I’m a diehard coffee drinker, but I also appreciate a good cup of tea every now and then. One of my favorite flavors has always been raspberry, so I decided to adapt it into cupcake form for a friend’s farewell party last Friday. Black tea steeped in warm milk and fresh raspberries mixed into the batter created a moist and light cake that paired perfectly with the airy sweet buttercream frosting. I originally intended to create a summery cupcake, but this combination can be enjoyed year-round!
Light and toasted marshmallow-y frosting, moist vanilla cake (that’s low-fat too!), and warm gooey raspberry sauce in the center… Do I really need to keep going?!