eggs
2/3 cup castor sugar
1 3/4 self raising flour
almond slivers
Pre heat oven to 180°C
- Infuse 3 teabags in boiling water and leave for 3 minutes.
- Place butter and sugar in a bowl and beat until creamy
- Add the eggs one at a time, –beat after the addition of each one.
- Add the infused tea water
- Sift the flour and add to mixture
- Continue beating for 3 minutes until creamy.
- Place in cupcake cases and sprinkle almonds on top
- Bake in oven for 15 minutes.
These cupcakes are something else, a delicious fluffy texture, subtly infused, almond scented and just mmmmmmm,
Have a great day everyone and Enjoy!
Yvette…x
Yvette's Twistedvines 
What an incredible recipe Yvette – fabulous and as always so prettily photographed.
Have a happy afternoon.
🙂 Mandy
Thanks Mandy, I haven’t baked something for a while…this was my Mum’s choice…and a great one! Already winding down here, early evening already. x
how amazing, I have never seen tea being used this way! Thanks so much for taking part, and your photo’a make me want to grab into the screen for a cupcake 🙂
Tandy, I had a lovely afternoon baking and photographing this post and always fun to partake in a challenge party! x
How lovely – have never seen almond tea here in Spain (which is strange as we have so many almonds!). What a great recipe and so beautifully photographed.
Yvette, this sounds delicious! What a wonderful idea to flavor with tea. I wonder if it would work with a lovely rose tea? I must try these cupcakes. Thank you for sharing the recipe. I’m glad your mom got her almond cupcakes and you got to bake something again. I love to hear you’re doing what you love.
By the way, the photos are delicious looking, too.
Blessings,
Marianne xo
This sounds wonderfully delicious…especially the inclusions of the infused almond tea. Love the pics!
yummy yummy yum!
I’d love to try but I have a frightful sweet tooth and I can eat myself sick!
This is very tempting though! Thanks for sharing the recipe 🙂
I’ve sen that tea before and wouldn’t have thought of adding it to cupcakes. Lovely!…love anything almondy.
These cupcakes looks divine! I adore almond anything and the powdered sugar softly sprinkled on top with the crunchy almonds is calling to me. The tea too sounds wonderful!
I love this Yvette. I love the cupcakes and how you paired them with a beautiful pink flower. I have to save this recipe
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They look divine!