Earl Grey Cupcakes With Matcha Buttercream Frosting Recipes

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!

EARL GREY CUPCAKES WITH MATCHA BUTTERCREAM FROSTING

Steps:

• In a small pot, heat up the milk over low heat and steep the Earl Grey tea (leaves or bags, doesn't matter!). Alternatively, microwave to warm up the milk and steep the tea. When the tea has steeped fully, pour into a bowl or a cup and set it aside to cool
• Preheat the oven to 350°F and line a muffin tin with baking cups (cupcake wrappers)
• In a mixing bowl, use a hand mixer or a whisk to beat the butter until it is creamy
• Sift the sugar in and beat until the mixture becomes creamy and light
• Add the egg and additional yolk and beat until smooth
• Sift in the flour, salt, and baking powder. Add vanilla extract and whisk all together until the mixture becomes creamy and thick
• Add tea-infused milk and sour cream and whisk until it looks smooth
• Scoop the batter evenly into each of the cupcake wrappers. Fill only 3/4 of the way to leave room for the batter to rise
• Bake in the oven for 20 minutes, or until a toothpick inserted in the center comes out clean
• Prepare the matcha buttercream frosting
• Add matcha buttercream into a piping bag and frost away with your favorite tip!

MINI CHOCOLATE CUPCAKES WITH EARL GREY FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 24-cup mini muffin pans with paper liners.
• Place butter and chocolate in a heatproof bowl set over a saucepan of simmering water. Make sure the bowl isn't touching the water. Whisk until melted and smooth, about 5 minutes. Remove bowl; keep water simmering in the saucepan.
• Whisk sugar and flour together in another bowl. Mix into the melted chocolate mixture. Add eggs one at a time, then whisk vanilla extract into the batter.
• Divide batter among the prepared cups, filling each 3/4 of the way.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Remove from the pans and cool on a wire rack, at least 20 minutes.
• While cupcakes are cooling, make the icing. Use a whisk to combine sugar, egg whites, lemon juice, and salt in the bowl of a stand mixer. Empty tea bags and add loose tea to the bowl.
• Set the bowl over the saucepan of simmering water; whisk until the mixture is hot and the sugar dissolves, about 2 minutes.
• Transfer the bowl to the stand mixer and lock the whisk attachment in place. Beat on medium-high speed until frosting holds stiff peaks, about 7 minutes.
• Transfer frosting to a large resealable plastic bag. Snip off 1 corner and pipe over the cooled cupcakes.