Pep Pep Cheerio!

Since the last post was so American, I think this will be a nice change of pace. I made tea flavored cupcakes to honor those sexy Brits... which are delightful. I made these today for a Mystery Basket in class (which also included Chayote squash, Lychee fruit, tarragon, and chili pepper), so the photo isn't of the cupcakes, but rather the table at school. You can see the cupcakes that I just pulled out of the oven, as well as the Chayote and blueberry bread I made. (In case anyone else is interested, I also made dried cherry and tarragon scones, topped with honey and chili whip cream and then a roasted Lychee and Melba dessert soup). On to the recipe!

Recipe: Earl Grey Cupcakes

Makes: ~ 12 cupcakes

Recipe originated from: Bon Appetit website ( http://www.bonappetit.com/blogsandforums/blogs/badaily/2010/05/the-winner-earl-grey-cupcakes.html )

Compliments: These are so light, so maybe a heavier black tea, or lemonade.

Ingredients:
for the cupcakes:
- 1/2 cup 2% reduced-fat milk, at room temperature
- 4 Earl Grey teabags
- 8 tablespoons unsalted butter, at room temperature
- 1 cup plus 2 tablespoons granulated sugar
- 1/2 teaspoon almond extract (optional)
- 2 large eggs, free-range or organic
- 3/4 cup plus 2 tablespoons self-rising flour
- 3/4 cup plus 1 tablespoon all-purpose flour

for the frosting:
- 8 tablespoons unsalted butter, at room temperature
- 1/4 cup 2% reduced-fat milk, at room temperature
- 1 teaspoon pure vanilla extract
- 4 1/4 cups confectioners' sugar, sifted
- Few drops of food coloring (optional)


Directions:
to make the cupcakes:
1. Preheat the oven to 350 degrees F and line a 12-cup muffin pan with cupcake liners.
2. Heat the milk in a saucepan over medium heat until it just begins to boil. Remove from the heat and add the teabags. Cover and leave to infuse for about 30 minutes, then discard the teabags.
3. In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth, which should take 3-5 minutes using an electric hand mixer. Add the almond extract, if using, and the eggs, one at a time, mixing for a few minutes after each addition.
4. Sift the two flours together into a separate bowl. Add one-third of the flours to the creamed mixture and beat well. Pour in one-third of the infused milk and beat again. Repeat these steps until all the flour and milk have been added.
5. Carefully spoon the mixture into the cups, filling them about two-thirds full. Bake in the oven for about 25 minutes until slightly raised and golden brown. To check they are cooked, insert a wooden skewer in the center of one of the cupcakes - it should come out clean.
6. Remove from the oven and leave the cupcakes in the pan for about 10 minutes before carefully placing on a wire rack to cool.
to make frosting:
1. In a large mixing bowl beat the butter, milk, vanilla extract, and half the confectioners' sugar until smooth - this can take several minutes with an electric hand mixer. Gradually add the remainder of the confectioners' sugar and beat again until the buttercream is smooth and creamy.

DISCLAIMER: I did NOT make this icing. I made an Italian Meringue buttercreme with lemon zest and lemon extract that I dyed yellow. Then I piped the icing on and used yellow dusting sugar to top it all off. I think next time I would make the icing lilac colored. But make sure whatever you do, add a little lemon zest to the icing. It makes it it seem that much more tea-like. I think next time I'll do a crème fraiche filling to imitate the milk the Brit's put in their tea. Not much, but just a little dollop in the middle, so when you bite into the cupcake it's nice and creamy. I'll figure out how to do that and post the updated recipe later. So now we have a good American and British recipe!

Abby xx