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Earl Grey cupcakes with lemon buttercream

  • Total Time

    33m
    • Prep Time

      15m
    • Bake Time

      18m
  • Serves

    0


Combining the refreshing taste of Earl Grey tea with the delicate citrus flavour of the lemon buttercream, these cakes are a real grown up afternoon treat.  

Method

  1. Preheat your oven to 200˚C (fan 180˚C, gas mark 6) and line two muffin tins with paper cases.

  2. Soak the tea bags in the boiled water. When you think the tea is strong enough, squeeze the liquid out of the tea bags and discard the bags.

  3. Beat all of the cupcake ingredients including the Earl Grey tea in a large mixing bowl for at least three minutes, until the mixture is combined and has a thick dropping texture.

  4. Divide the mixture evenly into the muffin cases, then bake for fifteen to eighteen minutes. Allow them to cool in tins before placing on a cooling rack.

  5. To make the icing beat the butter and gradually add the icing sugar. Remove the peel from the lemon using a potato peeler and keep. Add the juice from half the lemon to the icing and beat until soft. Pipe onto the cup cakes.

  6. Remove all the pith from the lemon peel and slice into thin strips. Tie into a loose knot and place onto the iced cakes. Serve.

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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
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