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Earl Grey Tea Cup Cakes


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Earl Grey Tea Cup Cakes 0 Picture


  • 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



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

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