Sweet Tea And Lemonade Cake Recipes

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a cupcake pan with 12 liners.
• Heat the milk in the microwave for 1 minute, stir and then add 30 more seconds. Place the tea bags in the milk and allow steeping for 5 minutes.
• Sift together the flour, baking soda and salt. In the bowl of an electric stand mixer fitted with a paddle attachment, mix the granulated sugar, oil, vanilla and the eggs, 1 at a time. Alternate adding the flour and only 1/2 cup of the tea until incorporated. Reserve 1/2 cup of the tea for the frosting.
• Fill the cupcake liners and bake for 15 minutes. Rotate the pan and continue until the cupcake tops spring back and a tester comes out clean, about 5 more minutes. Allow to cool completely before frosting.
• For the frosting: Cream the butter in the bowl of an electric stand mixer fitted with a paddle attachment. Add the lemon zest. Slowly alternate adding the confectioners' sugar and 1/2 cup reserved tea until you reach the desired frosting consistency.
• Frost the cooled cupcakes and serve.

Steps:

• Pour the boiling water over the tea bags in a heatproof container and let steep for 5 minutes. Remove the tea bags and allow the tea to cool.
• Combine the sugar with 3 cups water in a measuring cup or bowl and stir until the sugar dissolves to make a syrup.
• Pour the lemon juice into a vat or large pitcher, add the syrup and tea and stir. Add the lemon slices and mint springs. Chill for an hour or so to let the flavors develop, then serve.

Steps:

• 1. In a heatproof glass bowl, pour boiling water over tea bags; cover with plastic wrap and steep 10 minutes. Lift tea bags from liquid, and press against side of bowl, using back of a spoon; discard tea bags. Cool tea 20 minutes.
• 2. Beat butter in a large bowl at medium speed with an electric mixer until creamy. Gradually add sugars, beating until light and fluffy. Add eggs, one at a time, beating just until blended after each addition.
• 3. Whisk together cake flour and next three ingredients; add to butter mixture alternately with 1 cup of tea, beginning and ending with flour mixture. (Discard remaining tea.) Beat at low speed just until blended after each addition.
• 4. Pour batter into a greased and floured 13x9-inch baking pan. Bake in a preheated 350º oven for 35 to 40 minutes or until a wooden toothpick inserted in center comes out clean.
• 5. Cool completely on a wire rack, about 20 minutes. Spread lemonade frosting on cake.
• 6. LEMONADE FROSTING: Beat the cream cheese and butter at medium speed until creamy. Gradually add powdered sugar, one cup at a time, beating at low speed until blended after each addition. Beat in lemon zest and lemon juice just until blended. Increase speed to high, and beat until light and fluffy.
• 7. NOTE: If you prefer a slightly tipsy cake, add 2 Tbsp. vodka or bourbon to the frosting INSTEAD of lemon juice.

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine cake mix, pudding mix, 3/4 cup tea, eggs, oil, vanilla and lemon extract; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in pecans. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes., Cool in pan 10 minutes before removing to a wire rack to cool completely. In a small bowl, mix confectioners' sugar, butter and enough remaining tea to reach desired consistency. Pour glaze over top of cake, allowing some to flow over sides.

Steps:

• Preheat oven to 350. Grease and flour 13x9 pan. Pour 1-1/2 cups boiling water over tea bags in a heatproof glass bowl. Cover with plastic wrap and steep 10 minutes. Lift tea bags from liquid; discard tea bags. Cool tea 20 minutes. Should result in 1 cup of tea. Beat butter in a separate large bowl at medium speed with an electric mixer until creamy. Gradually add sugars, beating until light and fluffy. Add eggs, one at a time, beating just until blended after each addition. Whisk together cake flour and next three ingredients; add to butter mixture alternately with 1 cup of tea, beginning and ending with flour mixture. (Discard any remaining tea.) Beat at low speed just until blended after each addition. Pour batter into prepared pan. Bake at 350 for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely on a wire rack. Spread Lemonade Frosting on cake. Frosting: Beat cream cheese and butter at medium speed until creamy. Gradually add sugar one cup at a time, beating on low speed until blended after each addition. Beat in zest and lemon juice just until blended. Increase speed to high, and beat until light and fluffy.