So I’m not a big coffee fanatic but I LOVE a good cup of tea! As midterm season has arrived, I am finding myself increasingly in need of a caffeine kick! After seeing the idea on Pinterest during the summer, now seemed as good a time as any to bake some Earl Grey cupcakes!
No, I did not bake these cupcakes in my Mother’s fine china tea cups; these are in fact teacup silicone molds! My friend got them for me for my birthday, and I can’t think of a more perfect time to use them.
To make the cupcakes I made a basic vanilla cake recipe, but brought the milk to a boil and steeped loose leaf “Cream of Earl Grey” tea in it. The cake recipe I was using called for 1 cup of milk, so I used 3 teaspoons of tea. Notes: if using tea bags instead, use 3; before you use the milk, make sure you let it cool completely; and of course, don’t forget to strain the tea leaves!
Lots of Earl Grey teas are infused with lavender flavour, so I decided to give lavender frosting a go. Unable to find any “lavender extract” (and unsure if it even existed) I boiled milk and “steeped” culinary lavender in it. The vanilla frosting recipe I was using called for 1 tablespoon of milk, so I steeped 1 teaspoon of lavender in it…I was pleasantly surprised at how well the lavender flavor came out!