Sunday, 26 December 2010

I Bake Stuff Part One: Earl Grey Cupcakes

BlueSo it's Boxing Day, 2010, and as the year draws to a close, I thought I should share a recipe for some super cute, very pretty cupcakes. For these, I used Earl Grey, but if there's a particular type of tea you really like, do feel free to use your favourite blend instead :D
So, this will make about 12 regular sized cupcakes.
125ml Semi-skimmed milk, at room temperature
4 Earl Grey teabags
110g unsalted butter, at room temperature
225g granulated sugar
1/2 teaspoon almond extract (optional)
2 large eggs, free range or organic
125g self-raising flour, sifted
120g plain flour, sifted
To decorate:
110g unsalted butter, at room temperature
60ml semi-skimmed milk, at room temperature
1 teaspoon vanilla extract
500g icing sugar, sifted
Blue and red food colouring, to make lilac
Sugar flowers

1. Preheat the oven to 160oC (fan), 180oC/ 350oF/ gas mark 4, and line a 12-hole muffin tray with the appropriate size cupcake cases.
2. Heat the milk in a saucepan over a medium heat until it just begins to boil. Remove from the heat and add the teabags. Cover with clingfilm and leave to infuse for about 30 minutes, then discard the teabags.
3. In a large mixing bowl, cream the butter and the sugar until the mixture is pale and smoot, which should take 3-5 minutes using an electric hand mixer. Add the almond extract, if you are using it, and the eggs, one at a time, mixing for a few minutes after each addition.
4. Combine the two flours in a separate bowl. Add one-third of the flours to the creamed mixture and beat well. Pour in one-third of the infused milk and beat again. Repeat these steps until all the flour and milk have been added
5. Carefully spoon the mixture into the cupcake cases, filling them to about two-thirds full. Bake in the oven for about 25 minutes until slightly raised and golden brown. To check they are cooked, insert a skewer in the centre of one of the cakes - it should come out clean.
6. Remove from the oven, and leave the cakes in their tins for about 10 minutes, before carefully placing on a wire rack to cool. To create the buttercream icing, beat the butter, milk, vanilla extract and half the icing sugar until smooth in a large mixing bowl. Gradually add the remainder of the icing sugar and beat again until the buttercream is smooth and creamy. Add literally one drop of each food colour, and beat thoroughly until the icing turns a pale lilac colour. Ice your cupcakes in a swirling motion, and add sugar flowers if desired
Et voila! :D


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Such a cute cream ditsy print dress :)