This cupcake is so pleasantly light and easy to make (and eat!). Yet on the other hand, it's full of flavour and hits that perfect Earl Grey taste.
Course Breakfast, Dessert, Tea Time
Cuisine American
Keyword Cupcakes, Tea
Prep Time 55 minutesminutes
Cook Time 20 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 12cupcakes
Calories 420kcal
Author SforB
Ingredients
Tea-infused Milk
3tspEarl Grey tea leaves(can be replaced with 2 Earl Grey teabags)
240mlMilk
Earl Grey Cupcakes
180gAll-purpose flour ,sifted
2tspBaking powder
3tspEarl Grey tea leaves ,finely ground *
1/4tspSalt
116gUnsalted butter ,softened
175gCaster sugar
1Egg ,large
1tspVanilla extract
200mlTea-infused milk(see above)
Vanilla Buttercream Icing
230gUnsalted butter ,softened
1tspVanilla extract
370gIcing sugar
2tbspHeavy cream
Instructions
Tea-infused Milk
Add the milk and tea leaves into a small saucepan over medium heat. Bring liquid to simmer for 5 minutes. Remove pan from heat and leave to steep for 15 minutes or longer. ** Strain the tea leaves out and you should have 200ml of tea-infused milk (top up if necessary). Leave aside to cool.
Earl Grey Cupcakes
Preheat the oven to 175 degrees Celsius. Line a muffin pan with cupcake liners.
Add the sifted flour, baking powder, salt and finely grounded tea leaves together into a bowl. Leave aside these dry ingredients.
Cream the softened butter and sugar in a large mixing bowl with an electric mixer until pale and smooth, around 4 minutes. Add the egg and the vanilla extract into the mixture, continue mixing to incorporate.
Add 1/3 of the dry ingredients and 1/2 of the steeped milk into the large mixing bowl. Fold until just combined. Repeat the process with another 1/3 of the dry ingredients and 1/2 of the milk. Do one last fold procedure with the remaining 1/3 dry ingredients.
Using an ice cream scoop or 2 spoons, scoop the batter evenly in your prepared pan – filling 2/3 of the cupcake liner. Bake for 20-22 minutes, or until a clean toothpick comes out when you insert into the centre of the cupcake. Let the cupcakes cool completely.
Vanilla Buttercream Icing
Beat the butter and vanilla together until pale and fluffy, around 5 minutes. Add the icing sugar by 3 portions and continue beating. Add the heavy cream and continue to beat about 3-4 minutes until smooth. Pipe the frosting onto the cupcakes.
Notes
* Read blog post for tip on chopping the tea leaves to avoid a huge mess** Once, I steeped for an hour and it was perfectly fine. Above the 20th-minute mark, it may not have much of a difference in flavour but there isn't a maximum time limit.These cupcakes also go really well with cream cheese frosting - recipe here.Volume to metrics Conversions can be found here.