Earl Grey Cupcakes with Lemon Buttercream
3 Reviews
About our Earl Grey Cupcakes with Lemon Buttercream recipe:
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 - and ideal for Easter.
Method
Step 1
Preheat your oven to 200˚C (fan 180˚C, gas mark 6) and line two muffin tins with paper cases.
Step 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.
Step 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.
Step 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.
Step 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.Step 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.
Ingredients
For the cupcakes
- 3Earl grey tea bags
- 4 tbspWater (boiled)
- 225gButter (unsalted) (softened)
- 225gBillington's Unrefined Golden Caster Sugar
- 4Eggs (large, whole)
- 225gAllinson's Self Raising Flour
- 1 tspBaking powder
- 1 tspBicarbonate of soda
For the buttercream
- 150gButter (unsalted) (softened)
- 275gSilver Spoon Icing sugar
- 1Lemon (unwaxed)