Earl Grey Cupcakes

Nothing says snow day like an oversized frat tee and sweatpants.  Let's be honest, during the snow days I lived in sweat pants (maybe that's the sorority girl coming out in me).  However, there was something inside of me saying "Lindsey!  Do something fun, new, and interesting!"  I opened up a cupcake cookbook and stumbled upon an earl grey cupcake.  Something about that sounded so challenging and it really intrigued me, I had to try it!

Small disclaimer *This recipe is from London so this cupcake has a thicker consistency, almost a sponge cake feel to it.  It is still moist and delicious but it is something that you might not be used to.  This cupcake has a delicate citrus flavor from the Earl Grey tea and will be infused and intensified with every bite you take.  This would be a great idea for Mother's Day or an afternoon tea.  Tea lovers rejoice!

Earl Grey Cupcakes

Makes about 12 regular cupcakes

Ingredients:
1/2 cup 2% reduced-fat milk, at room temperature
4 Earl Grey tea bags
8 tablespoons unsalted butter, at room temperature
1 cup plus 2 tablespoons granulated sugar
1/2 teaspoon almond extract (optional)
2 large eggs, free-range or organic
3/4 cup plus 2 tablespoons self-rising flour
3.4 cup all-purpose flour

Directions:

1. Preheat the oven to 350 degrees F and line a 12-cup muffin pan with cupcake liners.
2. Heat the milk in a saucepan over medium heat until it just begins to boil.  remove from the heat and add the teabags.  Cover and leave to infuse for about 30 minutes, then discard the tea bags.
3. In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth, which should take 3-5 minutes using an electric hand mixer.  Add the almond extract, if using, and the eggs, one at a time, mixing for a few minutes after each addition.
4. Sift the two flours together into a separate bowl.  Add one-third of the flour to the creamed mixture and beat well.  Pour in one-third of the infused milk and beat again.  Repeat these steps until all the flour and milk has been added.
5. Carefully spoon the mixture into the cups, filling them about two-thirds full.  Bake in the oven for about 25 minutes until slightly raised and golden brown. 
6. Remove from the oven and leave the cupcakes in the pan for about 10 minutes before taking them out to cool.

 

It looks picture perfect and tastes better than it looks!

Then, I just frosted them with a simple vanilla buttercream and added some food coloring to make it have the purple look.  Later this afternoon I am going to try a new recipe as well and I feel like this one is going to have a lot of people excited to try it, a White Amaretto Cupcakes!  Get excited, you read right, they are filled with Amaretto liqueur!  Feel free to leave me requests or ideas for new cupcake creations.