Earl Grey Cupcakes with Earl Grey Lemon Glaze

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
Ingredients:
5 bags of Earl Grey tea
237ml milk

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)
Ingredients:
180g sugar
171g butter, softened
2 eggs
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.

Earl Grey Lemon Zest Glaze
Ingredients:
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. 

Enjoy!


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