Earl grey cupcakes - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Easy
Ingredients
- 3 Earl grey tea bags
- 120 ml Milk (whole)
- 140 g Unrefined golden caster sugar
- 120 g Plain white flour
- 1½ tsp Baking powder
- 1 Salt
- 40 g Butter (unsalted) softened
- 1 Egg(s) (free range) large
For the frosting
- 50 ml Milk (whole)
- 500 g Icing sugar
- 160 g Butter (unsalted) softened
- Food colouring paste, turquoise colour
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1
Place the tea bags & milk in a saucepan and gently heat to brew the tea, leave to cool, overnight if possible.
For this step you'll need:
- 3 Earl grey tea bags
- 120ml Milk (whole)
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2
Preheat the oven to 190°C (170°C, gas mark 5), and line a 12 bun muffin tin with muffin cases.
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3
Using a hand held mixer or freestanding mixer mix the butter, sugar, flour, baking powder and salt on a low speed until it is the texture of breadcrumbs. Put the eggs in a jug and whisk by hand.
For this step you'll need:
- 40g Butter (unsalted) softened
- 140g Unrefined golden caster sugar
- 120g Plain white flour
- 1½tsp Baking powder
- 1 Salt
- 1 Egg(s) (free range) large
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4
Add the tea infused milk to the eggs, try to squeeze all the milk from the tea bags & set them aside for the frosting.
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5
Pour ¾ of the milk mixture into the dry ingredients & mix on low speed, then mix on a medium speed until smooth & thick.
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6
Spoon the mixture into the paper cases until ½ full. Bake in the oven for 18-20 minutes or until risen and springy to the touch.
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7
Leave to cool slightly and then place on a wire rack.
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8
While the cupcakes are cooking, place the used tea bags in a small bowl with the milk for the frosting & leave to infuse for 30 minutes.
For this step you'll need:
- 50ml Milk (whole)
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9
Remove the tea bags and carefully try to squeeze as much milk out as possible.
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10
Using the electric whisk or a freestanding mixer whisk the icing sugar with the butter until combined, then pour in the tea infused milk, mixing slowly,gradually increasing the speed to high and whisk until soft & fluffy. Add food colouring to your desired colour.
For this step you'll need:
- 500g Icing sugar
- 160g Butter (unsalted) softened
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11
Top the cooled cupcakes with frosting with a palette knife. Sprinkle each cupcake with some sprinkles or edible glitter.