An Earl Grey Cupcake is a beautiful thing in and of itself. But what if it could be even better?
What if you used a tried and true recipe like this one, infused it with the warmth and depth of Earl Grey Tea, and then added a little orange zest to brighten the flavor?
You would forget to take photos of the process because the batter is that good, that's what you would do. Well, that's what happened to me anyway.
Luckily I pulled it together for the icing part. But seriously, these cupcakes are that good. Adding an orange marmalade glaze to the top and repeating the Earl Grey Tea part in the buttercream brings it to a whole other level.
I would even go so far as to wager that these cupcakes may just change you life for the better... or at the very least, brighten your day.
I used my Mini Spring Bundt Cake recipe but added:
- 4 bags of Earl Grey Tea to the milk portion of the recipe, plus 3 additional tablespoons of milk so I would have enough for the frosting.
- 1 1/2 teaspoons orange zest (for the batter)
- 2 Tablespoons orange marmalade (for the top)
For the Buttercream:
- I used this recipe
- Follow the Mini Spring Bundt Cakes recipe with these few additions:
- Warm 3/4 cup plus 3 Tablespoons of milk to a simmer. Steep the tea bags in the milk for 30 min.
- Add the orange zest to the cupcake batter at the end, mix well.
For the decorating part:
Poke holes in the cupcakes with a skewer or toothpick. Next, add enough warm water to the marmalade to make it a glaze consistency. Then spread enough glaze on the cupcake to cover the top. Let soak in and dry. Lastly, pipe or spread the buttercream on top in what ever fashion you like!
* Last time in Recipes: Homemade Cheese Snack & Dippers