Everyone loves a cup of tea, and those who don't... well I simply don't trust them. As my fiancee delves deeper into his love of coffee I find myself drinking more exotic and exciting teas in a vain attempt to tempt him away from his espresso machine. My cupboards are bulging with dozens of different varieties, loose leaf, bags, flowering you name it, I have it! Even with all of these colourful and tasty teas adorning my shelves I always come back to the same two favorites, a good old cup of builders brew (you can't beat it) and a steaming cup of Earl Grey.
I've made these cupcakes tonnes of times and they never disappoint. Delicately scented they're the perfect accompaniment to an afternoon curled up with your favorite book and a beautiful cup of their namesakes tea.
Earl Grey Cupcakes
(from Primrose Bakery)
Ingredients:
125 ml milk
4 Earl Grey tea bags (or you could sub with your favorite variety)
110g unsalted butter
225g granulated sugar
2 large eggs
¼ tsp almond essence (optional)
125g self-rising flour
120g plain flour
Frosting:
(from Primrose Bakery)
Ingredients:
125 ml milk
4 Earl Grey tea bags (or you could sub with your favorite variety)
110g unsalted butter
225g granulated sugar
2 large eggs
¼ tsp almond essence (optional)
125g self-rising flour
120g plain flour
Frosting:
115g unsalted butter at room temperature
60 ml semi skimmed milk
1 tsp good quality vanilla extract
500g icing sugar
Few drops of lilac food colouring
Heat milk in a saucepan over a medium heat until it begins to boil. Remove from the heat and add teabags. Cover with a lid for about 30 minutes.
60 ml semi skimmed milk
1 tsp good quality vanilla extract
500g icing sugar
Few drops of lilac food colouring
Method:
Preheat oven to 180c/ gas mark 4. Line a 12 hole muffin tray with cupcake cases.
Heat milk in a saucepan over a medium heat until it begins to boil. Remove from the heat and add teabags. Cover with a lid for about 30 minutes.
Cream butter with sugar in a bowl until the mixture is pale and smooth. I found this took quite a long time because of the quantity of sugar. Add almond extract and eggs one at a time, mixing after each addition. Scrape bowl with a spatula to make sure that the mixture is well combined.
Combine the flours in a separate bowl. Add a third of the flour to the butter and sugar mixture and beat well. Pour in a third of the milk/tea mixture and beat. Repeat until all the flour and milk has been added.
Carefully spoon mixture into cupcake cases, filling each one two-thirds full. Bake in the oven for about 25 minutes. Test to see if they are cooked. Leave in tins for 10 minutes, then place on wire rack to cool.
To make butter cream, beat butter, milk, vanilla and half the icing sugar until smooth.
Gradually add the rest of icing sugar to produce a creamy and smooth consistency. Add a drop of colouring and beat thoroughly. When cool, ice the cupcakes with a generous swirl and sprinkle with a little extra granulated sugar.
