Earl Grey Tea Cup Cakes

By á-25036

Ingredients

• for icing:
• 6 oz bittersweet chocolate chopped
• 2 sticks butter cut into pieces
• 1 1/2 c sugar
• 3/4 c cake flour
• 1/2 tsp salt
• 4 large eggs
• 1/2 tsp vanilla extract
• 1 c sugar
• 4 large egg whites
• 1 tsp lemon juice
• pinch of salt
• 2 bags of earl grey tea

Preparation

Step 1

preheat to 350 line 24 cup muffin tin, melt choc and butter, whisk until smooth. in a seperate bowl, whisk the sugar, flour and salt mix into melted chocolate add eggs one at a time then whisk in vanilla until smooth. fill each cup 3/4 full. bake 15-18 min.

for icing: whisk sugar egg whites, lemon juice and salt by hand empty tea bars in mix set the bowl over simmering water and whisk until hot and sugar dissolves (about 2 min) transfer to stand mixer and whisk on med high until mixture holds stiff peaks (about 5 min) pipe onto cooled cupcakes