Earl Grey Cupcakes

It was a busy time last week, so I didn’t get a chance to post my food post. A little late but I will post three times this week to “catch up.”

A few weeks ago I came across a recipe for Earl Grey Cupcakes. Since Earl Grey is my favorite tea and they looked so delicious and simple that I had to try it for myself! I had to alter the recipe for U.S. volume conversions (thankfully I had a handy dandy scale for the trickier ingredients), so I will post the conversions on my blog.

Please go to the original recipe for weight measurements.

The cupcakes turned out delicious and perfect, but I have to say I totally flubbed up the icing. It ended up as a ultra sweet butter texture that disappeared in your mouth when you ate it. Definitely interesting, but I don’t think that was the desired outcome, ha ha ha. I did not have self-rising flour as well, so I found a conversion recipe and it worked out fine.

Cupcake Ingredients: 1 1/4cup Milk,

4 Earl Grey tea bags,

2 sticks+2 Tbsp butter,

250g flour AKA…

2 cups flour,…

1 Tbsp baking powder (mixed in flour),

1tsp salt (mixed in flour),

1 cup sugar

4 eggs,

1. Preheat oven to 375 degrees Farhenheit.

2. Warm milk and tea bags on low for a few minutes

3.a. Cream butter and sugar…

3.b. until pale and fluffy.

4. Beat in eggs individually each with a Tbsp of flour.

5.a. Fold in remaining flour…

5.b. until incorporated but not fully smooth.

6. Add 3 Tbsp Earl Grey milk.

7. Mix thoroughly.

8. Pour into muffin pans (makes 18 cupcakes)

9. Bake for 18 minutes.

For Icing: 5 sticks butter

and 2 1/3 cups powdered sugar

1. Whip butter until pal and fluffy

2. Beat in powdered sugar

3. Add 1/3 cup of Earl Grey Milk

4. Chill icing before using.

Here they are!