- 4-5 English Afternoon teabags
- 3 tbsp just-boiled water
- 80g (3oz) unsalted butter, softened
- 280g (10oz) caster sugar
- 240g (8 ½oz) plain (all-purpose) flour
- 1 tbsp baking powder
- ¼ tsp salt
- 200ml (7fl oz) milk
- 2 large eggs
For the Icing:
- 50ml milk
- 500g (1lb 2oz) icing sugar
- 160g (5 ½oz) unsalted butter, softened
We found this recipe from the popular cook book, The Hummingbird Bakery Cake Days, by Tarek Malouf and we couldn't help but fall in love with the Earl Grey Tea Cupcakes recipe. We decided to edit the recipe a bit and we suggest using our unique English Afternoon Tea, which has touch of bergamot and a lemony, zesty aftertaste - perfect for cupcakes! Thanks to the Vanilla Clouds and Lemon Drops blog for the beautiful image and instructions.
Pop the teabags in a small bowl with the just-boiled water then set aside and leave to steep for 30 minutes.
Preheat the oven to 375F/ 190C and line 2 muffin tins with cases (you can get roughly 18 cupcakes).
Place the butter, sugar, flour, baking powder and salt into the bowl of a KitchenAid (or other freestanding mixer) and using the paddle attachment mix slowly until everything is combined and you have a sandy consistency (if you don't have a KitchenAid use a hand-held electric beater).
In a jug measure out the milk then add the eggs and whisk together. Squeeze as much liquid as you can out of the teabags then add the tea to the milk and eggs. Set aside the teabags for the icing.
While the mixer is running, slowly pour in three-quarters of the milk and mix until it's just incorporated, then increase the speed a little and mix until smooth. Scrape down the sides of the bowl then add the remaining milk mixture and beat until everything is properly mixed but be careful not to over beat the mixture.
Evenly spoon the cake mixture into the cupcake cases and bake for 18-20 minutes until the sponge bounces back when touched and a skewer comes out clean when put into the centre of the cake. Leave to cool for a few minutes then transfer the cupcakes onto a wire rack.
While the cakes are baking put the teabags into a small bowl and add the milk then leave to infuse for 30 minutes. After 30 minutes remove the teabags from the bowl again squeezing out as much of the tea as you can.
Once the cupcakes have finished baking and are cooling make the icing. Sift the icing sugar into the bowl of a free-standing mixture or large bowl, then add the butter and beat on a low setting until it comes together. Turn the speed up a little and continue beating until it is well mixed and there are no lumps. Turn it back down to low then add the tea-infused milk. Mix until it is well combined and smooth, then turn up to a higher setting and beat for roughly 5 minutes until the icing is light and fluffy.
Once the cakes have completely cooled ice them with the butter cream icing.