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Backstorylove this cupcake; it's very essence is strange and exotic, yet highly refined. It really does give a taste that can only be described through images of a British colony in India. I totally heart them, and would definetly make them again. However, these are cupcakes that will really shine based on what they are paired with. With tea, coffee, or after a light brunch these will dazzle the senses. After a heavy meal? I don't know. Maybe. It's quiddities might be overcome by stronger flavors. They also go great (I kid you not) with a Fetzer '05 Riesling. That's right, I'm pairing wine with cupcakes now.
Would I bring these to a potluck again? No. Would I bring them to a fine brunch or a fete? Yes. The rogue play of muted citrus and the bold mannerisms of the black tea create a truly sophisticated dessert.
Overall, these were very well recepted by everyone at the potluck (of which the next post will address) and many were even taken home for seconds or for loved ones who couldn't come. Yayness indeed.
- 1 cup unsalted butter, room temperature
- 2 cups sugar
- 4 large eggs, room temperature
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup milk
- 2 bags double bergamot early grey tea
- 1 teaspoon Murcott Orange zest (not navel or juice orange zest!)
- Earl grey buttercream
- Beat butter on high until soft for 30 seconds.
- Add sugar. Beat on medium-high until light and fluffy.
- Add eggs one at a time, beat for 30 seconds between each.
- Whisk together flour, baking powder, baking soda, and tea (bags ripped open and emptied) in a bowl.
- Measure out milk in another glass.
- Mix in the flour mixture then the milk mixture, alternating between the two and ending with the flour.
- Scoop into cupcake papers about 3/4 full.
- Bake for 22-25 minutes until a toothpick comes out clean.
- Spread buttercream on cool cupcakes.