Earl Grey Cupcakes
These earl grey cupcakes are spongy and soft with a delicate tea flavor.
Ingredients
- 1/2 cup milk
- 3 tea bags earl grey tea
- 1 tsp culinary lavender (optional)
- zest of one lemon
- 1/4 tsp almond extract
- 1 cup flour
- 3/4 tsp kosher salt
- 1 tsp baking powder
- 1 cup sugar
- 2 eggs
- 1/2 cup oil
Instructions
- Heat the milk until steaming but not boiling. Steep the lavender (if using) and earl grey tea for 20 mins. Pro tip: The tea bags may soak up some of the milk, so either squeeze out the bags or start with a little more than the 1/2 cup you need for the recipe. I sometimes make a whole cup and add the leftover milk into coffee or tea.
- Preheat oven to 325 degrees F.
- Add lemon zest and almond extract to the earl grey milk. Separately mix dry ingredients (flour, baking powder, salt) until well combined.
- In a separate bowl, mix eggs and sugar with a stand mixer with whisk attachment or a hand mixer until batter is very pale in color and drips off the beaters in ribbons that hold their shape slightly before assimilating back into the bowl.
- Mix in the oil until homogenized.
- Alternate very gently adding the milk mixture and dry ingredients into your batter.
- Pour into lined cupcake tin until each cupcake liner is about 2/3 full. These cupcakes will NOT dome up but will bake more flat on top. Bake for 18 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Let cool completely and top with your favorite frosting!