Earl Grey Cupcakes

Sooo…it’s been a while.

However, I have a halfway decent excuse for not posting for half a century this time: I’ve been trying out a new recipe and it just hasn’t been cooperating with me. When I finally master it, I will be sharing it with you on this blog but in the meantime, you’ll just have to make do with this.

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These cupcakes are very subtly flavoured with Earl Grey teabags and the sponge is lovely and light, despite there being no creaming involved. You can use any kind of teabags you want; herbal or fruit teabags can be used if you aren’t a fan of Earl Grey. I have some peppermint and liquorice teabags in the cupboard at the moment so I might have another go at this recipe using those.

I’m starting a new full-time job on Monday so I’m not sure what the frequency of my posts will be like in the next few weeks but I will try my best to keep posting once a week.

Makes 12-16 cupcakes

Ingredients

For the sponge:

3 Earl Grey teabags

3tbsp just-boiled water

80g unsalted butter, softened

280g caster sugar

240g plain flour

1tbsp baking powder

¼ tsp salt

200ml whole milk

2 large eggs

For the frosting:

50ml whole milk

500g icing sugar

160g unsalted butter, softened

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Recipe

  1. Place the teabags in a bowl and add the just-boiled water, then leave to brew for 30 minutes.
  2. Preheat the oven to 190°C and line a muffin tin with muffin cases. Use a hand-held electric whisk to mix the butter, sugar, flour, baking powder and salt on a low speed until the texture of fine breadcrumbs.
  3. Pour the milk into a jug, add the eggs and whisk by hand. Add the brewed tea, squeezing every last drop from the teabags into the milk mixture, then set the teabags aside for the frosting.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Divide the frosting between the cold cupcakes, smoothing the tops and swirling with a palette knife.

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