I almost feel that this post should be categorised under ‘ice’ as well as ‘icing’ as if there’s one thing that gets me through research it’s definitely tea. So what better way to enjoy tea than in cake form?
These use a standard sponge cake recipe and buttercream frosting. However, the difficulty is getting the Earl Grey flavouring to come through. I find it’s better to use tea leaves rather than bags and also to add the Earl Grey to the icing too.
Makes 12 cupcakes
(for the cake)
3 tea spoons Earl Grey tea leaves
3 table spoons boiling water
200g self raising flour
1 tea spoon baking powder
(for the icing)
500g icing sugar
1 tea spoon Earl Grey tea leaves
1/2 table spoon boiling water
1/2 table spoon whole milk
1. Brew the tea leaves in the boiling water for a good 10 minutes. Pre heat the oven to 180 degrees C, gas mark 4.
2. Cream together the butter and sugar, and mix in the eggs.
3. Strain the tea leaves from the water and add the water to the mixture.
4. Fold in the flour and baking powder.
5. Two thirds fill cupcake cases with mixture and cook for around 20 minutes, until the cakes begin to come away from the cakes and are springy.
6. Brew the tea leaves for the icing as before.
7. Mix together the butter and icing sugar for the icing. Strain the tea leaves from the water and add the water to the milk.
8. Add the milk mixture to the icing slowly until you have the desired consistency for decorating the cakes.
9. Enjoy with a cup of tea, naturally.