Earl Grey Cupcakes

  • Total Time

    30m
    • Prep Time

      10m
    • Bake Time

      20m
  • Serves

    12
  • Skill Level

    Easy
  • Dietary Needs

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These earl grey cupcakes have a lovely Bergamot flavour, perfect for an afternoon treat with your favourite cup of tea.

Method

  1. Place the tea bags & milk in a saucepan and gently heat to brew the tea, leave to cool, overnight if possible.

  2. Preheat the oven to 190°C (170°C, gas mark 5), and line a 12 bun muffin tin with muffin cases.

  3. Using a hand held mixer or freestanding mixer mix the butter, sugar, flour, baking powder and salt on a low speed until it is the texture of breadcrumbs. Put the eggs in a jug and whisk by hand.

  4. Add the tea infused milk to the eggs, try to squeeze all the milk from the tea bags & set them aside for the frosting.

  5. Pour the milk mixture into the dry ingredients & mix on low speed, then mix on a medium speed until smooth & thick.

  6. Spoon the mixture into the paper cases until ½ full. Bake in the oven for 18-20 minutes or until risen and springy to the touch.

  7. Leave to cool slightly and then place on a wire rack.

  8. While the cupcakes are cooking, place the used tea bags in a small bowl with the milk for the frosting & leave to infuse for 30 minutes.

  9. Remove the tea bags and carefully try to squeeze as much milk out as possible.

  10. Using the electric whisk or a freestanding mixer whisk the icing sugar with the butter until combined, then pour in the tea infused milk, mixing slowly,gradually increasing the speed to high and whisk until soft & fluffy. Add food colouring to your desired colour.

  11. Top the cooled cupcakes with frosting with a palette knife. Sprinkle each cupcake with some sprinkles or edible glitter.

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