Sir Earl Grey

For now, my favorite tea flavor is Earl Grey. It tastes nice because its flavors are mild and slightly lemony. Yum! Since Matcha cupcakes have become quite a fad, black tea cupcakes might be a good idea for a shift.   For this recipe, I've decided to device my own though I have downloaded a handful of recipes online. The amount of tea is used suited my tastebuds, you can lessen for a milder taste and heigthen the flavor with more. Actually, my recipe yields mild flavors, the kind of flavor that even non-tea lovers might enjoy. :)

In my opinion, this flavor is best paired with sweet cream cheese frosting which is lightly flavored with Earl Grey. The combination is great. Since the cupcakes are airy and fluffy, the cream cheese adds extra moistness in every bite.

Here's what I did:

Ingredients:

For cupcake

1/2 cup unsalted butter

1 tbsp vegetable oil

1 1/4 cup cake flour

1 1/2 tsp baking powder

1/2 tsp baking soda

3/4 granulated white sugar

1/2 cup milk

2 large eggs at room temperature

1/2 tbsp distilled white vinegar

1 pack Earl Grey

a small drop of almond extract (optional)

a handful of chopped walnuts (optional)

For Frosting

8 oz cream cheese

1/2 cup unsalted butter

1 1/2 cup powdered sugar

1/2 tsp Earl Grey

Procedure

Preheat oven at 160 degrees Celsius.

1. Sift together flour, baking powder, baking soda. Set aside.

2. Open 1 pack of Earl Grey tea bag and empty contents to the milk. Add the 1/2 tbsp vinegar and almond extract. Stir well and set aside.

3. Beat butter and sugar on medium speed till light and fluffy.

4. Add eggs one at a time until fully incorporated.

5. Alternate flour mixture and milk mixture in 3 batches.

6. Gently fold in the chopped walnuts.

7. Scoop batter into cupcake pans and bake for about 16 minutes or until toothpick comes out with a few moist crumbs. Cool on wire rack. Makes 12, 3 oz cupcakes.

8. Beat butter for about 1 minute, then add the cream cheese and beat for another minute. Add the powdered sugar and Earl Grey. Continue to beat for another minute or until of pipe-able consistency.

9. Frost cooled cupcakes. Best eaten about 6 hours after baking.

Note:

1. The amount of Earl Grey you use depends on you. Simply taste your batter.

2. I have noticed a subtle difference in texture when I omit baking soda. Having none make moister cupcakes but adding a little gives more height and air. So it all boils down to preference. :)

3. I just added the chopped walnuts to give every bite added texture. Then again, just preference. :)

Thanks!

xoxo,

Stepp