Earl Grey Cupcakes with Lemon Earl Grey Buttercream

By jobustitch

Ingredients

• For the cake:
• 1/2 cup unsalted butter, at room temperature
• 1 cup of sugar
• 2 eggs
• 1 1/2 cups of flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup milk
• 1 1/2 bags of earl grey tea, just the leaves
• For the frosting:
• 1/2 cup unsalted butter
• 2 cups of powdered sugar
• zest of 1 lemon
• 1 1/2 tbsn. lemon juice
• 1-2 teaspoons of earl grey tea leaves

Details

Adapted from honeyandjam.com

Preparation

Step 1

Preheat oven to 350 F. Fill a cupcake pan with liners. Beat the butter until creamy, then add the sugar and beat until fluffy. Add the eggs one at a time, making sure that they are incorporated thoroughly. In a bowl, combine the rest of the dry ingredients, including the tea leaves. Next, add half of the dry mixture. Add the milk then the remaining flour, stir until combined. Fill cupcake liners about 2/3 full. Bake for 15 - 20 minutes, rotating halfway to ensure even baking. Let cool completely before frosting.


For the frosting, cream the butter until nice and smooth. Gradually add the powdered sugar. Next, add the lemon zest, lemon juice and tea, making sure it is well incorporated. Frost and enjoy.

Some notes: Mine completely sunk in the middle. But that’s why God made icing, right? Right. Also, mine were done in about 12 minutes, but it may be different for you. You don't do anything with the tea bags but rip them open and pour the leaves in when it says to.