Earl Grey Cupcakes

I think I have been bitten by the cupcake bug. All I have been doing during my lunch breaks lately is looking online for cupcake recipes. I've found so many different ones to try but when I stumbled upon this Earl Grey cupcake recipe I was really intrigued. I love to drink tea, but using tea to make cupcakes I was not really sure about. So off I went to try these out. Verdict- DELICIOUS! The tea has a floral citrus note which really flavors the cake. The buttercream was good as well but it was a little too lemony for my taste. I think next time I would just lightly frost the cupcakes instead of piling it on and I would use less lemon zest. Also, I poured the contents of the tea bags in to a bowl and then measure out 2 tablespoons. The recipe makes a lot of batter so I used a mini muffin pan for the rest. I've included the recipe for these cupcakes at the very bottom of the post.
Here's a tip-if you only have half of the muffin tins filled with batter place a small amount of water in the empty tins before placing the pan in the oven to bake. This helps keep the baking even and does not dry out or over cook the cakes.

I love how decorated the cupcakes with little fondant flowers (first time using fondant!). It make the cupcakes look very springy-perfect for this Easter weekend. I hope you all enjoy this recipe and I hope you all have a wonderful blessed weekend.

Happy Easter!

Earl Grey Cupcakes with Lemon Buttercream
I know you'll be tempted to make this using whatever variety of tea is sitting in your pantry. Please use earl grey, its floral citrus note is wonderful in these cakes. For extra oomph you can even add a tablespoon of earl grey tea leaves to the frosting. Makes 24 cupcakes, easily halved.

1 cup ( ½ lb) unsalted butter, at room temperature
2 cups sugar
4 eggs
3 cups self-rising flour
1 cup milk
2 bags or 2 tablespoons earl grey tea

1. Preheat the oven to 350 F, fill 2 cupcake pans with paper liners or grease well. In a bowl (or with a stand mixer), beat the butter until creamy. Add the sugar and cream the butter with the sugar until it is light and fluffy. Add the eggs one at a time, beating each egg very well so that it is thoroughly combined before adding the next egg. Beat in half of the flour along with the tea. Then add the milk and the remaining flour, stirring until just combined.

2. Fill the cupcake pans 2/3 full. Bake 20-25 minutes, rotating the pans halfway through to ensure even baking. Cool thoroughly before frosting.

Lemon Buttercream

1 cup ( ½ lb, 2 sticks) unsalted butter
1 lb (4 cups) powdered sugar
zest of 1 lemon
3 tablespoons limoncello or lemon juice

1. Cream the butter until smooth, gradually beat in the powdered sugar until the mixture is very fluffy. Zest the lemon over the bowl into the frosting, add the lemon or limoncello, stir until smooth. Spread or pipe the frosting on cooled cupcakes. Please remember buttercream should be served at room temp.


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