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February 27, 2014 • Posted by Christina Fong
With so many different types of tea, we sometimes forget to incorporate them into our baking for more creative creations. Some work better than others due to the strength or weakness of their flavors, so we recommend playing around with darker teas first, then moving on to some of your favorites to see which work better.
You don't have to be a tea aficionados to appreciate tea cupcakes, and we're fairly confident everyone will enjoy these subtly flavored Earl Grey cupcakes. They're perfect for a little tea time or any time, really!
Earl Grey Tea Cupcakes
Makes 12 cupcakes
1 cup whole milk
4 Earl Grey tea bags
1 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon vanilla extract
1/2 cup canola oil
3/4 cup sugar
2 large eggs, room temperature
Heat milk up until just boiling, and steep all tea bags in the milk for about 30 mins or longer depending on how strong you want the flavor to come through. Preheat the oven to 350 F.
While waiting for the tea to steep, sift flour, baking powder, salt in a large bowl and set aside. In a separate bowl, mix oil and sugar until smooth. Slowly add eggs until just combined.
Add vanilla extract to the milk/tea mixture. Next, alternatively add flour mixture and milk/tea mixture to the bowl, mixing after each addition until just combined.
After greasing or lining your muffin tin with liners, evenly divide batter between each muffin cup. Bake for 18-20 minutes. When done, transfer to a wire rack and let cool.
Top with a light frosting. We recommend this Buttercream frosting.