This Raspberry Tea Cupcakes post is sponsored by Dixie Crystals.
I don’t know about you but I feel better about eating a cupcake than I do a slice of cake (not that I’d turn that down mind you, ’cause I would not). Something about it’s size makes me feel quite alright about indulging in one.
Okay who am I kidding, you all know about my epic sweet tooth, TWO. You got me. Sigh. Good thing there are a lot of stairs in my house is all I can say.
I have some sweet news. I’m super happy to be partnering with my favorite sugah sugah DIXIE CRYSTALS. I have been using their sugar for years. My MIL actually worked for Dixie Crystals in Savannah for a gazillion years, I think she might have a special pin for her service ; )
Last month we created WHISKEY CARAMEL SAUCE for Dixie. This month it’s these Raspberry Tea Cupcakes. Yes, TEA! We’ve infused the water with a raspberry tea bag! Pretty neat trick eh? I always look for ways to infuse more flavor into foods and adding it to the water is a great way to do that in any dish/dessert you’re making.
If you like raspberries (and what’s not to like) you’ll love these cupcakes!
This post is sponsored by Dixie Crystals, opinions are however my own. Thank you for reading this post and supporting companies that I partner with so I can continue to create recipes and content to share with you.
- HOT water
- raspberry tea bag
- unsalted butter, room temperature
- Dixie Crystals Extra Fine Granulated Sugar
- all-purpose flour*
- baking powder
- teaspoon salt
- egg whites
- pure vanilla extract
- Basic Butter Cream Frosting
- Fresh raspberries to garnish
- Optional: Fresh mint to garnish
1. This recipe was created especially for Dixie Crystals. Click this link for the for the for thefor the complete RECIPE and instructions..