I don’t drink coffee.
I know, I know. Take a minute to digest that fact. It is a bit strange.
But I grew up in a household where there was always a pot of tea sitting around. And it was always Earl Grey. And it still is.
I’m sure it’s partly that because I grew up with it, but it’s still my favourite flavour of tea. But I also love the taste of perfume-y Bergamot — an essence from the skin of a sour fruit. While my family likes Twinings for it’s faint Bergamot taste, I prefer Tazo, which has a bit more of the essence in its mix. Even better? Stash Tea’s Double Bergamot.
And, full disclosure, I like the smell of Earl Grey tea so much, I even bought the Demeter fragrance of it.
While here at home I drink it with milk, at my parents’ house I always have my Earl Grey tea with lemon and sugar. So when I came across a recipe for Earl Grey Cupcakes with Lemon Buttercream Icing, I immediately bookmarked it. And then, like about a thousand other recipes, I forgot about it for some indeterminate amount of time until I got bored and began going through the aforementioned bookmarks looking for something to surf to.
I had some extra lemons lying around after making Whiskey Sours on the weekend, was bored and basically wanted to hang out in my kitchen baking and listening to good music. So, I whipped up these babies, ate two and then realized I was going to have to take the rest to work the next day lest I eat them all.
These will be made again. I might add more tea next time. Also, it was a particularly juicy lemon I used in the buttercream and, in hindsight, I should have measured instead of squeezing through a sieve and right into the bowl. So, it wasn’t all that surprising the icing was quite sloppy. Another cup or so of icing sugar did the trick, but next time I’ll be more careful.
Then again, when I took some into work (I think my colleagues were more excited about me launching a food blog for the inevitable leftovers), almost every comment revolved around the icing. It seems I’m not the only one that loves a lemon dessert.
This recipe originally comes from Desert Candy. Here is her post on it.
She made 24 cupcakes, but I halved it to make 12. This is the version I used. Double if you wish. Also, the original recipe called for self-rising flour. I didn’t have any, wasn’t going to go out and get some (is it even available in Canada?), so some googling led me to several versions of how to make “self-rising” flour (which basically just has leaveners and salt added already). The recipe below uses all-purpose flour.
I also “lemoned up” the icing by using the zest of an entire lemon and more than the required amount of lemon juice. Feel free to tone it down, if you wish.
Earl Grey Cupcakes with Lemon Buttercream
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 egg
- 1 1/2 cups all-purpose flour
- 2 1/4 tsp. baking powder
- 3/4 tsp. salt
- 1/2 cup milk
- 1 tbsp. Earl Grey tea (I used 1 bag and didn’t measure. I might add more next time.)
Preheat the oven to 350. Beat the butter and sugar together until it is light and fluffy. Add eggs one at a time, making sure they are thoroughly combined before adding the next one. Mix together the dry ingredients, including the tea. Beat in half of the dry mixture with the wet, then add the milk and the rest of the dry mixture, stirring until just combined. Line the cupcake pan with 12 cups and fill them about two-thirds full. Bake 20 to 25 minutes. Cool thoroughly before frosting.
- 1/2 cup unsalted butter, softened
- 2 cups icing sugar
- zest of one lemon
- 2 tbsp. lemon juice
Cream butter, then add the icing sugar and beat until fluffy. Add the lemon zest, juice and beat until smooth. Spread over cooled cupcakes.