Berries Tea Cupcake 莓香小蛋糕

I chanced upon a caffein-free organic berries tea blend and was happy to be able to use it in my baking. The berries comprises of strawberry, blue berry and raspberry. Although the tea produced an attractive red colour, it could not sustain the colour till the end of the baking.

Therefore, I have to resort to adding red food dye, or red rice yeast powder to give the cake a more appealing colour.

Added 2g of red rice yeast powder

Without the red colour, the cupcakes still tasted wonderful with all the berries aroma 😋

Added a little red food dye

Yield: 6 small cupcakes
Cupcake mould size: 5x5x4.8cm

Baking temperature: 140℃ for 25 minutes, 170℃ for 5 minutes at middle rack.

Ingredients

All ingredients in room temperature
Using 55g Omega 3&6 eggs

2 egg whites
pinch of fine salt
45g caster sugar

2 egg yolks

65g top/cake flour
5g milk powder, optional
2g red rice yeast powder *, optional

50g berries tea #
10g golden syrup/honey
10g rice bran oil/mild flavour vegetable oil

Berries residue from teabag

Red food dye, optional

* I bought the red rice yeast powder from Kitchen Caper
# I bought the English Tea Shop organic super berries tea from Fairprice Finest 

Directions:

1. Steep berries teabag in 60g hot water for about 10 minutes.

Collect 50g of the berries tea and mix with golden syrup and rice bran oil in a small container. Set aside.

Squeeze dry the content of the teabag, and empty the berries residue into a small container. Set aside.

2. Mix top flour, milk powder and red rice yeast powder in a small bowl. Set aside.

3. In a clean, dry and grease-free mixing bowl, beat egg white till frothy.  Add in pinch of salt,

 and fine sugar (to be added in about 3 batches) to the egg whites.

Beat at high speed till firm peak stage. Reduce the electric hand mixer speed to low at the final one minute.

4. Add in egg yolks to the meringue, one at a time.

Beat briefly till reaching ribbon stage.

5. Sieve in 1/3 of the flour mixture from Step 2, and mix briefly using the whisk.

Add in 1/2 of the berries tea mixture from Step 1, mix briefly.

Alternating between the remaining flour and berries tea mixture, mix the batter till it becomes smooth.

Flour → berries tea mixture→flour

Finally, use a silicone spatula to do a thorough mixing.

You can add in the red food dye if you are using.

Finally, mix in the tea residue from Step 1.

6. Pour the batter into 6 paper cupcake moulds.

Tap to level the batter in the moulds, and place on a baking tray

7. Bake in a preheated oven at 140℃ for about 25 minutes, at the middle rack of an oven.

For baking in an air fryer, preheat to 140°C for 5 minutes, and bake for 15 minutes. Thank my FB friend Sylvia Khor for sharing the information 😁

Increase the temperature from 140℃ to 170℃, and bake for another 5 to 7 minutes, or until the crust is golden.

8. Transfer the cupcakes to a cooling rack. Enjoy 😋