Earl Grey-n-Lemon Cup Cakes

"Tea fixes everything !!"

Drinking Tea is such an integral part of our lives, especially in India from the cutting chai to special malai chai or the winter favourite masala tea. Tea is such a barrier breaker.... people love their cuppa chai across all ages, and across the social canvas. Tea doesn't know colour, caste, creed, social status, age or gender. 
From socialising to fixing headaches, tea works everytime. :-)

While I get all fussy with my tea at home / office,  I like the whole ritual of tea serving.....in a kettle with tea cosy, separate milk and sugar (and I can get snooty about my blends .... favourite being the Earl Grey and English Breakfast blended together),  however on the other hand I love the road side tea stall masala chai with rusks or suji toasts !! Perfect for a winter morning. 

So taking tea consumption to a different level I recently tried tea in my baking - Earl Grey-n-Lemon Cup Cakes. Using tea in food is the new global trend, though my mother has been using tea to improve the colour and add a little flavour to her infamous punjabi chhole (chickpeas) which the whole family (read extended family as well) cannot stop raving about.

So coming back to the cup cakes, the Earl Grey leaves and lemon is a delicate balance of flavours. The bergamot oil which is infused in the earl grey leaves  beautifully compliments the lemon rind.

Earl Grey-n-Lemon Cup Cakes - Recipe

Adapted from: Joythebaker

Yields: 12 even sized cupcakes + 1 small cupcake

Ingredients

For the cupcakes:

¼ cup (56 g) butter, softened

1 cup (120 g) flour

¾ cup (150 g) caster sugar

1 tsp baking powder

½ tsp baking soda

3 tbs Earl Grey tea (about 9 tea bags)

1 cup (240 ml) milk, at room temperature

1 egg, at room temperature

1 tsp vanilla extract

For the honey icing:

1 ½ cups icing sugar

1 tbs honey

5 tbs double cream (I used Amul Fresh Cream straight from the refrigerator)

Directions

1. Pre-heat the oven to 175 deg C and line a cupcake tray with liners.

2. In a large bowl, cream together the butter, sugar, flour, baking soda, baking powder, tea leaves and zest with your fingers to help the zest release the fragrance – about 2 minutes. 

3. Then, use a hand mixer (or a stand mixer – although you don’t need any vigorous beating) for a few minutes till the mixture is sandy and damp.

4. In a measuring jug, add the milk, egg and vanilla extract. Whisk quickly with a fork and add to the dry ingredients. Using a wooden spoon, mix lightly till everything is combined.

5. Pour about ¾ of the way into cupcake liners and bake for 15 – 20 minutes till cupcakes test done.

6. For the icing, whip the cream till soft peaks form, add the icing sugar and honey. whisk a little more. Put the mixture in an icing cone and swirl out.

7. Serve.

Happy Baking !!