Earl grey isn’t everyone’s cup of tea, but it certainly is mine. With a slice of lemon or a dash of milk, earl grey is refreshing taste.
It’s becoming more popular to add all sorts of flavoured teas into cupcakes, so I thought I would give it a go. I picked the Tesco recipe as it featured a lemon curd centre rather than the standard zest or juice and after buying some cute stripy cupcake cases on a recent trip to Sherborne, I had everything I needed.
I got on with the recipe well if you excuse the blunder of forgetting the main ingredient – earl grey tea – but I soon got the batter back on track. The other amend I made was the icing quantity – knowing that not everyone likes a lot of buttercream on top of the cupcakes and being sceptical of 400g of icing sugar, I halved the quantities.
The cupcakes were nice, the lemon curd made the sponge lovely and moist and even with a lemon buttercream icing, the earl grey flavour was still present and it wasn’t just me that thought the cupcakes were delicious. My mum’s birthday was coming up so I let her take the remainder of the batch for her work colleagues and she got some lovely feedback – so thank you Tesco for the recipe.
If you would like to give these cupcakes a try, then please find the recipe below. Happy Baking!
Earl Grey & Lemon Cupcakes, Recipe from Tesco
For the cupcakes:
2 earl grey tea bags
150g caster sugar
150g unsalted butter
1 teaspoon of vanilla
150g self-raising flour
1 teaspoon of bicarbonate soda
12 teaspoons of lemon curd
For the buttercream icing:
200g unsalted butter
400g icing sugar
1 teaspoon of lemon extract
1 lemon zested
Preheat the oven to 190°C (170°C if it’s a fan oven) and line a 12-hole muffin tin with cupcake cases
Pour 3 tablespoons of boiling water over the teabags and leave to infuse for 10 minutes, then squeeze out the liquid from the teabags and discard, keeping the tea
In a bowl, cream the butter, sugar and vanilla extract until pale and fluffy
Add the eggs one at a time beating well after each addition
Fold in the tea, flour and bicarbonate soda until combined
Divide three-quarters of the mixture between the cupcake cases
Top each one with a tablespoon of lemon curd and then divide the remaining mixture between the 12 cupcakes
Bake in the oven for 17-19 minutes until golden and the cakes spring back when touched
Remove and cool on a wire rack
While the cupcakes are cooling, make the buttercream icing
Beat the butter in a large bowl until really soft
Gradually add in the icing sugar, lemon extract and zest
Spoon the icing into a piping bag fitted with the nozzle of your choice and pipe icing onto each of the cupcakes