Earl Grey cupcakes with lemon buttercream - recipe

Ingredients

Recipe , Lemon , Cupcakes , Buttercream , Earl grey

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1

Preheat your oven to 200˚C (fan 180˚C, gas mark 6) and line two muffin tins with paper cases.
2
Soak the tea bags in the boiled water. When you think the tea is strong enough, squeeze the liquid out of the tea bags and discard the bags.

For this step you'll need:
- 3 Earl grey tea bags
- 4 tbsp Water boiled
3
Beat all of the cupcake ingredients including the Earl Grey tea in a large mixing bowl for at least three minutes, until the mixture is combined and has a thick dropping texture.

For this step you'll need:
- 225g Butter (unsalted) softened
- 225g Unrefined golden caster sugar
- 4 Eggs large, whole
- 225g Self-raising white flour
- 1tsp Baking powder
- 1tsp Bicarbonate of soda
4

Divide the mixture evenly into the muffin cases, then bake for fifteen to eighteen minutes. Allow them to cool in tins before placing on a cooling rack.
5
To make the icing beat the butter and gradually add the icing sugar.
Remove the peel from the lemon using a potato peeler and keep.
Add the juice from half the lemon to the icing and beat until soft. Pipe onto the cup cakes.

For this step you'll need:
- 150g Butter (unsalted) softened
- 275g Icing sugar
6

Remove all the pith from the lemon peel and slice into thin strips. Tie into a loose knot and place onto the iced cakes. Serve.

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Earl grey cupcakes ⇒