I am not a big fan of tea. I am more a coffee person. However, I do like the fact that tea has a calming effect. Once in a while, I like to have a cup of warm tea, maybe in a winter afternoon.
Recently, my clients have started to throw me orders with a special request for Earl Grey tea. Earl Grey macarons, Earl Grey cupcakes……And I have all the privileges to try out new recipes.
I knew it would take a lot of strong tea to bring out the Bergamot flavour. Therefore I infused a little amount of milk with four tea bags. Yes. One…two…three…four! Trust me, there is no such thing as too much flavour. Four tea bags will give you a decent amount of Earl Grey essence in the cupcake. The flavour is subtle yet satisfying.
I didn’t choose the traditional cream cheese frosting. Instead I make my buttercream frosting with an addition of a few spoonfuls of Earl Grey tea. And the tea in the icing gives an extra little zing and helps boost the flavour. Perfect cupcakes for a relaxed afternoon tea.
Ingredients (12 regular sized cupcakes):
Earl Grey Tea Infused Cake
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 granulated sugar
2 large eggs, room temperature
Earl Grey Buttercream
2 sticks unsalted butter, softened
2 cups powdered sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons heavy cream
To prepare cupcake, 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 oven 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.
To prepare buttercream, 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.