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nosh friday: earl grey lavender cupcakes

April 23, 2010

So last Sunday in church, while I should have been listening to the teaching, my mind began to drift. And, of course, as it often does, it drifted to food — specifically cupcakes — even more specifically, Earl Grey cupcakes. I thought, “What a lovely, floral-y, spring-like idea! I bet somewhere, in the internets, there is a recipe.”

And whaddya know, there was! Over on Honey and Jam!

My friend Lindsey was coming into town that night and I was making dinner for us, which of course, needed dessert. We gobbled these little beauties (well, not ALL of them) down and proclaimed them yummy before heading off to use our FREE TICKETS to see DAVID SEDARIS! For any other NPR geeks, your pulse probably just raced. As predicted, he was hilarious. We even waited in line so Lindsey could get her book signed and we got to meet him in the flesh. He was (as I suspected he would be) nice and rather odd — the first thing he said to us was with a mouthful of take-out food and it was “Why do restaurants leave the tails on shrimp?” I agreed it was tacky and then he proceeded to draw an otter (which resembled a meerkat) in Lindsey’s book and sent us on our way.

All right, enough about that! Back to the cupcakes! Following H&J’s recipe to the full (including my own addition of dried lavender to the batter), I was very pleased with the cupcake part but not so pleased with the frosting. So what I shall do is this — here is the cupcake recipe. The next time, I plan to use the honey buttercream frosting recipe here instead — you might want to do the same.

Ingredients:
(Makes 12 cupcakes)

1/2 cup (1 stick) unsalted butter, at room temperature
1 cup of sugar
2 eggs
1 1/2 cups of flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
1 1/2 Earl Grey teabags, cut open and leaves emptied
1 tsp. dried lavender, finely chopped

Preheat the oven to 350 degrees. Line a cupcake pan with paper liners and set aside.

In an electric mixer with the paddle attachment, beat the butter until creamy. While the mixer is running, add the sugar in a steady stream and beat the mixture until fluffy. Add the eggs one at a time, thoroughly incorporating each egg until the next is added.

In a separate bowl, add all dry ingredients together and whisk to combine.

With the mixer running, add half the dry ingredients into the butter and sugar mixture. Once incorporated, add the milk, then the rest of the dry ingredients, mixing until just combined.

Fill cupcakes liners about 1/2 to 2/3 full and bake for 15 to 20 minutes or until lightly golden and an inserted toothpick comes out clean. (Look how beautifully mine domed! I was so excited.)

The recipe called to make Lemon Earl Grey frosting, which I found to be way too lemon-y and despite the addition of more tea leaves, it tasted nothing like Earl Grey. You might try it and decrease the lemon zest and omit the tea leaves. I would just personally prefer the honey buttercream.

Happy cupcaking!

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3 Comments leave one →
  1. August 12, 2010 3:50 pm

    Hi there!
    Just stumbled upon your blog as I was desperate to make early grey lavender cupcakes and was delighted to find out you’re also a Christian! my two favourite blogging topics: Jesus and Food! Thanks for blogging 🙂

  2. May 26, 2011 10:52 pm

    I was recently in Sacramento for work and found a little cupcake shoppe. I had (my first) earl grey cupcake with lavender frosting. It was heaven and I have been searching for a recipe to make at home (Atlanta)….this sounds like a winner! I can’t wait to try it – thank you for posting! I will let you know how they turn out….Hugs, Vanessa

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