Happy National Tea Day everyone!
To celebrate this quintessentially British occasion, we’ve adapted our original recipe for Earl grey cup cakes. These beauties are now dairy free as well as gluten free.
So pop the kettle on, enjoy a cup of Dorset Tea and get baking.
MAKES 8 to 10 large cupcakes
SUITABLE FOR gluten free, dairy free
INGREDIENTS NEEDED TO MAKE THESE DELICIOUS CUPCAKES
- 4 Earl Grey tea bags (we used Dorset Tea)
- 85g dairy free margarine, softened (we used the baking version of Pure)
- 250g gluten free plain flour (try Doves Farm)
- 1 tbsp gluten free baking powder
- 280g caster sugar
- Pinch of salt
- 2 eggs
- 210ml plant based milk (we used almond)
- 500g icing sugar
- 250g dairy free margarine, softened (we used Pure)
- 3 Earl Grey tea bags (we used Dorset Tea)
- 3 tbsp boiling water
- Start by pre-heating the oven to 180°C / Gas 4. Line a muffin tin
- with your cup cake cases.
- Add your 4 Earl Grey tea bags for the cupcakes to a mug with 5 tbsp of boiling water.
- Place the margarine, flour, baking powder, sugar and salt into a bowl. Using a hand held whisk or mixer, whiz up the ingredients until they form a crumbly texture. Break the eggs into the mixture and whisk again until a smooth batter is formed.
- Next, pour the plant based milk into a jug. Remove the tea bags from the boiling water and add the liquid to the milk, making sure you squeeze out every last drop!
- Add the tea infused milk to the flour and egg mixture and whisk again on a low speed until everything is mixed together well.
- The mixture will be quite runny so we suggest you add it to a jug and pour it carefully into the paper cake cases, filling them until they are about ¾ full.
- Pop your muffin tin into the oven for about 20-25 minutes, until they are well risen and golden, and a skewer comes out cleanly. Take them out the oven and leave to cool slightly before popping the cupcakes on a wire rack to cool completely.
- Whilst the cupcakes are cooling, make your icing. Sift the icing sugar into a bowl with the melted margarine and mix until a firm but smooth mixture is formed.
- Repeat the method you used with the teabags in the cake mixture, however this time with 3 tea bags and only 3 tablespoons of boiling water. You can re-use the tea bags you used earlier but for a stronger flavour we recommend you use fresh ones.
- Add the tea infused boiling water to the icing mixture and stir well.
- Once the cakes are fully cooled, pipe or spoon your icing onto the cupcakes and decorate as you wish!
Here at Honeybuns Bakery, we love linking up and working with other, equally as passionate local Dorset food and drink companies. Dorset Tea compliment our range of gluten free cakes perfectly. During April 2021 we are including a sachet of Dorset Tea with all Honeybuns online shop orders.
Our gluten free baking books are also full to bursting with easy recipes using store cupboard ingredients. If you’re a fan of dunking then why not try our Chocolate and Biscotti recipe (they were made to be dunked!).
Do let us know how you get on with the recipes. We’d love to see you pics.
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