Earl Grey Tea Cupcakes

Early Grey Tea Cupcakes
I am a huge fan of Earl Grey tea. In fact, I've often thought I should probably send Earl Grey a valentine each year because I love it so much! The florally, aromatic essence of bergamot...Mmmmm. The tea flavor of this cupcake is subtle and delicious.

Ingredients

Earl Grey Tea Cupcakes

2/3 cup whole milk

4 Earl Grey tea bags

1 3/4 cups cake flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/3 cup sour cream

1 tablespoon vanilla extract

1/2 cup canola oil

3/4 cup sugar

2 large eggs, room temperature

Earl Grey Buttercream

2 sticks unsalted butter, room temperature

2 cups powdered sugar

1/2 teaspoon salt

1 teaspoon vanilla extract

2 tablespoons heavy cream

For cupcakes:

Heat milk in microwave until just start boiling. Place tea bags in milk and let it steep for 30 minutes, and the mixture is at room temperature. Discard the tea bags. Reserve 3 tablespoons for buttercream frosting.

Preheat over to 350F. Grease muffin tin or line with muffin liners.

In a large bowl, sift flour, baking powder, baking soda and salt. Mix well and set aside.

Add sour cream and vanilla into the milk and tea mixture. Mix well and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, mix canola oil and sugar on medium-high speed until well combined. Reduce the mixer speed to medium and slowly add eggs until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the liquid mixture, mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake for 15 to 18 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.

For frosting:

Beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low, beat until the sugar incorporates with the butter. Add vanilla, heavy cream and the reserved Earl Grey tea, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy. Frost the cupcakes with the buttercream and serve.

Thanks to Oh Sweet Day! for this yummy recipe!

Comments

Very Very Strawberry Cupcakes

Very Very Strawberry Cupcakes This was a first attempt at strawberry cake for me and I have to say, I think it was a great success. It's the first weekend of spring and there are strawberry stands popping up all around my town. I was wanting to bake something tasty to take and share with friends and well, strawberries were on my mind. I read several recipes which used strawberry syrup, compote, or jam and a few others that called for fresh strawberries. I went for the fresh strawberries and I think they're pretty yummy. They taste quite like strawberry shortcake...buttery and bursting with strawberry goodness! I hope you enjoy them, too! Very Very Strawberry Cupcakes For the Cake 1 cup whole fresh strawberries 1 1/2 cups all-purpose flour, sifted 1 teaspoon baking powder 1/4 teaspoon sea salt 1/4 cup whole milk, room temperature 1 teaspoon pure vanilla extract 1/2 cup (1 stick) unsalted butter, room temperature 1 cup sugar 1 large egg, room t...

Ginger Crisps

I am a lover of crispy, crunchy cookies…and also spice! These zesty ginger cookies are one of my favorite and they are the perfect accompaniment for a steamy cup of coffee, tea, or cocoa! Ginger Crisps Ingredients 1 ¾ cups all-purpose flour 1 tablespoon ground ginger 1 tablespoon ground cinnamon ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon kosher salt ¼ teaspoon ground cloves 6 tablespoons butter, softened ¾ cup light brown sugar, packed 1/3 cup mild molasses 1 large egg yolk 1 teaspoon vanilla extract Turbinado sugar, for sprinkling Directions Whisk together flour, cinnamon, ginger, baking powder, baking soda, salt, and cloves. Beat butter and sugar in a large bowl with a mixer until light and fluffy. Beat in molasses, egg yolk, and vanilla. With mixer on low, beat in dry ingredients until dough is just combined and still crumbly. Use spatula to meld dough together. Cut six ...

Pumpkin Cookies with Cream Cheese Frosting

Ingredients For Cookies 2 cups all-purpose flour 2 teaspoon ground cinnamon 1 teaspoon baking powder 1 teaspoon ground ginger ½ teaspoon baking soda 1 cup butter ¾ cup granulated sugar ¾ cup brown sugar 2 teaspoons vanilla extract 1 egg 1 (15 ounce) can pumpkin puree For Frosting 1 (3 ounce) package cream cheese, softened ¼ cup butter, softened 1 teaspoon vanilla extract 2 cups powdered sugar ¼ teaspoon vanilla bean Directions Preheat oven to 350 degrees F. Lightly grease baking sheets. Whisk together: flour, baking powder, cinnamon, baking soda, nutmeg, and ginger in a bowl. Beat the butter, sugars, vanilla extract, and egg with an electric mixer in a separate large bowl, beating until mixture is smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. Batter will be quite moist. Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets. Bake in the preheated oven until c...

jeanniebee bakes

Search This Blog