I've heard about the Earl Grey tea cupcakes sold at The Hummingbird bakery, but shock horror, I've never actually tried one. So I made my own :) I just used my basic no-mucking-about cupcake recipe, and added some tea. The tea has strong citrus flavours so I experimented with some orange zest in the icing to compliment it.
Lady Grey Tea Cupcakes
50ml boiling water
|Lady Grey Tea Cupcakes|
100g butter or margerine
175g caster sugar
1 tbsp baking powder
180g plain flour
50g natural yoghurt
for the buttercream icing:
2 tbsp milk
100g butter, softened and cut into small cubes.
300g icing sugar
zest of half an orange
for cupcake toppers -
small amount of royal icing
yellow and blue food colouring
- Add the teabags to the boiling water in a mug and leave to brew. It's best to do this half an hour before you start making your cakes so it has time to brew. Preheat the oven to 180 C/350 F.
- Cream together the butter and sugar in a mixing bowl, until light and fluffy. Add the eggs one at a time, and mix well after each one.
- Sift the flour and baking powder together and fold in.
- Stir in the yoghurt and the tea. Squeeze the teabags out fully into the mixture, but don't throw them away.
- Spoon the cake mix into a muffin tin lined with cupcake cases and bake for 15-20mins. Take them out when the top is springy to the touch.
- To make the icing, put the reserved teabags into a bowl with the 2 tbsp milk and leave to infuse.
- Sift the icing sugar into a bowl and cream together with the icing sugar. Add the milk and orange zest.
- When the cakes are out of the oven and completely cooled, carefully pipe the icing on in swirls, dust with icing sugar and top with a cupcake topper of your choice!
For the little teapot cupcake toppers, I simply drew a basic outline of a teapot onto baking paper and used it as a template to cut around. I combined a little water and icing sugar for the icing and piped some detail onto the cut out teapots. I used the plastic piping bags you can buy in a pack from supermarkets, and cut off the very tip so I could pipe very thin lines. This was all quite fiddly, but didn't actually take as long as you might think. I made 12 cupcakes toppers and iced them in around an hour.
For a first experiment these turned out pretty tasty. I took them along to a meeting I had with friends the next day and they went down really well....despite the fact I'm hopeless at transporting cupcakes and they arrived like this:
But it's the taste that counts...right?
It's been a lovely sunny day here in London, so I thought I'd share the view I had on my walk today.