How to make a purple-tinged tea at home, without breaking the bank: This recipe makes about 50 cups of tea.

The color palette is purple, so there is no need to add more or less of it, or make a color change for the cupcake or tea cupcake.

You can easily make your own purple tea by mixing the ingredients and mixing the cupcakes.

The cupcakes have no cream and no sugar, so you can have them as simple as a cupcake batter or as fancy as a full-size cupcake with a cake tester.

Here’s how to make purple tea using a cup of tea:  1 cup tea  3/4 cup brown sugar 3 cups water 2 cups whole milk 1 tsp.

vanilla extract 1/2 tsp.

cinnamon 2 tsp salt (or a little more if you like)  The tea will thicken the cup.

To make the cup, heat the water in a pot on medium-low heat, then add the brown sugar and stir until dissolved.

Add the tea and let it steep for 10 minutes, stirring frequently, until the sugar dissolves.

Remove the tea from heat and stir in the milk and vanilla.

Stir in the salt and cinnamon.

Pour into a piping bag, and pipe onto the cup cake pan, top with the rest of the cup cakes and frosting. 

 This cupcake recipe makes enough tea for two cups. 

For a cake-tasting cupcake, you can use any cupcake dough that you have on hand, as long as it has the right amount of flour, which you can adjust by adding flour to the flour mixture. 

To make your cupcakes, place the cup-cake dough on a lightly floured surface, and fold it until the dough is about 2 inches thick.

If you are using a cake pan for this recipe, you may need to stretch the dough out a little to get it to fit the pan.

You may need about two minutes to fold the dough into the cup and the cup is ready to bake. 

Bake the cup at 350 degrees F for 25 minutes. 

Cool completely before transferring to a wire rack to cool completely. 

Once the cupbakes are done, remove them from the wire rack and place them on a cooling rack to dry. 

Remove the parchment paper and cut out the cup shapes for the cups.

I made cupcake circles, square cupcake cups, and even square cupcakes that are half cupcake and half cupcakes with a single cupcake in the center. 

The cups are then frosted with the purple tea, and they taste wonderful! 

For more purple tea recipes, check out these: For the purple-tipped cupcakes: How to make cupcakes without frosting: Here’s how: 1/2 cup brown rice flour 1 cup water 1 cup whole milk 1 tsp.

brown sugar 1/4 tsp.

salt Mix the flour, water, and salt in a bowl and whisk until the mixture is smooth. 

Add the rice flour and whisk to combine. 

Make a dough ball with a pastry cutter or a spoon. 

Fold the dough ball into the bowl of water and let sit for 10 to 15 minutes, then form the ball into a round. 

Roll the dough in the rice dough. 

You will have to keep adding water to make it stretch out. 

Place the doughball in a greased bowl and add the rice, milk, and vanilla extract. 

Stir the mixture until the water is thickened. 

Cut the dough balls into 12-inch circles. 

Put each circle on a baking sheet lined with parchment paper, then place in the freezer for at least 30 minutes.