- Pre-heat the oven to 175 deg C and line a cupcake tray with liners.
- In a large bowl, cream together the butter, sugar, flour, baking soda, baking powder, tea leaves and zest with your fingers to help the zest release the fragrance – about 2 minutes. Then, use a hand mixer (or a stand mixer – although you don’t need any vigorous beating) for a few minutes till the mixture is sandy and damp.
- In a measuring jug, add the milk, egg and vanilla extract. Whisk quickly with a fork and add to the dry ingredients. Using a wooden spoon, mix lightly till everything is combined.
- Pour about 3/4th of the way into cupcake liners and bake for 15 – 20 minutes till cupcakes test done.
- For the glaze, add all the ingredients in the bowl and use a whisk to combine till smooth and slightly runny. Spoon a top cooled cupcakes and garnish with tea leaves if you like.
I think there comes a time in every bakers life when they surpass their own expectations in the kitchen. Case in point being, these cupcakes. I had no doubt about their flavor profile but it was just one of those days where everything was going wrong – I didn’t realize I was out of flour till the last minute and 3 stores weren’t carrying chamomile tea (as part of the original recipe). Oh well, I decided to improvise and work with what I had – which wasn’t so bad because I happen to love Earl Grey tea – and add some citrus zest to perk things up. Citrus zest always helps. I had a tiny lime (the very last one, as luck would have it) in the refrigerator and grated some zest a top the tea and flour.
I don’t know if it was the zest, the tea or what but these are the most fragrant cupcakes I’ve ever made! I had to hold back from licking the batter because Joy warns that they make just enough. They definitely surpassed my expectations – even now I get the jitters while differing from a recipe but wow. I must make sure I take chances more often. Bucket list, check.
P.S – I’m experimenting with taking pictures via Instagram only. Another super recommendation by Joy:
“When it comes to photography there’s something you should know: find a camera that you’re comfortable with. You don’t need the biggest, baddest camera and lens to create a beautiful blog space. Know what I love to shoot with? My iPhone.”
I know. We love her.
Earl Grey Lemon Tea Cupcakes
Adapted from: Joythebaker
Yields: 12 even sized cupcakes + 1 small cupcake
For the cupcakes:
1/4 cup (56 g) butter, softened
1 cup (120 g) flour
3/4 cup (150 g) caster sugar
1 tsp baking powder
1/2 tsp baking soda
3 tbs Earl Grey tea (about 9 tea bags)
1 cup (240 ml) milk, at room temperature
1 egg, at room temperature
1 tsp vanilla extract
For the honey glaze:
1 1/2 cups icing sugar
1 tbs honey
5 tbs double cream (I used Amul Fresh Cream straight from the refrigerator)