Easter Cupcakes

To make Easter just that little bit extra special, Lotte and I decided we would make cupcakes and delivered them to our nearest and dearest.

With a little help from our friend - the hummingbird bakery cookbook we made some yummy earl grey cupcakes 

Definitely worth a go :)

Ingredients:
For the cakes:

• 3 earl grey tea bags
• 3 tbsp hot water (just boiled)
• 80g butter
• 280g caster sugar
• 240g plain flour
• 1 tbsp baking powder
• 1/4tsp salt
• 200ml milk
• 2 large eggs

For the icing:

• 50ml milk
• 500g icing sugar
• 160g butter

Method:

1. Put the teabags in the hot water and let it infuse for 30mins.
2. Preheat oven to 190′C and line the muffin tin with liners.
3. In a mixer, mix together butter, sugar, flour, baking powder and salt until it resembles fine breadcrumbs.
4. In a jug, whisk together the milk and eggs, then pour in the infused tea, squeezing out every drop of liquid from the teabags. Save the teabags for the icing.
5. Pour 3 quarters of the milk mixture into the dry ingredients, mix slowly to combine first, then increase speed to mix till the batter is smooth. Pour in the rest of the milk mixture and mix until smooth and lump free.
6. Fill the muffin liners no more than 2/3 full, bake for 18 – 22 minutes, until well risen and golden. When cooked, cool on a cool rack entirely.
7. To make the icing, put the used teabags in the 50ml milk and leave to infuse for 30mins.
8. Mix together the butter and the icing sugar, now mix very slowly at first as it will go everywhere… if using mixer, remember to cover it with a tea towel first. Then mix in the tea flavoured milk until fluffy.
9. Ice the cooled cakes and decorate! 

Enjoy :) xx