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Dilmah Exceptional Italian Almond Cupcakes

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“This is a Dilmah tea recipe that I found attached to Woman's Day; is Woman's Day everyday food mini cookbook. When you think of this recipe, I would “suggest” you think more of it like an Italian biscotti biscuit to dunk in tea rather than a light, airy cupcake. If you would like to read the story why I made these: NOTE: —I filled the mini muffin trays 3/4 fill. —No need to press almonds down into mixture. Database would not accept the specific tea which is Dilmah Italian Almond Real Leaf, ingredient is listed as teabags.”
16 mini muffins

Ingredients Nutrition


  1. 1. Preheat oven to 180C (350F).
  2. 2. In saucepan, add teabags to boiling water; allow to cool; remover teabags.
  3. 3. In a mixing bowl, combine tea water, butter, eggs, sugar and flour. With a mixer, beat for about 3 minutes or until smooth and creamy.
  4. 4. Oil spray mini cupcake trays and sprinkle with almonds.
  5. 5. Bake 15 minutes or until firm in the centre. Transfer to a wire rack to cool. ENJOY! :).

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