Very British baking: Earl Grey cupcakes
I spotted this Primrose Bakery recipe ages ago and have been waiting for a good excuse to try it. I don’t drink tea any more (although it will always hold a soft spot in my heart) so I’ve been a bit wary of it, but I figured that it was the perfect thing for a British cake bar! They were a huge success – the Earl Grey flavour is oh-so-subtle but definitely detectable and delectable, the granulated sugar adds a satisfying crunch, and there’s just something super fun about eating a literal tea cake. Brilliant.
Earl Grey Cupcakes
1. Heat 125ml semi-skimmed milk in a saucepan over a medium heat until it just begins to boil, then remove from the heat and add 4 Earl Grey teabags (or whatever flavour of tea you fancy). Cover with clingfilm and leave to infuse for about 30 minutes, then discard the teabags.
2. Cream 110g unsalted butter and 225g granulated sugar until pale and smooth (3-5 mins with an electric hand mixer). Add 2 large eggs, one at a time, beating well after each addition.
3. Combine 125g self raising flour and 120g plain flour in a separate bowl. Add one third of the flours to the creamed mixture and beat well, then add one third of the infused milk and beat again. Repeat until all flour and milk has been incorporated.
4. Spoon into cupcake cases (this mixture makes 12 large cupcakes or about 24 fairy cakes) and bake at 180 c/gas mark 4 for about 25 mins until slightly raised and golden brown.
While the cupcakes are cooling, get on with making the
Primrose Bakery Vanilla Buttercream Icing
1. In a large mixing bowl beat 110g unsalted butter, 60ml semi-skimmed milk, 1 tsp vanilla extract and 250g icing sugar until smooth. If you’re using an electric hand mixer make sure you cover the bowl, mixer and your hand with a damp tea towel to prevent the usual icing sugar cloud!
2. Gradually add another 250g icing sugar, beating until smooth and creamy.
This is a really delicious icing – my go-to buttercream recipe – and it perfectly complements the cupcakes!