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Earl Grey Cupcakes Recipe
You'll be delighted with how soft, tender, flavoursome and aromatic these delicious Earl Grey cupcakes turn out.
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course:
cakes and bakes
Cuisine:
British
Diet:
Vegetarian
Servings:
12
cupcakes
Author:
Emily Leary
Equipment
Weighing scales
Measuring spoons
Measuring jug
Mug
Large mixing bowl
Electric whisk
Metal mixing spoon
12-hole nonstick muffin tray
Muffin cases
Wire cooling rack
Ingredients
175
g
slightly salted butter
softened
200
g
white caster sugar (superfine sugar)
200
g
self-raising white 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
Metric
-
Ounces
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
Calories:
253
kcal
|
Carbohydrates:
30
g
|
Protein:
4
g
|
Fat:
13
g
|
Saturated Fat:
8
g
|
Cholesterol:
73
mg
|
Sodium:
125
mg
|
Potassium:
91
mg
|
Fiber:
1
g
|
Sugar:
17
g
|
Vitamin A:
441
IU
|
Calcium:
42
mg
|
Iron:
1
mg
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