French earl grey. It is a lovely, subtle earl grey - not too heavy on the bergamot and with a lot of extra floral notes. Pair it with so good vanilla soy (unexpected, I know!) and you've got somethin' good in your hands. (You can buy it here, if you like.)
Since I love drinking it, I was sure I would love eating it! Hence the invention of these little guys. They are delicately infused with french earl grey and topped with a sweet vanilla cream.
French Earl Grey Tea Cakes
80g softened unsalted butter
3/4 cup caster sugar
1 cup plain flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 large scoop of loose leaf tea or 3 tea bags
1/2 cup milk
1 tsp vanilla extract
1. Preheat the oven to 180C. Grease and line a cupcake pan.
2. Warm the milk in the microwave for 15-30 seconds. Do not let it boil! Steep the tea in the warm milk for about half an hour - until the milk has taken on the colour of the tea.You can't see it, but that is definitely what is happening inside this tea cup.
3. Cream the butter together with all of the remaining dry ingredients. The mixture will resemble bread crumbs when you're done.
4. In a small bowl, whisk together the egg, vanilla and the tea-infused milk (it should be cool by now).
5. Beat the milk mixture into the flour mixture in two lots until well combined.
6. Fill each cup cake mould about half way - you don't want any muffin tops going on.
7. Bake for 15-20 minutes, until a skewer comes out clean. Let them cool slightly in the band before you turn them out. Wait until they are completely cool to the touch before you ice them.
By now your kitchen should look something like this:
This is just a simple vanilla butter cream, but if you'd like to double-tea it, you could infuse the milk for the icing with tea as well.
125g softened unsalted butter
3-4 cups icing mixture
1/4 cup milk
1 tsp vanilla extract
1. Cream together the butter, milk, vanilla and 1 cup of icing sugar. The mixture should be very runny at this point.
2. Slowly add the rest of the icing sugar, 1 cup at a time, beating well between each addition. You may not need all of the icing sugar, just get it to the consistency that you like.
3. Decorate the cupcakes with a sprinkling of the loose tea leaves or fresh flowers. Because my french earl grey tea has rose petals through it, I put little dried rose buds on each one.
Put them on a pretty plate and consume with your favourite tea!