When I heard that Allie was going to have a Tea Partay, I knew immediately that I wanted to make tea-inspired cupcakes. I knew that she already loved the matcha cupcakes from Vegan Cupcakes Take Over the World that I had made a while back, but I wanted to try something new. I had it in my head that I had seen a recipe in one of my many cupcake books for Earl Grey cupcakes, but try as I might I couldn't find one.
With the help of the Internet, I found a recipe for Earl Grey cuppies from Desert Candy. I changed the recipe a little bit. Honestly, I am not really too sure what Earl Grey tea tastes like. That aside, I thought that the cupcakes tasted lovely! I just used the tea leaves and allowed the moisture of the cupcake and the heat of the oven to work its magic. I should have seen if people could have guessed the flavor of the cupcake, but I was too excited to not tell them that it was Earl Grey. When I made it, I just used the tea leaves, but if I were to make it again, I would suggest using a food processor to make the tea finer.
Earl Grey Cupcakes - Adapted from Desert Candy - Makes 24
- 2 sticks butter, unsalted, at room temperature
- 2 cups sugar
- 4 eggs, room temperature
- 3 cups flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1 cup milk
- 2 heaping tablespoons of Earl Grey Tea
- Set oven to 350 degrees F. Line cupcake tins with paper liners.
- (Optional): Put the tea in a food processor and mix until the tea is a fine consistency. Set aside.
- Cream the butter in a bowl using an electric mixer on low-medium speed until light and fluffy
- Slowly add the sugar to the butter. Mix well until well combined and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, add the flour, salt, and baking powder. Mix the ingredients by stirring with a wooden spoon.
- Add 1/2 of the flour mixture. Beat well after addition until well mixed.
- Add the cup of milk. Beat well until well mixed.
- Add the rest of the flour mixture. Beat until well combined and the batter is homogeneous.
- Use a wooden spoon to carefully mix the processed tea into the batter. Stir until it is just mixed evenly into the batter
- Fill the paper liners 1/2-3/4 full with cupcake batter. Bake for approximately 20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. For the mini-cuppies pictured above, I reduced the baking time to 15 minutes.
The cupcakes had a lovely subtle flavor which I paired with Wilton's Lemon Buttercream. Wilton's recipe is a perfect compliment to these cupcakes. It's nice and lemony and not too sweet. It also holds it shape quite well for piping.
For the above pictures, I used a coupler without a tip to make the Hershey kiss shape of the frosting. It could just as easily have been made by cutting the corner of a zip-lock bad and applying pressure evenly and lightly decreasing pressure while lifting up to make the tear drop shape.
For some unknown reason, I had Belle and Sebastian's "For the Price of a Cup of Tea" stuck in my head while baking :)