earl grey cupcakes

the first fork and flower supper club event took place yesterday! i dare say it was a success. a bit over the top maybe. but then again, i wanted to spoil my guests to the max. the recipes can be found here, soon (i’ve still got some cleaning to do today, first…). 
until then, here’s a really good cupcakes recipe (adapted from the hummingbird bakery). i think this is a good basic, go to recipe that can be adapted. and besides: earl grey is only my favorite tea. it’s flowery aroma is addictive. so, naturally, i’m seeking ways to incorporate it into other foods. success! happy sunday, friends! xo

earl grey cupcakes

recipe adapted from the hummingbird bakery
ingredients for the cakes:
3 tbsp. loose earl grey tea
1 cup boiled water
80g unsalted butter, softened
280g sugar
240g plain flour
1 tbsp. baking powder
1 pinch salt
200ml whole milk
2 large eggs

for the buttercream frosting:
1 cup butter, softened not melted

3-4 cups confectioners sugar
1 pinch salt
1 tbsp. ground, loose earl grey tea (processed in a mortar)
2 tbsp. milk


place the tea in a bowl and add the boiled water, then leave to brew for 30 minutes. preheat the oven to 190°C (375°F) and line a muffin tin with muffin cases. use an electric mixer with paddle attachment to mix the butter, sugar, flour, baking powder and salt on a low speed until the texture of fine breadcrumbs. pour the milk into a jug, add the eggs and whisk by hand. add 3 tablespoons (not the whole cup) of the brewed tea (only the liquid). pour the milk mixture into the dry ingredients and mix on a low speed until all the ingredients have come together and the batter is smooth. divide the batter between the paper cases, filling each two-thirds full. bake in the oven for 18-20 minutes or until risen and springy to the touch, then leave to cool slightly in the tin before transferring to a wire rack to cool fully.
while the cupcakes are in the oven, ground the tea in a mortar. using the electric mixer, whisk the icing sugar with the butter on a low speed until no large lumps of butter remain and the mixture is still powdery. add the tea and whisk some more until soft and fluffy. add the pinch of salt and milk, if needed (to smooth things out). use a nozzle to pipe it onto the cupcakes – or don’t worry and simply smear it on with a spatula (i’ll do that again next time around as i don’t really like too perfect things…). 

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