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cupcake cut in two to show curd centre

Earl Grey Cupcake with Blackberry Curd and Cream Cheese Frosting

  • Author: Emma
  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 50 minutes
  • Yield: 12
  • Category: Cupcakes & Cakes
  • Method: Baking
  • Cuisine: English

Description

Bergamot infused cupcakes with a surprise blackberry curd filling and then topped with a light cream cheese frosting. This flavour combination in a cupcake will blow your socks off. It’s that good!


Ingredients

For the Earl Grey Cupcakes

3 earl grey tea bags (steep in the milk)

2 earl grey tea bags, (cut open and ground leaves to be used)

240ml (1 cup) milk

110g (1/2 cup) butter, softened

220g (1 cup) sugar

1 large egg, whisked

1 teaspoon vanilla extract

225g (1 1/2 cups) plain flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

 

For the Blackberry Curd

250g (2 cups) frozen blackberries

120ml (1/2 cup) water

Finely grated zest and juice of 1 unwaxed lemon

1 egg plus 2 egg yolks, whisked together

120g (1/2 cup) caster sugar

2 tablespoon butter, softened

Finely grated zest and juice of 1 unwaxed lemon

1 tablespoon cornflour

 

For the Cream Cheese Frosting

55g (1/4 cup) butter, room temperature

225g (1 cup) cream cheese, room temperature

1/2 teaspoon vanilla extract

1/4 teaspoon salt

480g (3 cups) icing sugar, sifted

 

Mint leaves, to decorate, optional

Blackberries, to decorate, optional

 


Instructions

For the Blackberry Curd

1.  Combine blackberries and lemon zest into a small saucepan with 100ml of water. Over low heat bring to a simmer and cook until the blackberries are soft and can be broken up with a wooden spoon. 

2.  Place a sieve over a medium-sized bowl, remove pan from the heat and push the blackberries through the sieve with a spoon. Discard the pips/pulp and set aside the strained blackberry juice.

3.  Add sugar, butter, cornflour and lemon juice into a small saucepan over low heat and stir until the butter has melted and combined. 

4.  Add the eggs, whisk continuously but gently, then add the blackberry juice. On a medium to low heat, slowly bring the temperature of the mixture up until it starts to thicken and coats the back of a spoon. This takes 5-10 minutes. Be sure to scrape down the sides and the bottom of the pan so that the mixture heats up evenly. 

5.  Pour into a medium bowl and cover by placing cling film directly onto the curd so that a ‘skin’ doesn’t form. Set aside to chill.

 

For the Earl Grey Cupcakes

1.  Place the tea bags and milk in a small saucepan over medium heat and gently bring to a simmer. Place lid on saucepan, remove pan from heat and set aside for the tea to ‘brew’ until the milk is cool.

2.  Pre-heat the oven to 180C. Prepare the cupcake pan by placing the cupcake paper cases into the pan moulds. 

3.  In a large bowl, using an electric mixer, beat the butter and sugar until light and fluffy, this takes about 3 minutes. Add the egg and vanilla extract and beat for a further two minutes. Fold in the flour, baking powder and salt and the earl grey tea leaves. Pour 3/4 cup of milk into the mixture and stir until combined.

4.  Pour mixture into cupcake cases until 2/3 full. Bake in the oven for 18-20 minutes or until a toothpick inserted into the centre comes out clean. Remove from the oven and let cool slightly before transferring to a wire rack.

 

For the Cream Cheese Frosting

1.  Beat butter and cream cheese in a large bowl with an electric or hand-held mixer. Beat for 3 minutes until well combined. Add vanilla extract and salt and beat till mixed in. With your mixer on low, gradually add your icing sugar into the bowl until fully combined.

 

To decorate cupcakes:

  1.  Once the cupcakes have cooled completely, with a teaspoon, scoop out a hole in the centre of the cupcake. Spoon blackberry curd into the hole until level with the top of the cup cake. (You can save the scooped out sponge to nibble on now or later!). 
  2. Using a piping bag, or smoothing with an offset spatula, decorate each cupcake with the cream cheese frosting.
  3.  Optional: Top the cupcakes with an individual blackberry, mint leaf and dollop of curd. Pour yourself a cup of tea and take a huge bite of that cupcake and enjoy!!
  4.  

 


Keywords: dessert, afternoon tea, cake, fruit

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