EARL GREY AND LEMON CUPCAKES

When pushed, I think I would say that biscuits (the British kind, of course) pair best with a cup of tea. Somedays I might learn towards something more savoury like a bacon sandwich, but the majority of the time I find myself rummaging through the biscuit tin while waiting for the kettle to boil.

That was until I started drinking every other type of tea beyond English Breakfast. Now I find myself yearning for macarons (or macaroons), brandy snaps, even the odd biscotti, but one sweet treat that I simply adore is the humble cupcake. This little recipe is the perfect introduction to tea the floral scents and flavour of cornflowers, bergamot orange and deep black tea. By finishing the cakes off with a super sharp lemon icing, you’re able to cut through the earthiness of the cake nicely, leaving the delicate notes to shine through.

INGREDIENTS
(FOR CUPCAKES)
4 bags of Teapigs Earl Grey Strong
1 cup 2% milk
1/2 cup unsalted butter
1 cup sugar
1/2 tsp vanilla extract
1 egg
1 tsp lemon juice
1 and 1/2 cups plain flour
1 and 1/2 tsp baking powder

(FOR ICIING)
1/2 cup unsalted butter
2 cup powdered sugar
1 tsp vanilla extract
1/2 tsp lemon juice
2 tbsp 2% milk
1 tsp lemon zest

Preset oven to 350F, line baking tin with cupcake cases.

Steep 2 teabags in the milk on a low heat for 3 minutes, stirring occasionally. Then set aside to cool.

Beat butter and sugar together until light and fluffy, add vanilla extract, lemon juice and egg and mix again until blended.

Mix in flour and baking powder plus the contents to the two remaining tea bags. Slowly pour in the cooled milk and mix well.

Spoon into case and bake for 25 minutes, or until a toothpick comes out dry/clean.

Beat the butter for the icing until fluffy then add in the powdered sugar, vanilla extract and lemon juice. Add milk and slowly fold in lemon zest. Chill in fridge for 30 minutes.

Spoon icing into Ziploc bag and cut off a small corner (add piping cap if desired). Pipe icing on to cupcakes and chill in fridge until icing is firm.

Serve with a piping hot cup of tea.

Thank you to Teapigs USA for providing the tea for this recipe. All tea was gifted.

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