Earl Grey Cupcakes
#TheEarlHasArrived

INGREDIENTS

429g all-purpose flour

265g caster (superfine) sugar

3 tsp baking powder

1/2 tsp salt

125g unsalted butter, softened

375ml of milk

125ml vegetable oil

2 tbsp Greek yogurt (can substitute with sour cream)

1 tsp vanilla extract

2 large eggs

3 tbsp powdered earl grey tea leaves

3 drops mint green food gel

2 drops sky blue food gel

2 tsp gold lustre dust

3 tsp vodka or water

Frosting

1 batch Swiss meringue buttercream frosting (recipe:thescranline.com)

3 tbsp powdered earl grey tea leaves

3 drops mint green food gel

2 drops sky blue food gel

METHOD

Makes 20

Level: easy

Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.

In the bowl of a stand mixer fitted with the paddle attachment, add the flour, earl grey tea leaf powder, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.

Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.

Add wet ingredients to dry ingredients along with food gel colouring. Scrape down the bowl and mix for another 20 seconds to make sure batter colours and mixes evenly.

Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 30 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.

To prepare frosting add earl grey tea and food gels and mix until well combined and evenly coloured.

Fit the end of a piping bag with a Wilton 8B piping tip and frost a swirl of frosting on top.

To prepare the gold splatter add gold lustre dust and vodka or water to a small mixing bowl and mix until well combined. Use a new tooth brush or teaspoon to splatter the gold onto the frosting.

 

-

 

HELPFUL TIPS!

 

STORAGE: store in an airtight container for up to 3 days (refrigerated and thawed 40 min before serving). Although I’d recommend baking and serving on the same day.

 

CAKE: Recipe can be used for two 8” cake tin - adjust baking time to 30-40 min and bake on 180C

 

EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.

 

OVEN TEMPERATURE:  If you’re baking at home set your fan forced oven to 160C (320F).

 

BAKING TIME: These cupcakes will typically bake on a lower temp and for a little longer than regular cupcake recipes. I find a low temperate and a slow bake results in flatter tops and no caramelisation so that if the cupcakes are coloured they don’t change colour and brown. After 30 minutes, stick a skewer into the centre of one of the cupcakes, if it comes out with wet batter, bake for another 10 minutes until the skewer comes out with crumbs or completely clean.

 

TOOLS:

Large mixing bowls

Spatula

Magic Whisk for wet ingredients

Kitchen Scales

Stand mixer (or hand mixer)

Wire rack

Frosting bag

Tablespoon

Measuring spoons

Cupcake baking tin

Paper liners

Ice cream scoop (optional)

You might also like...

RECIPES

 

Basic Recipes

Cupcake Recipes

Cake Recipes

Macaron Recipes

Vegan Recipes

No-Bake Recipes

Frosting Recipes

Tips & Tricks

I Have A Recipe Suggestion!

Contact

I Have A Recipe Suggestion!

About

Contact Nick

Business Enquiries

Brand Deck

TSL.2017.LOGO.BLACK.png

Hey there! My name is Nick Makrides! I'm guessing you love baking as much as I do which is how you stumbled upon my website!

 

This is the best spot on the internet to learn how to make the most amazing desserts that don't just look impressive, they also taste delicious and are easy to make!

Copyright ©2017 All rights reserved

  • Facebook - Black Circle
  • Pinterest - Black Circle
  • YouTube - Black Circle
  • Instagram - Black Circle
  • Twitter - Black Circle