Tuesday, 19 November 2013

Earl grey tea cupcakes

On Saturday I decided to try something different when I was baking. I found a recipe in The Hummingbird Bakery Cake Days recipe book for earl grey tea cupcakes and thought I would try it seeing as I had never baked with tea before and it sounded interesting. I was pleasantly surprised with outcome and I took a few photos along the way so I could share the recipe with you.


(Makes 24 cupcakes)
Ingredients: 
For the sponge~
3 earl grey tea bags
3 tbsp just-boiled water
80g (3oz) unsalted butter, softened
280g (10oz) caster sugar
240g (8 1/2oz) plain flour
1 tbsp baking powder
1/4 tsp salt
200ml whole milk
2 large eggs
For the frosting~ 
50 ml whole milk
450g icing sugar
160g unsalted butter, softened

You will also need two 12 hole cupcake tins.


1. Place the teabags in a bowl and add the just-boiled water, then leave to brew for 30 minutes.

2. Preheat the oven to 190 Celsius (375 F), gas mark 5, and line a cupcake tin with cupcake cases. Use an electric mixer (or wooden spoon) to the mic the butter, sugar, flour, baking powder and salt on a low speed until it has reached the texture of fine breadcrumbs. 

3. Pour the milk into a jug, add the eggs and whisk by hand. Add the brewed tea, squeezing every last drop from the teabags into the milk mixture, then set the teabags aside for the frosting.

4. Pour 3/4 of the milk mixture into the the main mixture and main on a low speed to combine. Then increase the speed a little until thick and smooth, add the remaining milk mixture and beat until all the ingredients have come together to form a smooth batter.

5. Divide the mixture between the paper cases, filling them 2/3 of the way. Bake in the oven for 18-20 minutes or golden-brown, risen and springy to touch. Leave to cool before icing them.

6. While the cupcakes are cooking place the used teabags in a small bowl with the milk and leave to infuse for 30 minutes. Remove the teabags and give them a good squeeze to extract maximum flavour.

7. Using an electric mixer (or wooden spoon) whisk the icing sugar with the butter on a low speed until the mixture is powdery. Pour in the tea-infused milk while mixing slowly, then increase the speed and whisk till soft and fluffy.

8. Divide the frosting between the cooled cupcakes, smoothing the tops and swirling with a palette knife. 



I hopes you enjoyed this post, I thought it would be nice to do something a little different, as it haven't done as many baking posts as I would have liked to.
<3 Ellen xxx