These earl grey tea cupcakes are seriously good. Delicately scented with lovely Bergamot flavor,perfect for ladies brunch,afternoon tea,baby shower or bridal shower.They will be equally impressive and delicious.
This recipe was adapted from Katie cakes.( Primrose Bakery)
*I converted grams into cups.
1/2 cup milk
4 Earl Grey tea bags
1 stick butter (softened)
1 cup sugar
2 large eggs
¼ tsp almond essence (optional)
2 cups plain flour
¾ tsp. Baking powder
½ tsp. Baking soda
2 sticks unsalted butter ( softened at room temperature)
1/4 cup milk
1 tsp. vanilla extract
5 cups powdered sugar
few drops of lilac food coloring
Preheat oven to 350 degrees.
Bring milk to a boil over medium heat.
Remove from the heat and add tea bags.
Cover with lid for 30 minutes.
In a medium bowl using electric mixer cream butter with sugar until mixture is pale and smooth.
Add almond extract and eggs one at a time.Scrape bowl with spatula to make sure the mixture is well combined.
Combine flour with baking soda and baking powder in separate bowl.
Add third of the flour to the butter mixture and beat. Add third of the milk with tea to the mixture.
Repeat until all the flour and milk has been added.
Fill cupcake pan with 2/3 of the batter.
Bake for about 25 minutes. Let cool completely.
Butter cream frosting:
Beat butter until pale and fluffy.
Add powdered sugar on low and gradually increasing speed to high.Scrape the sides of the bowl with spatula.
Add milk and vanilla and drop of coloring.Whip until its smooth and creamy.
Ice the cupcakes with a generous swirl of the frosting.
Enjoy with your favorite cup of tea.