Tamara is arriving in England in a few hours, so I decided that I needed to bake some celebratory cupcakes. I used the recipe from the hummingbird bakery as you can always trust them for light, fluffy, delicious cakes.
I chose to make earl grey ones as a) I love tea and b) as a Austrian, Tamara has demanded that she drinks as much tea as possible.
Below is the recipe. I used one more teabag than they recommended to give a stronger flavour of tea and bergamot as well as cooking them for an extra couple of minutes (this might be because my oven’s temperature isn’t overly trustworthy so keep an eye on them).
Hope you enjoy them!
For the cakes:
4 Earl Grey teabags
3tbsp just-boiled water
80g unsalted butter, softened
280g caster sugar
240g plain flour
1tbsp baking powder
¼ tsp salt
2 large eggs
For the icing:
500g icing sugar
160g unsalted butter
One or two 12-hole deep muffin tins
1.Place the teabags in a bowl and add the just-boiled water, then leave to brew for 30 minutes.
2.Preheat the oven to 190°C (375°F), Gas mark 5, and line a muffin tin with muffin cases.
3.Use a hand-held electric whisk or freestanding 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.
4.Pour the milk into a jug, add the eggs and whisk by hand. Add the brewed tea, squeezing every last drop from the teabags into the milk mixture, then set the teabags aside for the frosting.
5.Pour three-quarters of the milk mixture into the dry ingredients and mix on a low speed to combine. Then mix on a medium speed until smooth and thick. Scrape the sides of the bowl, add the remaining milk mixture and beat until all the ingredients have come together and the batter is smooth.
6.Divide the batter between the paper cases, filling each two-thirds full. If there is batter left over, spoon it into more cases in a separate tin. 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.
7.While the cupcakes are cooking, place the used teabags in a small bowl with the milk for the frosting and leave to infuse for 30 minutes. Remove the teabags and give them a good squeeze to extract maximum flavour.
8.Using the electric whisk or freestanding mixer with paddle attachment, whisk the icing sugar with the butter on a low speed until no large lumps of butter remain and the mixture is still powdery. Pour in the tea-infused milk while mixing slowly, then increase the speed to high and whisk until soft and fluffy.
10.Ice the cakes when they are cool