I’m still on a cupcake high after the pure joy of the banoffee cupcakes from the other day.
Then I realised that this blog was supposed to be a blog about tea. “Lol,” I thought, “fuck.” I felt my niche slowly slipping away from me off into the distance. I sipped some tea. How could I have forgotten?
So anyway, this post is me getting back to my roots. 1) Tea. 2) Good old fashioned backing with sugar, butter and a wooden spoon. Ahoy me hearties. Oh no, my bad, that’s wooden leg, not wooden spoon.
So this is a sort of hybrid post if you will. Rechargable, eco-friendly post. Like my blog had a baby with, well, my blog. (It’s asexual, reproducing with spores that blow away in the wind. But seriously, please do not reproduce this content.)
To combine these precious elements of tea and baking then, I am sharing with you today a recipe I have taken from my favourite recipe book ever, Cake Days. You can read more about it here. As always I have edited it slightly based on trial and error to create my version of the recipe, which I have made lactose free or whatever for your colonic enjoyment. Like the Half Blood Prince, but with cake. And not just because I have greasy hair and no friends but partly that too. (Marauders forever.)
This recipe is for Earl Grey cupcakes. I used a tea with a Rooibos base for mine to give them a deeper, more floral flavour. The Earl Grey still comes through perfectly though.
Recipe – Earl Grey cupcakes – makes about 18 small cakes.
- 3 Earl Grey tea bags – I used these from Bluebird Tea Co. Note: this blend is on it’s way out and it’s your LAST CHANCE to get some and I recommend you DO even if you think you’re not going to use them for this recipe. (If not, why not?!)
- 80g butter (I used dairy free spread)
- 280g caster sugar
- 240g plain flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 200ml lactose free milk/Soya Light
- 2 large eggs
For the frosting:
- 50ml of the same milk/milk substitute
- 500g icing sugar
- 160g butter/spread
Y’all will also need a good old muffin tin and some of they there cases.
Boil the kettle. Put three tea bags in a cup and add a few tbsps of water to them. Leave this to stew for 30 minutes. It sorts of looks like nothing but it will definitely be fine.
Crank dat oven up to 190. Put your little cases in the muffin tin, ready and prepared. Mix the butter, sugar, flour, baking powder and salt on a low speed (or like me, mix it with your BARE HANDS because you have no money. Please tweet me @teachezbee if you would like to donate money for me to buy a KitchenAid.) until they are texture of fine breadcrumbs.
Pour the milk into a jug, add the eggs and whisk by hand. Add the brewed tea, squeezing every last drop from the teabags into the milk mixture, then set the teabags aside for the frosting. DO NOT do what I do and throw the pissing, shitting tea bags in the bin by accident. I ended up using a whole packet of tea bags doing this recipe. Kid ye not.
Pour three-quarters of the milk mixture into the dry ingredients and mix on a low speed to combine. Then mix on a medium speed until smooth and thick. Scrape the sides of the bowl, add the remaining milk mixture and beat until all the ingredients have come together and the batter is smooth
Divide the batter between the paper cases, filling each two-thirds full. If there is batter left over, spoon it into more cases in a separate tin. Bake in the oven for 18-20 minutes or until risen and springy to the touch, then leave to cool slightly in the tin before transferring to a wire rack to cool fully. While the cupcakes are cooking, place the used teabags in a small bowl with the milk for the frosting and leave to infuse for 30 minutes. Remove the teabags and give them a good squeeze to extract maximum flavour.
Using an electric whisk or freestanding mixer with paddle attachment, or y’know, an old spoon like I did, whisk the icing sugar with the butter on a low speed until no large lumps of butter remain and the mixture is still powdery. Pour in the tea-infused milk while mixing slowly, then increase the speed to high and whisk until soft and fluffy.
Divide the frosting between the cold cupcakes, smoothing the tops and swirling with a palette knife. Or, again, the old spoon technique.