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Earl Grey Cupcakes

For National Tea Day, we created these scrumptious Earl Grey cupcakes… Enjoy with a cuppa!

Gluten free Early Grey Tea Cupcakes recipe

If you like this recipe, you might like our gluten free Lemon Curd Cakelets recipe.

Makes 8 – 10 large cupcakes

Suitable for gluten free

Glutenfree Early Grey Tea sponge cupcakes recipe

INGREDIENTS 

Cupcakes

4 Earl Grey tea bags (we used Dorset Tea)

85g butter, softened

250g gluten free plain flour

1 tbsp gluten free baking powder

280g caster sugar

Pinch of salt

2 eggs

210ml milk

Icing

500g icing sugar

250g butter, melted

3 Earl Grey tea bags (we used Dorset Tea)

3 tbsp boiling water

 

Gluten free Earl Grey Cupcakes recipe

Method

Start by preheating 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 butter, 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 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 butter 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!

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