Name: Earl Grey Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 175 g slightly salted butter (softened); 200 g white caster sugar (superfine sugar); 200 g white self-raising flour (self rising flour); 3 medium free range eggs; 125 ml whole milk; 1 tsp vanilla extract; 1 tsp baking powder; 1 good quality Earl Grey teabag

You'll be delighted with how soft, tender, flavoursome and aromatic these delicious Earl Grey cupcakes turn out.

Overhead shot of Earl Grey cupcakes served on a silicone casing

They have a super light, springy crumb, with a subtle flavour of vanilla and milky Earl Grey tea.

Usually, if you use tea in cake, you discard the tea bag, but in this recipe, the tea leaves go into the cake batter along with the milk they infuse.

You might wonder if it will be gritty or bitter, but they're not at all. In fact, because the leaves steeped in milk first, they're sweet, soft and just a little chewy in the baked cake. Yum!

You could make these cakes in normal muffin cases, but we have had these silicone teacup cake cases in the baking drawer for years and we love how it adds to the effect,.

Here’s the recipe - it makes 12 Earl Grey cupcakes.

Ingredients

175 g (6.2 oz) slightly salted butter softened
200 g (7.1 oz) white caster sugar (superfine sugar)
200 g (7.1 oz) white self-raising flour (self rising flour)
3 medium free range eggs
125 ml (4.2 floz) whole milk
1 tsp vanilla extract
1 tsp baking powder
1 good quality Earl Grey teabag

Equipment

Instructions

Preheat the oven to 180C (160C fan assisted, 350F)

Heat the milk in a mug in the microwave until it's hand hot.

Overhead shot of a hand holding milk in a mug

Open the tea bag and tip into the milk.

Overhead shot of a hand holding milk and tea in a mug

Stir and set aside.

Put the butter and sugar in a large bowl.

Overhead shot of butter and sugar in a large bowl

Beat together until fluffy.

Overhead shot of mixed butter in a large clear bowl

Add in the eggs.

Overhead shot of eggs and mixed butter in a large bowl

Whisk again until fluffy.

Overhead shot of butter in a large clear bowl

Add the flour and baking powder.

Overhead shot of clear bowl filled with flour and other ingredients for the cupcakes.

Fold through.

When the milky tea is room temp, tip it into the batter, along with all the tea leaves.

Adding the tea to the cupcake mixture in clear bowl.

Add the vanilla and stir through gently.

Mixing in the cake mixture in a clear bowl.

Divide the batter evenly between 12 cupcake cases, either in a muffin tray, or in silicone cases as shown here.

Overhead shot of Earl Grey cupcakes inside a silicone casing

Bake for approximately 20 minutes, then transfer to a wire rack to cool completely.

Earl Grey cupcakes inside a cake tin having been in the oven.

What do you think? What's your favourite tea?

Forward shot of Earl Grey cupcakes served in a silicone casing

Forward shot of Earl Grey cupcakes being removed from the silicone casing

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5 from 1 vote

Earl Grey Cupcakes

You'll be delighted with how soft, tender, flavoursome and aromatic these delicious Earl Grey cupcakes turn out.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: cakes and bakes

Cuisine: British

Diet: Vegetarian

Servings: 12 cupcakes

Author: Emily Leary

Ingredients

175 g (6.2 oz) slightly salted butter softened
200 g (7.1 oz) white caster sugar (superfine sugar)
200 g (7.1 oz) white self-raising flour (self rising flour)
3 medium free range eggs
125 ml (4.2 floz) whole milk
1 tsp vanilla extract
1 tsp baking powder
1 good quality Earl Grey teabag

Equipment

Instructions

Preheat the oven to 180C (160C fan assisted, 350F)
Heat the milk in a mug in the microwave until it's hand hot.
Open the tea bag and tip into the milk, stir and set aside.
In a large bowl, beat the butter and sugar together until fluffy.
Add in the eggs. Whisk again until fluffy.
Add the flour and baking powder. Fold through.
When the milky tea is room temp, tip it into the batter, along with all the tea leaves.
Add the vanilla and stir through gently.
Divide the batter evenly between 12 cupcake cases, either in a muffin tray, or in silicone cases as shown here.
Bake for approximately 20 minutes, then transfer to a wire rack to cool completely.

Video

Notes

Once cool, store in a sealed container and keep in a cool place. They should keep for 3 days.

Nutrition

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

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