Earl Grey Milk Tea Cupcakes with Mascarpone Frosting

By MJH

Ingredients

• Cupcakes:
• 3/4 cup (1-1/2 sticks) butter
• 2 cups sugar
• 3 eggs
• 1 teaspoon vanilla
• 2-1/4 cups cake flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 1 cup whole milk
• 4 bags of Trader Joe's Earl Grey tea
• Mascarpone Frosting:
• 8 ounces mascarpone cheese
• 1 cup powdered sugar
• pinch of salt
• 1 teaspoon vanilla extract
• 1 1/2 cups heavy whipping cream

Details

Adapted from flickr.com

Preparation

Step 1

Cupcakes:
Preheat the oven to 350 degrees. Prep a cupcake pan with liners.

In a small saucepan, warm the milk – careful not to scald it.

Take it off the heat and put the tea bags in and let the tea steep in the hot milk.

Set aside.

You want this good and overly saturated so that the cupcake will get the full flavor of the tea.

In a medium bowl whisk together the dry ingredients: cake flour, baking powder and salt.

Set aside.

In the bowl of an electric mixer cream the butter and the sugar until combined. Add the eggs one at a time, and then the vanilla.

Alternate the dry ingredients with the tea infused milk until the batter is nice and smooth.

Divide the batter into the liners – you will get 24 cupcakes out of this.

Bake for 14-16 minutes depending on your oven, checking with a toothpick. Let cool on a wire rack.


Once the cupcakes are cooled, top with the mascarpone frosting and serve!

Mascarpone Frosting:
In a medium bowl combine mascarpone cheese, sugar, salt and vanilla.

Stir together until smooth, and set aside.

In the bowl of an electric mixer beat whipping cream until stiff peaks form – don’t overdo it, the last thing you want is for it to curdle.

Then fold the whipped cream, into the mascarpone mixture until combined.

If you get it just right, you will get a nice sweet fluffy frosting.