Slide over, scone lovers, the cupcakes are taking over tea time. They’re a natural combo, so much so that they are even served on occasion in teacups! [Note: You should not pour tea into that cup while the cupcake is still in it. I realize that is probably self-evident, but it’s good to caution you anyway just in case.]

Chocolate cupcakes are a favorite. Coupled with chocolate buttercream icing, they are a total wow! You will want an appropriate tea to go with them. Try one of these: Assam black tea, a nice ripe Pu-erh, any flush of Darjeeling, one of the varieties of Earl Grey now available, a fresh Gyokuro, an Oolong (lots of choices out there), a pre-Qing Dragonwell, Yunnan golden tip black tea, and a nice Japanese Sencha.

Another favorite is the carrot cake cupcake with that cream cheese frosting. Even a total non-baker like me can manage to make some that taste not too terrible. Some teas to have with them: more of that Assam black tea, some Ceylon black or green tea from Sri Lanka, some of that Dragonwell, a second flush Darjeeling, that Japanese Sencha, and a Vietnamese green tea.

Other flavors and teas to go with them:

• Apple-flavored: Dragonwell, Ti Kuan Yin, Darjeeling, Oolong (any)
• Banana-flavored: Ceylon, Ti Kuan Yin, Tung Ting Oolong, Pouchong
• Raspberry-flavored: Ceylon Black, Ceylon Green, Darjeeling, Vietnamese Green
• Strawberry-flavored: Dragonwell, Ti Kuan Yin, Darjeeling
• Pumpkin-flavored: Ceylon Black, Ceylon Green, Dragonwell, Darjeeling
• Vanilla-flavored: Ceylon, Keemun, Darjeeling, Nilgiri

Don’t forget to add those cute designs to them. Or pop on some extras: fruits, Reese’s peanut butter cups, and even flowers. The design possibilities are limited only by your imagination, budget, patience, and a steady hand. Best of all, you get to keep practicing… and eating the failures.

By the way, did I mention that a recent study says that three cups of green tea a day can help you lose weight? No guarantees, but it sure can’t hurt!

See more of A.C. Cargill’s articles here.

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