Earl Grey Cupcakes

When I think of Earl Grey Tea, I think of  french class in high school. On rainy days, my french teacher would prepare chocolate crepes, and an assortment of teas for our class. I would always go straight for the earl grey tea, and it always seemed to warm my soul.  Its delicate and unique bergamot citrus flavor is perfect for a cup of tea, let alone a cupcake.

{Earl Grey Cupcakes}

1/2 cup 2% Milk at room temp

4 Earl Grey teabags

8 tbs unsalted butter, room temp

1 cup plus 2 tbs granulated sugar

1/2 tsp almond extract

2 large eggs

3/4 cup plus 2 tbs self-rising flour

3/4 cup all-purpose flour

Preheat oven to 350 degrees F, and line 12 cup muffin pan with cupcake liners.

Heat milk in sauce pan until it begins to boil. Remove from heat, and add teabags. Cover and leave to infuse for 30 min, then discard tea bags.

In large mixing bowl cream the butter and sugar until the mixture is pale and smooth, which should take 3-5 min using an electric hand mixer. Add almond extract, and the eggs, one at a time.

Sift the 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 of infused milk and beat again. Repeat until completely combined.

Spoon mixture into the cups, filling them about 2/3 full. Bake for 25 min until slightly raised and golden brown. Once completely cooled, I used a lemon buttercream.

{Lemon Buttercream}

1/2 cup unsalted butter, softened

2 cups of confectioners sugar

Zest of one lemon

2 tbsp. lemon juice

1-2 drops of lilac food coloring for color (if desired)

Cream butter, then add the icing sugar and beat until fluffy. Add the lemon zest, juice and beat until smooth. Spread over cooled cupcakes.

Recipe thanks to Primrose Bakery.

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