February 22nd, 2012 | Earl Grey Cupcakes & Lemon Buttercream
I made these cupcakes on Saturday for my birthday party. The recipe made 22 cupcakes – they only lasted until Sunday morning. I think this is my new favourite cake recipe.
| Cupcakes | Icing |
| 1. 1 -1/4 c cake flour 2. 2 c sugar 3. 1tsp baking powder 4. 1 tsp vanilla extract 5. 3 eggs 6. 1-1/2 c milk 7. 2 tbsp earl grey tea* 8. 3/4 c butter 9. 1/2 tsp cinnamon and ginger 10. 1/4 tsp salt |
1. 4 c icing sugar 2. 2 tbsp water 3. 1 tbsp lemon juice 4. zest of 1 lemon 5. 1tsp clear vanilla extract 6. 1 c vegetable shortening 7. 1 egg white
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Directions
It’s best to use 2-3 different brands of tea. I found that this way there was a lot more flavour. Heat the milk in the microwave and steep the tea. Steep for at least 10 minutes – you may need to heat it a few times. You really want the flavours to soak in.
Cook for 22-25 minutes at 350°F. Mix the icing while you’re waiting for them to bake. You’ll want to use an electric or hand mixer to do this. Make sure the cupcakes have compleately cooled down before you ice them.
For a gluten free alternative, use gluten free flour and 2 tsp corn starch (this will help them rise & be fluffier). If you don’t have cake flour and are just using regular flour, use the corn starch as well.
