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If you live in England, you may have noticed that the sun has been shining and with the clocks going forward, the Brittish springtime is well under way. With all this glorious weather garden parties and picnics are springing up all over the place, so I decided this weekend to try out the month’s flavour a garden party favourite, cupcakes! I found a bunch of recipes online, but this one by Honey & Jam caught my attention for two reasons; firstly, it uses tea leaves directly, rather than an infusion and secondly,

I like the classic idea of matching Earl Grey with Lemon. I mostly followed Honey & Jam’s recipe and the result was a gorgeously fluffy, subtly flavoured cake topped with zingy bergamot-laced buttercream. I’m not going to labour the point – you have just got to try these!

 

Ingredients – makes approx 15 cakes
  • 120g unsalted butter, at room temperature
  • 230g of castor sugar
  • 2 eggs
  • 170g cups of flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 120ml milk
  • 2 bags of earl grey tea, just the leaves
  1. Pre heat the oven to 180oC/350F/Gas Mark 4
  2. Cream together the butter and sugar until fully combined
  3. Add the eggs one at a time and beat until light and fluffy
  4. Sift together the flour, baking powder and salt
  5. Briefly fold the dry ingredients into the mixture, don’t worry about fully mixing
  6. Add the milk and whisk until just combined – do not over mix!
  7. Spoon the mixture into cupcake cases in a bun tin, filling to about 2/3 full
  8. Bake for 20 mins or until a skewer inserted comes out clean
  9. Allow to cool on a wire rack.
Buttercream Ingredients
  • 100g baking margarine or unsalted butter
  • 220g of icing sugar
  • 2 tbsp milk
  • 2 tbsp lemon juice
  • 1 bag of earl grey tea, just the leaves
  • Lavender sugar, to sprinkle
  1. Cream the butter / margarine until smooth
  2. Gradually add the sugar, mixing well
  3. Add the milk, lemon juice and tea leaves and mix until light and firm
  4. Ice cakes generously and sprinkle lightly with lavender sugar
I hope you enjoy making these; let’s hope the weather lasts so that you can enjoy eating them in the sunshine too! I’d love to hear how you get on with making these, or other unusual cupcake recipes you have found. xx
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