Earl Grey Cupcakes with Lemon Buttercream Frosting…..YUMMY!


Earl Grey Cupcakes w/Lemon Buttercream FrostingIngredients:1 cup (1/2 lb) unsalted butter, at room temperature2 cups sugar4 eggs3 cups self-rising flour1 cup milk2 bags or 2 tablespoons earl grey teaButtercream:1 cup (1/2 lb, 2 sticks) unsalted butter1 lb (4 cups) powdered sugarzest of 1 lemon3 tablespoons limoncello or lemon juice

Today I did it!  I finally found the time and occasion to try out  the Earl Grey Cupcakes recipe I’ve been drooling over for the past month.  I can tell you now, if you like Earl Grey, these cupcakes are just your cup of tea! 🙂

I tweaked the recipe a bit as my good friend Lucia commented that she had a hard time making the cakes taste like the tea.  I think the cakes turned out really well, light and moist and flavorful.  The frosting stole the show though.  In future, I plan to make the lemon buttercream frosting to use as a generous dollop in the center (a la cutting a cone shape from the top of the cake, eat the extra cone shape and fill the hole with delicious tangy frosting) and frost with a lighter whipped cream frosting.  You do as you like, that’s just my plan.

So, here it is…the recipe.  If you make these cakes, please be sure to consume with a cup of Earl Grey tea in a lovely tea cup and saucer, or not, again it’s your business.

Earl Grey Cupcakes with Lemon Earl Grey Buttercream
Makes about 12

For the cake:

1/2 cup unsalted butter, at room temperature
1 cup of sugar
2 eggs
1 1/2 cups of flour
zest of  1 lemon

1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 tea bags of earl grey tea, just the leaves

For the frosting:

1/2 cup unsalted butter
2 cups of powdered sugar
zest of 1 lemon
1 1/2 tbsp. lemon juice
1 tea bag of earl grey tea leaves

Preheat oven to 350 F.

Fill a cupcake pan with liners.

Heat the milk to boiling and add earl grey tea bag contents (remove tea from tea bags), stir in, then remove from heat to cool. 

Beat the butter until creamy, then add the sugar and beat until fluffy. Add the eggs one at a time, making sure that they are incorporated thoroughly. In a bowl, combine the rest of the dry ingredients, including the lemon zest.   Add half of the dry mixture. Add the milk/tea then the remaining flour, stir until combined.

Fill cupcake liners about 2/3 full. Bake for 15 – 20 minutes, rotating halfway to ensure even baking. Let cool completely before frosting.

For the frosting, cream the butter until nice and smooth. Gradually add the powdered sugar. Next, add the lemon zest, lemon juice and tea, making sure it is well incorporated. Frost and enjoy.

Next up, tea soaked fruitcake!  I’ll let you know how I get on. 🙂

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