These delicious chocolate and ginger teacakes are infused with our uplifting tea. A restorative blend of Australian lemon myrtle, lemongrass and ginger. Rich in antioxidants, for immune support. Bake as muffins or as a cake!
Preheat oven to 180°C. Grease base and sides of cupcake or muffin tin.
Place loose leaf tea, blackstrap molasses, fresh ginger and 1 cup boiling water in a bowl, steep for 3 minutes, then remove tea leaves, squeezing out excess liquid.
Sift together flour, baking powder, cocoa, ground ginger and mixed spice into a bowl.
In a separate bowl, whisk eggs and sugar for 3 minutes or until sugar has dissolved and mixture has lightened. Whisk in oil until fully combined, followed by the tea mixture.
Make a hole in dry ingredients and mix in wet ingredients with a wooden spoon until just combined (don’t overmix). Pour batter into pan and smooth with a spatula. Bake for 35-40 minutes until cake springs back to a light touch. Cool in pan for 15 minutes, then turn out onto a rack to cool completely.
For frosting, beat all the ingredients together in a stand mixer fitted with the paddle attachment until smooth. Spread over cake and scatter with ginger.
Warm ½ cup milk in the microwave for 15-30 seconds or until hot but not boiling. Tip:use a heat-proof glass measuring cup.
Steep loose leave tea for 15 mins in the hot milk. Allow milk to cool.
Add sugar, butter and 4 tablespoons of the tea-infused milk in a heat-proof bowl and mix with a handheld mixer on medium speed until combined.
Microwave for 15-30 seconds and mix again until smooth.