These little beauties have been on my mind for quite a while. They would be the perfect addition to any tea party or just a nice snack on a Sunday afternoon. The earl grey did not come through as strongly as I had hoped, but I was delighted with the frosting! The honey added another sweet dimension that is usually not found in a frosting; it was a more complex flavor.
Earl Grey Cupcakes
makes 3 dozen mini cupcakes (or one dozen regular)
1/2 c. butter
3/4 c. sugar
1 1/2 c. flour
1 tsp. baking powder
pinch of salt
1/4 c. milk
1/2 cup strongly brewed earl grey
1 tbsp. finely chopped earl grey tea leaves
1. Cream the butter and sugar together until pale yellow and fluffy. Add the egg and mix until combined.
2. In a measuring cup, combine the flour, baking soda, and salt. Alternately add the dry ingredients and wet ingredients (milk and tea) to the butter/sugar/egg mix. Once combined, fold in the early grey tea leaves.
3. Fill lined cupcake tins 3/4 full. Bake at 350 degrees for 10-12 minutes (for mini cupcakes) or 16-18 minutes (for regular sized cupcakes). Cupcakes are done with toothpick comes out clean from center!
Lemon Honey Buttercream Frosting
1/2 c. butter
3 c. powdered or confectioners sugar
1 tbsp. lemon zest
1 tbsp. honey
Cream the butter until soft. Start to mix in the powdered sugar and continue adding until you read a stiff consistency. Add the lemon zest and honey – this will thin the frosting out slightly. Correct consistency with more powdered sugar. Pipe on to cupcakes, and enjoy!