First, thank you to Sophia for coming up with the idea and making such delicious cupcakes. It was a very light tasting cupcake, which would be good for afternoon dessert. I never knew you could make a cupcake out of tea leaves. Next on the list will be chai cupcakes!
Recipe from Joy the Baker
The cake was very thick, and I thought it would rise in the oven. While it did rise with the heat, the cake immediately sank once it cooled (note the frosting to fill the crater). I would definitely add more rising agents. Perhaps increasing the baking soda from 1/2 a teaspoon to 1 teaspoon would do the trick.
We followed the recipe, and it was delicious. It was a thick glaze that wasn’t overly sweet and provided a nice complement to the light-tasting cake.