Earl Grey tea cupcakes with a lemon buttercream frosting recipe

  • Serves 12 (makes 12)
  • 25 mins to prepare and 20 mins to cook, plus cooling
  • 479 calories / serving
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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.

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  • Ingredients

  • For the cupcakes

  • 2 Earl Grey tea bags
  • 150g (5oz) caster sugar
  • 150g (5oz) soft unsalted butter
  • 1 tsp vanilla
  • 3 eggs
  • 150g (5oz) self-raising flour
  • 1 tsp bicarbonate of soda
  • 12 tsp lemon curd
  • For the buttercream frosting

  • 200g (7oz) unsalted butter, at room temperature
  • 400g (13oz) icing sugar
  • 1 tsp lemon extract
  • 1 lemon, zested
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  • Energy 2006kj 479kcal 24%
  • Fat 26.2g 37%
  • Saturates 15g 75%
  • Sugars 49.5g 55%
  • Salt 0.4g 6%

of the reference intake
Carbohydrate 61.5g Protein 3.1g Fibre 0.4g

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