Thursday, 1 March 2012


I love a good cup cake, so when I came across these little Earl Grey beauties in The Great British Bake-Off book - I just had to give them a go. Just the cake to have with a morning cuppa - perfect! They have a very subtle flavour and with the addition of the sharp lemon butter icing makes for a glorious combination. They keep very well too and were as equally, if not more delicious the following day.

My son helped me knock this batch together, so they are perfect for making and eating with kids.

For the cup cakes:
200ml semi-skimmed milk
2 Earl Grey tea bags
115g unsalted butter, softened
225g caster sugar
2 large eggs, at room temperature
250g plain flour
1 teaspoon baking powder

For the icing:
75g unsalted butter, softened
grated zest & juice of two unwaxed lemons
375g icing sugar, sifted

1 x 12-hole muffin tray, lined with paper cases; a piping bag fitted with star tube

Preheat oven to 180C. Heat the milk in a pan until it is steaming hot. Remove from heat, add the tea bags and leave to infuse for 2 minutes. Squeeze the bags gently, then remove them. Measure 150ml milk and leave to cool to room temperature.

In a large mixing bowl, beat the butter and sugar until creamy. Add the eggs, one at a time, beating well. Add in one-third of the flour to the creamed mixture and beat well. Pour in one-third of the milk and beat again. Repeat until all the flour and milk have been added.

Carefully spoon the mixture into the cup cases, dividing evenly so they are about two-thirds full. Bake for about 20 minutes. Remove for the oven and leave the cakes in the tray for about 10 minutes, then transfer to a wire rack to cool.

To make the icing, beat the butter with 5 tablespoons of the lemon juice and half the icing sugar until smooth. Gradually add the remainder of the icing sugar, beating well until smooth and creamy. Taste and add a little more juice if needed. Pipe or spread swirls of the icing onto the cupcakes and decorate with the lemon zest.

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