Earl Grey Lavender Tea Cupcakes


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. 🙂

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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!

Capella First Smart Travel System – ConyTM (S230T-13)

Psst. Have you heard? Capella, the leading manufacturer for strollers from Korea, is launching its first smart travel system stroller – ConyTM stroller (S230T) – in Singapore. The 2013 collection is enhanced with better functions for our baby’s ultimate comfort, stability and safety.

Last Friday, TaiMe Pte Ltd, who is the sole distributor of Capella did a soft launch of the ConyTM stoller and I am among the ten other mommies who are privileged to be invited to the tea party!

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 We were greeted by the new strollers as we walked into the TaiMe (excited!) and then treated to scrumptious dinner. A smiley Cherie could vouch for it.



The bosses of Taime then proceeded to show us the features of the Capella ConyTM strollers. The S230T-13 is 7.3kg and is suitable for newborn to 48 months (up to 18kg). Some of the enhanced functions and features include wider sturdy wheels, wider in width, UV protection canopy, enhanced fabrication and cushioning and not forgetting, stylish colours (wine, orange, blue and red).

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The print motifs for 2013 collection features the following lifestyle fashion for Capella:

Easy & Vivid Fabric Motifs

Sophisticated & Elegant Fabric Motifs


 The mommies were all eager to try the new strollers with their kids. It’s quite a sight!

TaiMe has generously gifted the 10 mommies with the Capella ConyTM S230T-13 to test and review the strollers. They wanted us to reflect to them if there are any areas that could be improved. This tells a lot about their commitment to continually seek refinement in their products so that families can benefit from it.


So, yes, I will be coming up with a review about the new swanky stroller (in wine) and I can’t wait to share it with you!

Read Estella’s version of the launch here.
More pictures of the launch can be seen here.

Disclosure: I was invited for the soft launch of the Capella ConyTM S230T-13 Smart Travel System and gifted with one set for the purposes of test and review. Transportation allowance for the launch was provided and all opinions are mine.

Blackberry and Lemon Muffins


The other day when I was shopping for grocery, the blackberries were on sale. Thus far, I have baked with raspberries, strawberries and blueberries but none with blackberries and decided to buy one (small) box.

So what can you bake with them? I could mostly think of using them as decorations on cakes or cheesecakes but then decided on doing something simple like muffins. This recipe is adapted from Simply Recipes and I thought the muffins lack something crunchy and topped each up with a pecan nut. 🙂

I’m not sure if I like these muffins but here you are. Hope your Monday has been great.

Blackberry and Lemon Muffins
[Yields about 18 muffins]

2 1/2 cups all purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Grated zest of 1 small lemon, about a heaping tablespoon
2 large eggs
1 cup sour cream
1 tsp fresh lemon juice
1 cup sugar
8 Tbsp warm melted butter
1 tsp vanilla extract
1 1/2 cups chopped fresh blackberries


Preheat oven to 200 degrees celsius. Prepare 2 muffin tins with 18 liners.

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. Set aside

In a large glass measuring cup, whisk together the eggs, sour cream, sugar, lemon juice, butter and vanilla.

Add the wet ingredients to the dry ingredients and, using a wooden spoon or rubber spatula, mix together just until evenly combined. Add the blackberries and gently fold into the batter. Careful not to over mix, that can cause tough muffins.

Divide the batter into the muffin cups, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted in the middle comes out clean. Cool in pan for just a few minutes, until the muffins are cool enough to handle and transfer to a wire rack.