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.

Let's Bake

The easiest way to follow a recipe

Reviews

  1. 5 star rating

    Really good recipe! I only had 2 Earl Grey teabags so had to use 1 normal tea bag but they taste lovely

  2. 5 star rating

    Very Good.

Leave Your Thoughts

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!

Close