Delicately flavoured earl grey cupcakes with lemon cream cheese frosting. A beautiful flavour combination for an easy to make, home-made cupcake recipe.THIS SMALL BATCH RECIPE CAN BE DOUBLED IN SIZE TO MAKE A REGULAR SERVING SIZE OF 12 CUPCAKES
Place the contents of one teabag and milk in a small saucepan over medium heat and gently bring to a simmer. Place lid on the saucepan, remove the pan from heat and set aside for the tea to ‘brew’.
Preheat the oven to 180°C (350°F). Prepare the cupcake pan by placing the cupcake paper cases into the pan moulds.
In the bowl on a stand mixer fitted with the paddle attachment, 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. Sift flour, baking powder and salt into a separate bowl. Fold in these dry ingredients along with the remaining earl grey tea leaves. Pour milk into the mixture and stir until combined.
Pour mixture into cupcake cases until ⅔ 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.
Lemon cream cheese frosting
Beat butter and cream cheese in a large bowl with a hand-held mixer for 3 minutes until well combined. Add lemon zest, 2 tablespoons lemon juice and salt and beat till mixed in. With your mixer on low, gradually add your powdered icing sugar into the bowl until fully combined. If the icing is too thick, then add more lemon juice and mix thoroughly. If the icing is too runny, then thicken it up with ¼ cup of powdered icing sugar at a time.
To decorate, once the cupcakes are at room temperature, spoon cream cheese frosting over each cupcake and sprinkle with more lemon zest. The frosting is designed to have a soft dollop consistency and is not meant to be piped as it will not hold its shape.
If you prefer to not have the ground tea leaves in the batter, then place the two teabags straight into the milk and let them steep. When the recipe calls for the milk to be added to the batter then remove the teabags prior to pouring in the milk.