My friend Jennifer came over to do some baking with me. She looked through my baking books a few weeks ago and wanted to try out these Earl Grey cupcakes from the Hummingbird Bakery book. I love Earl Grey tea but wasn't sure what it would be like as a cupcake. As always the Hummingbird Bakery recipes are super easy to make and we only added an extra teabag to the recipe. Not only was it was an easy recipe but it was very yummy. The cake had a subtle Earl Grey flavour, I would use more teabags and possibly infuse them with the milk mixture as well next time. The frosting had a wonderful Earl Grey flavour and really complimented the cake. We even sprinkled some of the dried tea on the cakes, we liked a stronger Earl Grey flavour. Try this recipe out yourself and I am going to try out their suggestion of using pepermint tea instead, which I imagine will be just as yummy as well. Can you think of any other teas which would be nice as a cupcake?
Recipe by Hummingbird Bakery: Cake Days
Ingredients:
Cake:
4 Earl Grey teabags
3 tbsp just boiled water
80g unsalted butter, softened
280g caster sugar
240g plain flour
1 tbsp baking powder
Cake:
4 Earl Grey teabags
3 tbsp just boiled water
80g unsalted butter, softened
280g caster sugar
240g plain flour
1 tbsp baking powder
1/4 tsp salt
200ml milk
2 large eggs
Frosting:
50ml whole milk
500g icing sugar
160g unsalted butter, softened.
200ml milk
2 large eggs
Frosting:
50ml whole milk
500g icing sugar
160g unsalted butter, softened.
Steps:
Preheat oven to 190C/375F and line a muffin tin with muffin cases. Place the teabags in a small bowl and add the hot water, allow to infuse for 30 minutes. In a medium bowl, whisk together the butter, sugar, flour, baking powder and salt on a low speed until the ingredients resemble fine breadcrumbs. Place the milk and eggs in the bowl with the tea and whisk together by hand. Add 3/4 of the tea mixture to the dry mix and combine together, then increase the speed and add the remaining milk mixture. Continue to mix until smooth. Divide the batter between the cases, fill them to two-thirds full. Bake in the oven for 18-20 minutes. Leave to cool slightly before removing from the tin, then place them on a wire rack to cool completely. FROSTING: Place the used tea bags in a small bowl with the milk. Mix the icing sugar and butter until no lumps of butter remain and then gradually add the tea infused milk. Once this has all been added increase the speed and mix until light and fluffy. Top each cake with a generous spoonful of frosting and smooth with a palette knife or pipe frosting on and decorate.
Preheat oven to 190C/375F and line a muffin tin with muffin cases. Place the teabags in a small bowl and add the hot water, allow to infuse for 30 minutes. In a medium bowl, whisk together the butter, sugar, flour, baking powder and salt on a low speed until the ingredients resemble fine breadcrumbs. Place the milk and eggs in the bowl with the tea and whisk together by hand. Add 3/4 of the tea mixture to the dry mix and combine together, then increase the speed and add the remaining milk mixture. Continue to mix until smooth. Divide the batter between the cases, fill them to two-thirds full. Bake in the oven for 18-20 minutes. Leave to cool slightly before removing from the tin, then place them on a wire rack to cool completely. FROSTING: Place the used tea bags in a small bowl with the milk. Mix the icing sugar and butter until no lumps of butter remain and then gradually add the tea infused milk. Once this has all been added increase the speed and mix until light and fluffy. Top each cake with a generous spoonful of frosting and smooth with a palette knife or pipe frosting on and decorate.
A wonderful cupcake, delicious! Captain Picard's favorite.
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