Recipe Monday: Aimee’s Miniature Earl Grey Cupcakes

Miniature Earl Grey cupcakes.  Photo by Aimee Daffarn

Miniature Earl Grey cupcakes. Photo by Aimee Daffarn

Aimee brought these delicious miniature cupcakes along to the British Classics event in March 2013.  They were a huge favourite – hardly anybody could resist the allure of tea and cake all in one tiny morsel.

Aimee’s Miniature Earl Grey Cupcakes

For the cakes
225g unsalted butter, softened
Loose tea from 5 Earl Grey tea bags
3 eggs
170g caster sugar
170g self-raising flour
1 tsp baking powder
Splash of milk

For the icing
2 medium egg whites
100g caster sugar
250g unsalted butter, softened
Loose tea from 5 Earl Grey tea bags

Preheat the oven to 180ºc and line a 12-hole miniature cupcake tin with miniature cases.

Melt the butter over a low heat and stir in the tea.  Keep stirring and allow the tea to infuse for a few minutes.  Remove from the heat and strain through a fine sieve to get rid of the tea leaves.  Allow the butter to cool

Put the cooled butter and the rest of the cake ingredients into a bowl, or the bowl of a freestanding mixer, mix together until you have a smooth, thick batter.  Bake in the oven for approximately 10-12 minutes until golden and risen.  Leave to cool in the tin for 10 minutes and then transfer to a wire rack.  Repeat this process with the remaining batter, this recipe yields about 40 miniature cupcakes.

Meanwhile, make the meringue buttercream.  Repeat the process for infusing the butter with tea, as used in the cake batter.  Allow to cool.

In a small saucepan, stir together the egg whites and sugar over a medium heat until the sugar has dissolved.  Tip this mixture into a bowl, or the bowl of a freestanding mixer, and beat with an electric whisk until thick and cool.  Beat in the tea-infused butter, a little at a time. Pipe the buttercream on to the top of the cooled cupcakes and sprinkle with a little edible glitter.

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