Earl Grey Honey Cupcakes 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 HONEY MASCARPONE BUTTERCREAM

Steps:

• Preheat the oven to 350 degrees F and line a cupcake tin with parchment cups.
• In a small bowl or on the stove top, heat the milk until it just starts to simmer, then steep the tea bags and cover until ready to use. I suggest heating it in the microwave for a minute or so, as milk can easily burn on the stove.
• In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, baking powder, and salt. Add in the cubed butter and mix on low speed until the mixture resembles wet sand.
• In a separate bowl whisk together the tea infused milk, yogurt, eggs, and vanilla. Pour into the wet ingredients and mix until just combined.
• Pour batter into the prepared cupcake pan, filling each one about 3/4 full.
• Bake cupcakes for 18-22 minutes or until the tops spring back when you touch them. Allow to cool completely before frosting.
• In the bowl of a stand mixer beat the butter and mascarpone together until smooth. Add the powdered sugar slowly and mix until fully combined. Add the honey and salt and mix until combined.
• Transfer buttercream to a piping bag fitted with a star piping tip (I used Wilton 1M) and pipe onto each cupcake.