FOOD + DRINK
TIME FOR TEA CONT .
Earl Grey Cupcakes Recipe by : Baking Mad
Prep Time : 10 minutes Cook time : 20 minutes Serves : 12
Ingredients :
• 3 Earl Grey tea bags
• 120ml milk ( whole )
• 140g caster sugar
• 120g Allinson ' s plain white flour
• 1.5 tsp baking powder
• 1 pinch salt
• 40g butter ( unsalted , softened )
• 1 egg ( free range , large )
For the frosting :
• 50ml milk ( whole )
• 500g Silver Spoon icing sugar
• 160g butter ( unsalted , softened )
• Food colouring ( paste , turquoise colour )
Method :
1 . Place the tea bags and milk in a saucepan and gently heat to brew the tea , leave to cool ( overnight if possible ).
2 . Preheat the oven to 190 ° C ( 170 ° C , gas mark 5 ), and line a 12 bun muffin tin with muffin cases .
3 . Using a hand held mixer or freestanding mixer mix the butter , sugar , flour , baking powder and salt on a low speed until it is the texture of breadcrumbs . Put the eggs in a jug and whisk by hand .
4 . Add the tea-infused milk to the eggs , try to squeeze all the milk from the tea bags and set them aside for the frosting .
5 . Pour the milk mixture into the dry ingredients and mix on low speed , then mix on a medium speed until smooth and thick .
6 . Spoon the mixture into the paper cases until half full . Bake in the oven for 18-20 minutes or until risen and springy to the touch .
7 . Leave to cool slightly and then place on a wire rack .
8 . While the cupcakes are cooking , place the used tea bags in a small bowl with the milk for the frosting and leave to infuse for 30 minutes .
9 . Remove the tea bags and carefully try to squeeze as much milk out as possible .
10 . Using the electric whisk or a freestanding mixer whisk the icing sugar with the butter until combined , then pour in the tea-infused milk , mixing slowly , gradually increasing the speed to high and whisk until soft and fluffy . Add food colouring to your desired colour .
11 . Top the cooled cupcakes with frosting with a palette knife . Sprinkle each cupcake with some sprinkles or edible glitter .
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