So y’all know that this had to happen right? Another re-post of another British-esque food, for the Royal wedding obvi, and it just so happens to be one of my absolute favorite creations ever. These little gems are also some of my family’s favorite too, so much so that the last time I made them, they were consumed so quickly that I had to make a whole new batch that day, that’s how good these are :-D. I hope y’all will also be up super early tomorrow morning to see the dress, umm, I mean watch the wedding haha. Have a fantastic weekend and thank you so much for stopping by!
Sometimes culinary ideas just pop into my head, and sometimes they turn out to be blah, but ladies and gentlemen, this is not one of those times. I have to preface this with a confession that I have a serious tea obsession I’m so wild and crazy aren’t I? and a life goal is to go to a real, honest to goodness tea house in London. Scones, crumpets, clotted cream, beautiful men accents, elegant teapots and cups aaahh, sounds lovely. Anyways, I have wanted to combine my baking and tea obsessions together for a while and I sooo did y’all. These are perfect mini sugar cookie cups filled with the most amazing whipped frosting brimming with Earl Grey Tea and vanilla bean… y’all these are eye-rollingly good, everyone in my family absolutely loved these and they were devoured gone within hours. These are extremely unique pats self on back but more importantly, amazingly delicious and perfectly bite sized. I would also like to think that they would be perfect at any afternoon tea, cheers! 😉
First, steep your tea in your warmed milk…
In a saucepan place your tea milk and flour…
Mix it up while heating…
Remove from heat when it reaches this texture…
Cut your vanilla bean down the center…
Scrape out all of that goodness and mix into your milk/flour mixture..
Place your cookie mix, butter and egg into your bowl…
Mix it up until you get your dough…
Place in your mini muffin tins, pressing in the middle and up the sides…
Bake them up…
While they are still warm press them with your teaspoon…
After your milk/flour mixture has cooled, take your butter and sugar…
Mix together until light and fluffy…
Add your milk/flour mixture in…
Then mix, mix and mix…
Then pipe your frosting and enjoy!!
So good…
- Sugar Cookie Mix (I Used The Betty Crocker 17.5 Ounce Bag).
- 1 Stick of Butter, Softened.
- 1 Egg
- 1 Cup of Milk, Warmed.
- 4 Twinings Earl Grey Tea Bags.
- 5 Tablespoons of All Purpose Flour.
- 1 Vanilla Bean (or 1 Tablespoon of Vanilla Extract).
- 1 Cup of Granulated Sugar
- 1 Cup (2 Sticks) of Butter, ***Room Temperature.
- Warm your milk slightly in the microwave and steep your tea bags in the milk for at least 10 minutes.
- In a saucepan place your earl grey tea infused milk along with the flour, and on medium heat continuously stir your milk and flour together until it becomes the consistency of thin mashed potatoes and remove from heat.
- Place your scraped vanilla bean or vanilla extract into your flour/milk mixture and stir until well combined.
- You must let this mixture come to room temperature or it will not whip properly later, for reals, you have to :-).
- Once this mixture has cooled, in a bowl with a handheld or stand mixer with paddle attachment whip your butter and sugar together until super light and fluffy.
- Now add your flour/milk mixture and whip, whip, whip together until it has the consistency of whipped cream, it is not done until it looks like whipped cream.
- Preheat your oven to 375 degrees F.
- In a bowl with a handheld or stand mixer with paddle attachment place your sugar cookie mix, softened butter, egg and mix until the dough comes together.
- Using Baker's Spray, spray your mini muffin pans.
- Roll your dough into 1" balls and place into the pans, pressing the dough down with your finger to form a crevice and push slightly up the sides.
- Bake them for 8 minutes, and while still warm, with a 1 teaspoon sized measuring spoon press the cups down to form perfect cup holes.
- Let cool completely and remove your cups and pipe in your frosting.
- ***Your butter really must be room temperature for it to whip properly, don't microwave it either to speed up the process.
- If you are an overachiever or feeling quite grand you could totally make your own favorite sugar cookie dough, but the cookie mix I used was easy and delicious, and did I mention easy?
- To pipe the frosting I used a Wilton disposable bag and the Wilton 22 tip.