These Earl Grey cupcakes are the perfect bite-sized sweet for tea lovers
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Who knew that tea and cupcakes were such a tasty match baked in heaven? These fluffy Earl Grey cupcakes are so delicious you’ll find it impossible to have just one. Each Earl Grey-infused cupcake is topped with a dollop of rich vanilla bean-infused icing, creating an aromatic medley of flavors. For a cupcake that’s its own reason to throw a tea party, try this fantastic recipe for Earl Grey cupcakes with vanilla icing.
1 ½ cups all-purpose flour
3 tsp ground Earl Grey tea leaves
1 ½ tsp baking powder
¼ tsp salt
3 sticks unsalted butter, divided
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 cup milk
4 cups confectioners’ sugar
4 tbsp heavy cream
1 vanilla bean, seeds scraped
Add the all-purpose flour, followed by the ground Earl Grey tea leaves, the baking powder, and the salt, to a mixing bowl and whisk together.
Add 1 stick of butter and the granulated sugar to a separate mixing bowl, then thoroughly combine using an electric hand mixer.
Once blended, add the egg to the wet mix along with the vanilla extract, then whisk together first by hand and then using an electric hand mixer.
Add the dry ingredients to the wet mix and combine using an electric hand mixer.
Pour in the milk and beat together using an electric hand mixer, then use a spatula to fold any remaining flour, forming a dough.
Use the spatula to transfer the dough to a lined muffin tray, then bake at 350 degrees Fahrenheit for 18-20 minutes.
To make the vanilla icing, add 2 sticks of unsalted butter to a mixing bowl and beat using an electric hand mixer.
Combine the softened butter with the confectioners’ sugar using an electric hand mixer until smooth.
Add the heavy cream to the mix and the vanilla bean with the scraped vanilla bean seeds, then thoroughly combine until it reaches the consistency of icing.
Pipe a generous amount of the vanilla icing in a swirl on top of each cupcake before serving.
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