Tea Cakes With Butter Frosting Recipes
TEA CAKES WITH BUTTER FROSTING
This is an old-fashioned recipe that was given to me by a friend's grandmother. You can easily tint the frosting with food coloring for a festive look throughout the year. - Sandy Glenn, Booneville, Mississippi
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk. Cover and refrigerate for 1 hour or until easy to handle. , On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Using a floured spatula, place 1 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool completely. , In a large bowl, cream the butter, sugar, vanilla and enough milk to achieve spreading consistency. Add food coloring if desired. Frost cookies; sprinkle with colored sugars if desired.
Nutrition Facts : Calories 257 calories, Fat 9g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 179mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
ICING FOR TEA CAKES RECIPE - (4/5)
Provided by tammyjames17
Number Of Ingredients 5
Steps:
- Melt butter in sauce pan; add vanilla, and milk. Add sifted confectioner's sugar to mixture. The consistency will be thinner than cake icing. Dip desired amount of icing into small bowl to mix with desired food coloring. Use your imagination! Spread onto cooled teacakes and let dry overnight.
GREEN TEA CUPCAKES TOPPED WITH GREEN TEA BUTTERCREAM FROSTING
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 24 cupcake liners.
- In a large bowl, mix together the flour, sugar, baking powder and salt until thoroughly blended.
- Whisk together the milk and oil, and add to the dry ingredients. Beat for 2 minutes on medium speed. Add the matcha powder, almond extract and eggs and beat again for 2 minutes on medium speed. Pour the batter into the pans, filling three-quarters of the way full. Bake until cakes test done, about 15 minutes. Allow cupcakes to cool completely.
- For the buttercream: Place the butter in the bowl of an electric stand mixer fitted with a whisk attachment. Add one-third of the sugar and blend well. Add in the remaining sugar one-third at a time, blending well between each addition. Add in the milk and matcha powder and beat until light and fluffy.
- To assemble: Add the buttercream to a large pastry bag with a grass tip and pipe in small dollops to resemble grass.
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