Thursday, October 22, 2009

Cupcakes!

Earl Gray Cupcakes with Lemon Buttercream

I found this recipe on the Patent & the Pantry and it is divine.

I used Stash Tea's Double Bergamot Earl Gray tea. The only thing I did differently was that I heated the milk and steeped a tea bag in the milk and then allowed the milk to cool. I also used 2 tea bags in the batter (didn't measure). I would recommend cutting the icing recipe in half unless you like heavy icing or want to eat it w/out cupcakes (it was that good). I used the juice & zest of a large lemon and didn't measure.

It made 53 mini cupcakes (which baked for about 13 minutes) for me and next time I won't fill the cups as full. Enjoy!

  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 2 egg
  • 1 1/2 cups all-purpose flour
  • 2 1/4 tsp. baking powder
  • 3/4 tsp. salt
  • 1/2 cup milk
  • 1 tbsp. Earl Grey tea (I used 1 bag and didn’t measure. I might add more next time.)

Preheat the oven to 350. Beat the butter and sugar together until it is light and fluffy. Add eggs one at a time, making sure they are thoroughly combined before adding the next one. Mix together the dry ingredients, including the tea. Beat in half of the dry mixture with the wet, then add the milk and the rest of the dry mixture, stirring until just combined. Line the cupcake pan with 12 cups and fill them about two-thirds full. Bake 20 to 25 minutes. Cool thoroughly before frosting.
Lemon Buttercream

  • 1/2 cup unsalted butter, softened
  • 2 cups icing sugar
  • zest of one lemon
  • 2 tbsp. lemon juice

Cream butter, then add the icing sugar and beat until fluffy. Add the lemon zest, juice and beat until smooth. Spread over cooled cupcakes.

1 comment:

Anonymous said...

can't wait to try them. thanks for the recipe. Aunt Becky

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