I’m someone who enjoys a cup of tea almost every day, so I love tea infused treats. Luckily for you, infusing tea into baking isn’t as hard as it seems. These cupcakes are earl grey cake based and the frosting is apricot buttercream.
Topped with edible flowers and Honey Drops
Makes 12 cupcakes
Earl Grey cupcake ingredients
1 cup milk
1.5 Tbsps loose leaf Earl Grey tea
1/4 cup + 2 Tbsps unsalted butter, softened
1/2 cup + 2 Tbsps granulated sugar
1 large egg
1 tsp vanilla extract
1 1/4 cup all purpose or cake flour
1 1/4 tsps baking powder
Apricot buttercream ingredients
1 cup unsalted butter, softened
1 1/4 – 1 1/2 cup icing sugar
1 tsp vanilla extract
Apricot jam (2-4 Tbsps depending on preference)
Directions
In a small saucepan, add the milk and earl grey tea. Bring to a simmer and let the tea steep for 5 minutes.
Preheat the oven to 350°F and line a cupcake tray with liners.
In a medium bowl, mix together the butter and sugar until smooth.
Add in the egg and vanilla extract and mix.
Strain the steeped milk and add to mixture.
Add in dry ingredients and mix until smooth (do not overmix).
Using a scoop, add batter to cupcake tin. Fill to 2/3 full.
Bake cupcakes for 17 – 19 minutes or until a toothpick comes out clean.
Let the cupcakes cool after removing them from the oven.
In the bowl of a stand mixer, add in butter and mix until smooth.
Add in vanilla extract and 1 1/4 cups icing sugar and mix.
Add in apricot jam 1 Tbsp at a time until you reach the desired flavour. If you would like the buttercream sweeter, add in a bit more icing sugar.
Using your favourite piping tip and bag, pipe swirls on top of your cupcakes. I used the Ateco open star tip to pipe my buttercream. The tip is to start on the outer edge and pipe towards the middle as you fill in the empty space. Then you can top with sprinkles, flowers or whatever you would like!
Enjoy!
*Cupcakes are best stored at room temperature for 3-4 days. You can also freeze cupcakes for up to 3 months.