Prep
15 minBake
15-18 minsServes
12Difficulty
Easy
About
These quick and easy cupcakes are infused with delicate and fragrant Earl Grey tea and the wonderful flavour of bergamot. Sweet and tangy lemon buttercream adds a lovely finish and compliments the Earl Grey flavour in such a delicious way!
Earl Grey Cupcakes
Preheat the oven to 160°C. Line a 12-hole cupcake tin with cupcake liners and set aside.
Pour the milk into small saucepan set over medium heat and add the teabags. Bring to a gentle simmer, then remove from the heat and set aside to cool.
Using an electric mixer, beat the butter and sugar together until pale and fluffy. Add Lyle’s Golden Syrup and mix well. Add eggs and beat well to combine all the ingredients.
Fold in the flour, baking powder and salt, then pour milk into the mixture and stir until combined.
Divide the batter between cupcake cases and bake for 16-18 minutes, or until toothpick inserted in the middle comes out clean.
Remove cupcakes from the oven and allow them to cool completely.
To make buttercream, beat the butter using an electric mixer, until it’s pale and fluffy, then add the icing sugar in two additions, followed by the lemon curd. Mix well until you have smooth buttercream.
Transfer the buttercream into a piping bag fitted with decorative nozzle and pipe on top of each cupcake. Decorate the finished cupcakes with some lemon zest. Enjoy!
Ingredients
1
Whole milk
Earl grey teabags
Tate & Lyle Fairtrade Pure Cane Caster Sugar
Unsalted butter, softened
Lyle’s Golden Syrup Tin
Medium eggs
Plain flour
Baking powder
Pinch of salt
For the buttercream
Unsalted butter, softened
Tate & Lyle Fairtrade Icing Sugar
Lemon curd
Lemons, zested
optional, for decoration
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Our Syrups
Ideal for baking and toppings, and a perfect companion for pancakes and porridge.
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