Here is what you would need to make them: Coffee filters, Scissors, Sewing machine, Loose tea leaves, Stapler, Embroidery thread, Paper for tags (construction paper, old book pages, etc.), Optional: Spices (pumpkin pie spice, cinnamon, ground ginger, etc.)
Step 1 – Cut two coffee filters into a rectangle. I typically just cut off the ridged part.
Step 2 – Stitch the filters together on three sides, leaving one of the smaller sides open.
Step 3 – Fill the teabag with the loose tea leaves. I use anywhere from 1 to 2 teaspoons, depending on the size of the bag and how strong you like your tea. (You can also add about 1/2 teaspoon of your favorite spices. Pumpkin spice is one of my favorites!)
Step 4 – Stitch the top of the tea bag closed. All four sides should be stitched now.
Step 5 – Fold down the corners, placing a 3-4in. piece of embroidery thread under one of the flaps.
Step 6 – Fold the tip of the tea bag down, and use a stapler to hold it shut. (You could also stitch this part if you wanted to.)
Step 7 – Cut paper tags and glue, stitch, or staple them to the ends of your embroidery thread (images from A Beautiful Mess).
1 3/4 cup all purpose flour, plus a little extra for the ramekins
2 cups granulated sugar
3/4 cup cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 cup whole milk
1/2 cup vegetable oil
1.5 tsp. vanilla bean paste
1 cup freshly brewed hot coffee
You will also need twelve 10 oz. ramekins. If you don’t have that many, make as many mini cakes as you can and use the rest of the batter for cupcakes. The mini “cake plates” are actually tin coasters I got from FindersKeepers Market. Coasters are the perfect size for these cakes.
1. Preheat oven to 350.
2. Butter and flour the ramekins.
3. Sift together flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl and mix thoroughly with an electric hand mixer.
4. In a small bowl, combine the milk, oil, eggs and vanilla. Slowly add the wet ingredients to the dry and mix on low speed.
5. Add the coffee to the batter, still mixing on low and scraping down the bowl with a spatula to make sure everything is fully incorporated.
6. Ladle the batter into your individual ramekins, leaving about 2 inches of space at the top of each.
7. Bake 35-40 minutes until a toothpick comes out almost clean (with some moist crumbs), and cool in the ramekins for 30 minutes. Once cool enough, turn them out onto a cooling rack to cool completely.
8. Once the cakes have completely cooled, carefully slice off the rounded tops so you have flat, even surfaces on both sides.
– Cardamom Buttercream –
2 sticks salted butter at room temperature
1 tbsp. vanilla bean paste
2 tsp. ground cardamom
3 cups of powdered sugar, sifted
1/4 cup whole milk
1. Cream the butter until fluffy and pale.
2. Add the vanilla and cardamom and mix thoroughly with a hand mixer.
3. Alternate adding 1 cup of sugar at a time and a splash of milk, beating in between until smooth.