Earl Grey Cupcakes With Honey Buttercream Frosting Recipes

EARL GREY HONEY CUPCAKES

Steps:

• Heat 1 cup of milk and steep 8 EarlGrey tea bags for around 20 minutes. Squeeze all the liquid you possibly canout of the tea bags. If the steeped milk is less than 1 cup, add more milkuntil it measures 1 cup again. Set aside.
• In a large bowl cream 10 tbsp of softened unsalted butter together with 1 cup of granulated sugar until it is light and fluffy. Then add in 4 egg whites and 1 1/2 tsp of vanilla and combine. Next mix in 1/2 cup of Local Hive™ Midwest Honey.
• In a separate bowl sift together 21/4 cups of all-purpose flour, 1 1/2 tsp of baking powder, 1/4 tsp of baking soda and 1/2 tsp of salt.
• Alternate adding the dry ingredients and the Earl Grey milk to the wet ingredients until everything is combined together.
• Line a cupcake pan with cupcake liners and fill each 3/4 of the way full. Bake the cupcakes at 350 degrees for 20-20 minutes until a cake tester/toothpick comes out clean from the centers. Let the cupcakes cool completely before topping with frosting.
• In a large bowl whip 1 3/4 cup of softened, unsalted butter with an electric mixer until it is pale in color and fluffy. (It should be about double in size).
• Then add in 4 oz. of softened cream cheese and mix until fluffy again.
• Then sift in 3 1/2 cups of powdered sugar a little at a time until it is all combined. Mix the frosting until it light and fluffy.
• When the cupcakes are cooled pipe a generous amount of frosting onto each.
• Drizzle each cupcake with Local Hive™ Midwest honey and serve!

EARL GREY CUPCAKES WITH HONEY BUTTERCREAM FROSTING

Steps:

• Warm the milk to just under a simmer in a small saucepan or in the microwave and steep 2 of the tea bags for 5 minutes before removing. Set the milk aside (or in the refrigerator) to cool a bit.
• Preheat your oven to 350 F, line 5 dozen mini cupcake wells with paper liners
• Combine the dry ingredients in a large mixing bowl or the bowl of your stand mixer fitted with the paddle attachment.
• Whisk together the wet ingredients in a smaller mixing bowl.
• Pour the wet ingredients into the dry ingredients and mix until just combined.
• Use a small cookie scoop or tablespoon measuring spoon to portion the batter into the prepared cupcake pans. Bake for 14 minutes until the cupcakes centers just spring back when lightly touched. If you are baking full sized cupcakes, bake for 20-22 minutes.
• Move the cupcakes to a wire cooling rack to cool.
• Make the frosting by beating the softened butter and lemon zest on medium speed until light and fluffy. Add 5 cups of the powdered sugar 1 cup at a time. Stir in the honey and lemon juice, then add the additional cup of sugar, 2 tbsp at a time, until desired consistency is reached.
• Pipe the frosting onto the cupcakes and enjoy!