Earl Grey tea is my favorite among the English teas. Earl Grey tea is a blend of black tea that is infused with the flavour of the bergamot orange rind. Thus, giving the tea a citrus undertone both in flavour and aroma.
This recipe is all things Earl Grey.
As lemon is Earl Grey's best friend, I made Earl Grey cupcakes and paired them with a lemon Earl Grey glaze. Some recipes that I have seen uses ground up the earl grey tea leaves mixed into the cake batter. But, I chose to steep the Earl Grey tea in the milk used in this recipe to extract the flavour, giving the cupcakes a distinct Earl Grey flavour.
Earl Grey Milk
5 bags of Earl Grey tea
Steps to Earl Grey milk:
- Heat milk to simmer, remove from heat and place the tea bags in to steep for 5 min.
- Remove the tea bags after 5 min and squeeze the tea bags to extract as much liquid from it as possible. Be careful not to tear the bags.
- Set the milk aside and let it cool to room temperature.
Earl Grey Cupcakes
(makes 23 cupcakes)
171g butter, softened
118ml Earl Grey milk (recipe from above)
59ml Greek yogurt
177.5g organic unbleached flour
1/2 tsp baking soda
1/2 + 1/8 tsp baking powder
1/2 + 1/8 tsp salt
1 tsp vanilla extract
Steps to cupcakes:
- Line cupcake tin with cupcake liner and preheat oven to 180 degrees Celsius.
- Sieve flour, baking soda, baking powder and salt in a bowl.
- Cream butter and sugar till light and fluffy.
- Add eggs until combined.
- Add dry to wet ingredients until combined.
- Fill the cupcake 3/4 full and bake for 15 - 18 minutes until toothpick inserted in the center of cupcake comes out clean.
- Let the cupcakes cool for 5 minutes in the tin then remove them to cool on the cooling rack for at least 20 minutes.
113.5g butter, softened
3/4 tsp lemon zest (from one large lemon)
40ml Earl Grey milk (recipe from above)
226g confectioner's sugar
Steps to glaze:
- Cream butter and lemon zest.
- Add in the Earl Grey milk in a slow steady stream.
- Add in confectioner's sugar and beat the mixture for 3 minutes.
- Chill the buttercream in the fridge if not using it immediately. Let the buttercream warm up a little before using it once you have placed it in the fridge to store. Give it a stir before using.
I have also used Earl Grey flavoring in my Olive Oil Snow Skin Moon Cake recipe.
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