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Earl Grey Cupcake Recipe

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

cupcake recipe ingredientsFor 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

cupcake recipe topping ingredientsFor the frosting:

  • 50ml Full Fat Milk
  • 500g Icing sugar
  • 160g soft Unsalted Butter

Start with the Sponges

Step 1

soak teabagsPop the 3 teabags into a bowl or mug and cover with 3 tablespoons of boiling water – (boiling hot water – not just hot… BOILING – got it?!); Leave the tea to brew for half an hour.

Meanwhile put the oven on 190C/170Fan/375F/Gas 5 and line a baking tray (12 holes) with cupcake cases.

Step 2

Combine all the dry sponge ingredients sugar, flour, baking powder and salt with the butter and you should end up with a breadcrumb consistency.

whisk mixturePut the milk and eggs in a jug, squeeze the teabags dry – save the bags for the frosting. Tip the brewed tea into the milk and eggs and whisk.

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.

Step 3

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.

cool cakesBake 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.

smooth with hot waterStep 4

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.

spray goldShare 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!

Stan tasting

Hummm, perhaps make the Earl Grey stronger?

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.

earl grey cupcake recipe finished image


















  • Dave 17th July 2016 at 6:02 pm

    Gee, I did not know that the Earl of Grey was a cupcake fanatic.
    Mark, I’m glad you did so we can have this recipe.
    Once we get some earl grey tea in the house, we will try it.
    Thanks for all of your followers.

    • Mark 18th July 2016 at 8:37 am

      Please do try it, I’d love to see a picture of your baking! As always thanks for your enthusiasm. Mx

  • Tottie from Tooting 18th July 2016 at 10:43 am

    I do love your videos… All done in a trice – and so neat! xx

    • Mark 18th July 2016 at 10:54 am

      AlI ned to know is when are you comming down this way to cook with me! I’d give you a goddie bag. Mx


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