Earl Grey Tea Cupcakes

Earl Grey Cupcakes

Prep Time: 45 minutes

Cook Time: 12 minutes

Yield: 12

If you love Earl Grey tea, you'll love these Earl Grey Cupcakes. The delicate bergamot flavour of Earl Grey tea will intensify with every bite.

Ingredients:

For the Cupcakes

  • 125ml (½ cup) semi-skimmed milk
  • 4 Earl Grey teabags, see notes
  • 110g (½ cup) unsalted butter, softened
  • 225g (1 cup) white sugar
  • ½ tsp almond extract (optional)
  • 2 large eggs
  • 125g (1 cup) self-raising flour, sifted, see notes
  • 120g (scant 1 cup) plain (all purpose) flour

For the Frosting

  • 110g (½ cup) unsalted butter, softened
  • 60ml (¼ cup) semi-skimmed milk, at room temperature
  • 1 tsp vanilla extract
  • 500g (4 cups) icing (confectioners’) sugar
  • lilac food colouring

Directions:

  1. To make the cupcakes, heat the milk in a saucepan over a medium heat until just begins to boil. Remove from the heat and add the teabags. Cover with plastic wrap and allow to infuse for about 30 minutes, then discard the teabags.
  2. Meanwhile, preheat the oven to 180°C (160°F fan), 350°F, gas mark 4. Line a muffin tray with liners.
  3. Cream the butter and sugar in a large mixing bowl until pale and smooth, around 3-5 minutes. Add the almond extract, if using, and the eggs, one at a time, mixing well after each addition.
  4. Combine the two flours in a separate bowl. Add one-third of the flours to the creamed mixture and beat well. Pour in one-third of the infused milk and beat again. Repeat these steps until all the flour and milk have been added.
  5. Spoon the mixture into the cupcake liners, filling them around two-thirds full. Bake for about 25 minutes or until a skewer inserted comes out clean.
  6. Remove from the oven and leave in the muffin tray for 5 minutes before removing and allowing to cool completely on a wire rack.
  7. To make the frosting, beat the butter, milk, vanilla extract and half the icing (confectioners’) sugar until smooth. Gradually add the remaining icing (confectioners’) sugar and mix until smooth and creamy
  8. Add a small (end of toothpick) amount of purple food colouring and mix throughly.
  9. Pipe onto cupcakes. Then add sprinkles, sugar flowers, or sugar to decorate.

Notes:

If you do not have self-raising flour, replace with 245g (2 cups minus 1 tsp) plain (all purpose) flour and add 1½ tsp baking powder.

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