These days, I would consider it a luxury if I could squeeze in some time to bake. Faith is more needy than before and wants me to carry her or be beside her while she is playing. My arms are sore since she is no longer light and I really need her to be independent!
Ok, complaints aside, she is still my precious girl. It’s random but I have the mood to bake some cupcakes and decided on Earl Grey Lavender Tea Cupcakes.
The recipe that I used is originally from Hummingbird Bakery but I have adapted it by adjusting the sugar level and also using a different tea flavour. After giving some to my cake designing coursemates, they stated that they would prefer a less sweet version of the frosting. So, it’s back to experimenting!
Makes about 12 standard cupcakes
For the sponge:
3 Earl Grey Lavender teabags ( I used Gryphon)
3tbsp just-boiled water
80g unsalted butter, softened
260g caster sugar
240g plain flour
1 tbsp baking powder
¼ tsp salt
200ml whole milk
2 large eggs
For the frosting:
50ml whole milk
500g icing sugar
160g unsalted butter, softened
Two 6-hole muffin tins
Place the teabags in a bowl and add the just-boiled water, then leave to brew for 30 minutes. I used Gryphon tea. 🙂
Preheat the oven to 190°C and line 2 muffin tins with muffin cases. Use a hand-held electric whisk or freestanding electric mixer with paddle attachment to mix the butter, sugar, flour, baking powder and salt on a low speed until the 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.
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 the electric whisk or freestanding mixer with paddle attachment, 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 like me, using a piping tip!