I love tea, I love cake, so putting tea into a cake is like a match made in heaven to me. This recipe comes from the Great British Bake Off book.
Had quite a dense texture to the cakes- a bit more like a scone would be. I wasn’t sure at first if I liked them or not, but a few of my friends said they preferred these to light airy cupcakes and have since demanded a second batch! So they must have been good!
Ingredients
For the cupcakes
200ml semi-skimmed milk
2 Earl Grey tea bags
115g unsalted butter
225g caster sugar
2 large eggs
250g plain flour
1 teaspoon baking powder
For the Icing
75g unsalted butter
Grated zest and juice of 2 lemons
375g icing sugar
Method
1. Preheat the oven to 180C/ 350F. Heat the milk in a pan until it is steaming hot. Remove from the heat, add the tea bags and leave to infuse for a couple of minutes.
2. Squeeze the bags gently, then remove them. Measure 150ml milk and leave to cool in room temperature.
3. In a large mixing bowl beat the butter and sugar until creamy. Add the eggs, one at a time, beating in well.
4. Add one-third of the flour to the creamed mixture and beat well. Pour in one-third of the tea infused milk and beat again. Repeat until all the milk and flour have been added.
5. Carefully spoon the mixture into the cup-cake cases, and bake for approx 20 minutes.
6. To make the icing, beat the butter with 5 tablespoons of the lemon juice and half of the icing sugar until smooth.
7. Gradually add the remainder of the icing sugar.
8. Once the cupcakes have cooled pipe or spread the icing onto the cupcakes and decorate with lemon zest.
Abandon Spoon! 