Cupcakes are uber-modern, you cannot pass a shop without stumbling over a display in ever more inventive combinations and decorations. They are everywhere, just like a rash; so I’m turning my attention to this Earl Grey Cupcake Recipe.
It is like the young bakers have just discovered cupcakes, but they have not. My Grandmother was churning them out long before I was a twinkle in my Father’s eye! But if someone new to baking decides that these are the latest thing and they want to have a go then I’m all for that!
This recipe is from The Hummingbird Bakery – the book is Cake Days. I love to pop into their London shops; just to breathe in the sweet atmosphere. This improves if you actually stick your knashers into one of their cupcakes! The Reverend Mother (that’s my Mum) gave the lovely Erik some very posh Earl Grey teabags. Bergamot flavouring is very distinctive, so I thought you might like to try this one?
To Make This Earl Grey Cupcake Recipe You Will Need
Makes 12-16 cupcakes
For the sponge:
- 3 Earl Grey Teabags
- 3tbsp Boiling Water
- 80g Soft Unsalted Butter
- 280g Golden Caster Sugar
- 240g Plain Flour
- 1tbsp baking powder
- ¼ tsp salt
- 200ml Full Fat milk
- 2 large eggs
For the frosting:
- 50ml Full Fat Milk
- 500g Icing sugar
- 160g soft Unsalted Butter
Start with the Sponges
Meanwhile put the oven on 190C/170Fan/375F/Gas 5 and line a baking tray (12 holes) with cupcake cases.
Combine all the dry sponge ingredients sugar, flour, baking powder and salt with the butter and you should end up with a breadcrumb consistency.
Add about two thirds of the wet mix to the dry and mix using a handheld mixer – once combined and smooth add the rest of the fluid.
Divide the cake mix between the paper cases, filling each two-thirds full – if you have lots left over use more paper cases and another tin rather than over filling the cases.
Bake for 20 minutes or until risen and springy to the touch, but I’d check them at 18min – each oven is different. Once baked leave let them cool in the tin for 10mins before transferring them onto a rack to cool completely.
Whilst the sponges are cooling get on with the frosting. Take the used teabags pop them into a mug and cover with 50ml full fat milk. Leave them to infuse for half an hour, give them a good squeeze to extract all the flavour. Now bless them these teabags have given all they have to give, so you can throw them out.
Whisk together the icing sugar and softened butter, add the tea infused milk and whisk until soft and fluffy.
Share the frosting out between the cupcakes and finish them off with a pallet knife. To get a smooth finish dip the pallet knife in hot water. You are not looking for a factory finish, you want to remind people that you have made these, but the hot water really helps.
To up-scale thee I have chosen to give them a light dusting of golden food spray, you can get this in most cake decorating shops. If you struggle to get the spray a little sprinke of edible glitter is just as good. if you are spraying pop the cake into a bix box and then when you spray you don’t re-decorate the kitchen!
The finished cakes were delightfully light, light but moist. The soft creamy topping very sweet. You may want to tweak this cupcake recipe; the Earl Grey tea adds a distinctive flavour.
When I make this cupcake recipe again I’d add more teabags and allow it to stew longer to make the flavour even more distinctive.