Cupcakes

Earl Grey Cupcakes With Lemon Butter Cream Frosting

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My three loves are chocolate, lavender and earl grey.

So it wasn’t a surprise that I was head over heels with the idea of earl grey cupcakes.

I found the perfect cupcake sponge recipe from Hummingbird here, but I changed the brewed earl grey tea to earl grey powder. But to make things much simpler for all you cupcake-lovers and keen-bakers, here is the recipe (courtesy of Hummingbird bakery in london).

INGREDIENTS

For the sponge:
2 tablespoons of earl grey powder
80g (3oz) unsalted butter, softened
280g (10 oz) caster sugar
240g (8 ½ oz) plain flour
1tbsp baking powder
¼ tsp salt
200ml (7fl oz) whole milk
2 large eggs

METHOD

  1. Preheat the oven to 190°C (375°F), Gas mark 5, and line a muffin tin with muffin cases. Use a hand-held electric whisk or freestanding electric mixer with paddle attachment to mix the butter, sugar, earl grey powder, flour, baking powder and salt on a low speed until the texture of fine breadcrumbs.
  2. Pour the milk into a jug, add the eggs and whisk by hand.
  3. Pour three-quarters of the milk mixture into the dry ingredients and mix on a low speed to combine. Then mix on a medium speed until smooth and thick. Scrape the sides of the bowl, add the remaining milk mixture and beat until all the ingredients have come together and the batter is smooth.
  4. Divide the batter between the paper cases, filling each two-thirds full. If there is batter left over, spoon it into more cases in a separate tin. Bake in the oven for 18-20 minutes or until risen and springy to the touch, then leave to cool slightly in the tin before transferring to a wire rack to cool fully.
  5. While the cupcakes are cooking, place the used teabags in a small bowl with the milk for the frosting and leave to infuse for 30 minutes. Remove the teabags and give them a good squeeze to extract maximum flavour.
  6. Using the electric whisk or freestanding mixer with paddle attachment, whisk the icing sugar with the butter on a low speed until no large lumps of butter remain and the mixture is still powdery. Pour in the tea-infused milk while mixing slowly, then increase the speed to high and whisk until soft and fluffy.
  7. Add the butter cream frosting of your choice

Honestly, the frosting flavour depends on what you like and I thought that a citrus frosting would be lovely, drawing inspiration from my favourite French Earl Grey tea.

Have a freshly-baked Monday!

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