Is there a better twosome than tea and cake? I think not.
Today I’m going to tell you the story of when Mr Grey (no not Christian, it was his more distinguished uncle, Earl) and Miss Cupcake had a baby and made Earl Grey Cupcakes…
It was a Saturday night like any other, Miss Cupcake had been at a party and was trying to flag a taxi outside the bar, when a Rolls Royce pulled up beside her.
Down rolled the back window, revealing the passenger, Mr Grey inside. “Well, get in for Christ’s sake. Where can I drop you?”
… Oh no… That’s me getting confused with Big and Carrie.
Turns out the real story is that I came home from work one night and fancied baking cupcakes. I wanted to do something a little different, so I decided on earl grey cupcakes. I had written down a recipe I found online a while ago but had never tried making… So I made it. The end.
Here’s how I made ’em!
- 125ml of milk (I used coconut and it worked just fine)
- 4 earl grey teabags
- 110g unsalted butter
- 225g sugar
- 2 large eggs
- 125g self raising flour
- 125g plain flour
For the buttercream
- 115g unsalted butter (left to warm to room temp)
- 60ml milk
- 1tsp vanilla extract
- Lilac food colouring if you have it (I didn’t)
How to make:
- Bring your milk to the boil in a saucepan on a medium heat. Once boiled, remove from the heat and throw your teabags in, cover the saucepan and leave to brew for about 30 mins. (I was impatient and probably only ended up brewing for about 15 minutes, the earl grey flavour came out quite mild, so next time I’ll definitely wait the full 30 minutes.)
- Preheat your oven to about 180 celsius (gas mark 4), or 160 celcius if you have a fan assisted oven.
- Cream your butter and sugar together. I did this using my standing mixture and the flat paddle attachment.
- Once they are creamed together, add your eggs in one at a time, mixing after each egg until well combined.
- In a separate bowl, sieve your two flours together. Then add 1/3 of the flour to the butter sugar and eggs mixture. Whisk them together (At this point I changed the attachment on my mixer to the whisk to help combine the mixture better.)
- Then add 1/3 of your milky tea, and then mix again to combine.
- Alternate adding 1/3 of the flour and tea mixture until everything is added.
- Once everything is well mixed and smooth, spoon your mixture into your lined cupcake tray.
- Cook the cupcakes in your oven for approximately 25 minutes.
- Keep an eye on them to make sure they aren’t burning. Test to see if they are cooked once they turn a light golden brown by inserting a knife into the middle of a few of the cupcakes and making sure that the knife comes out clean. If it doesn’t, pop them back in the oven for a little while longer.
- Whilst the cupcakes are cooling, let’s make our frosting!
- Whisk together the butter, milk, vanilla extract, and half the icing sugar until well combined and smooth.
- Slowly add in the rest of the icing sugar until you have a thick buttercream consistency.
- Once your cupcakes are cooled, ice them with the buttercream. (This would work even better if you have a piping bag to pipe the frosting on!)
Until next time,