Inject some quintessential British flavours into your afternoon treat with these Earl Grey tea-infused cupcakes. Try adding a little lemon curd and zest to these fluffy and light cakes. They'll look lovely baked in little teacups!
Heat oven to gas 5, 190°C, fan 170°C. Line a 12-hole muffin tin with cupcake or muffin cases. Pour 3 tablespoons boiling water over the teabags, leave to infuse for 10 minutes, squeeze out all the liquid from the bags and discard, keeping the tea.
In a bowl, cream the sugar, butter and vanilla until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Fold in the tea, flour and bicarbonate of soda until combined.
Divide three-quarters of the mixture between the muffin holes, top each with 1 teaspoon lemon curd, then divide the remaining mixture on top. Bake for 17-19 mins until risen and golden and the cakes spring back when touched. Remove and cool on a wire rack.
While the cupcakes are cooling make the buttercream. Beat the butter in a large bowl until really soft, then gradually beat in the icing sugar, lemon extract and most of the zest, leaving a little for decorating. Spoon the icing into a piping bag with a large star nozzle. Pipe onto the cakes and sprinkle each with a little of the reserved zest.
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As part of a healthy balanced diet, we recommend this recipe for a special occassion or treat.