Earl Grey tea is one of the most well-known teas in the world. It is a British black tea mostly seen in famous drinks such as a London Fog, or a proper high-tea. For these tea-based cupcakes, the Earl Grey flavors add a familiar, delicate taste with a light floral lavender frosting that takes the average cupcake to the next level.
This recipe is perfect for a tea party, a best friend's birthday party or when you’re simply in the mood for something that will pair perfectly with an English breakfast black tea. The flavors aren’t too bold, which seems to be a common issue using floral flavors in baking.
For those who may not have a piping bag, simply place a Ziploc bag into a cup with one of the pointed ends at the bottom folding the seal over the lip of the cup. Add the frosting and try to get as much of it filled into that bottom corner. Once it’s about two-thirds full, take the bag out of the cup and twist the top, making sure no frosting can seep out. Cut the corner of the bag with scissors.
Before frosting, make sure that the cupcakes are completely cool, or else the frosting will melt and fall off. A way to quickly cool off cupcakes is to pull them out of the tin as soon as they’re done baking. Transfer them to a cooling rack and separate each one as far as possible.
All ingredients in this recipe can be found at any common grocery store. The optional lavender topping can be found at any health food stores such as Whole Foods or Sprouts.
Piping bag (optional)
Small sauce pot
To make the cupcakes:
1 ¼ cups of whole milk (you can also use nut or oat milk)
¾ cup softened unsalted butter
1 ¼ cups granulated sugar
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
¼ teaspoon salt
2 Earl Grey tea bags
3 Earl Grey tea bags but opened to use the leaves
To make the frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1 tablespoon milk
1 ½ tablespoons culinary lavender (or one drop lavender oil)
2-3 drops of blue and red food coloring
Preheat the oven to 375 degrees Fahrenheit.
To make the infused milk, bring 1 ¼ cups milk and two bags of Earl Grey tea to a boil,then let sit for 15 minutes to steep. Pour the mixture into another container and set aside to cool. Throw away the tea bags.
With a hand mixer, combine ¾ cups of softened unsalted butter and 1 ¼ cups granulated sugar until fluffy. Add in the eggs one at a time, mixing in between each one. Fold in vanilla extract.
In a separate bowl, whisk together flour, baking powder, salt and earl grey tea leaves.
Combine the wet ingredients with the dry ingredients by slowly adding in the dry ingredients into the egg and sugar mixture. Alternate by mixing, adding in infused milk, mixing and then adding more dry ingredients. Do not over mix.
Spoon batter into lined muffin tin until each cup is about ⅔ full.
Place into the oven for 16-20 minutes then let sit aside to cool for about 20-30 minutes.
In a bowl, cream unsalted butter and vanilla extract until fluffy.
Slowly start adding powdered sugar, adding a little more after each mix.
When the frosting is looking fluffy and white, add 1-2 drops of lavender flavoring or lavender oil to the frosting and mix. Do a quick taste test to make sure it’s to your liking.
Add in 2 drops of blue food coloring and 3 drops of red food coloring to make a pale purple color. Adjust to liking.
Put frosting into a piping bag or just simply frost cupcakes with a butter knife.
(Optional) Add culinary lavender pieces to the top of each cupcake for extra decoration.