Rated 4.56 out of 5 based on 8 votes
- 100 g room temperature butter
- 2 x eggs
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1/2 cup milk
- 11/4 cups sifted sr flour
- 1 tspn `ginger powder
- 2 tspn vanilla paste
- 1 tspn cinnamon sugar
- 1/4 tspn all spice
- 1/4 tspn nutmeg
- 1 tspn finely diced crystallized ginger
- 1 cup caster sugar
- 1/2 cup water
- 180 g block white chocolate
- 1 x gold sprinkle dust
- 125 g room temperature butter
- 500 g soft icing sugar
- 13 x earl grey tea bags
- 3/4 cups boiled water
1. Preheat oven to 160 degrees.
2. Cream the butter, vanilla paste and brown sugar. Add the eggs one at a time until incorporated.
3. Add Ginger Powder, all spice, nutmeg, cinnamon into the flour and sift ¼ of the amount into the batch.
4. Mix the milk and oil together and add ¼ of the amount into the batch alternating with the dry mix until all the ingredients have been added.
5. Add the crystallized ginger and stir.
6. Fill the cupcake cups ¾ full and add into the oven for approx 12-15minutes.
7. Once removed from oven, leave for 5 minutes before placing on a cooling rack.
8. Add 12 Earl Grey teabags into ¾ cup of boiled water and steep for 5 minutes and let cool to room temperature.
9. With a beater, whip butter until really pale before gradually adding 1/4 cup of the cooled tea liquid. Add ½ the icing sugar and whip until mixed in before adding the remaining ½ . Cut up the remaining teabag and add half of the dried tea leaves and mix in.
10. Pipe frosting onto the cupcake.
11. Add 1 cup of caster sugar and 1/2 cup of water together and stir on stove until dissolved. Once the toffee has changed in smell and colour leave for approx 1 more minute until golden brown. This should take approx 7-8 minutes.
12. Working quickly, pour toffee out onto greaseproof paper and move around so toffee is quite thin and ultimately easy to break into pieces.
13. Temper white chocolate and then adorn the cupcake with a piece of it , a toffee shard, a couple of pieces of the finely diced ginger and a sprinkling of gold dust.
Serves: Approx 30 Mini Cupcakes
Tip: Use a small icecream scoop for consistent results when scooping mixture into cupcake cases.
I used Dilmah Earl Grey Tea for this recipe which gave the frosting a beautiful flavour.
Leave a Review
Can’t wait to try this cupcake, looks amazing
What a fabulous looking creation. Can’t wait to try these at home
Both the decorations on these muffins and the muffins themselves look so scrumptious!
Thanks Snjezana. I always admire your photography, you must have a really good camera! I’ve asked some tea experts and they’ve said to use 12 teaspoons instead of 12 teabags for the steeping process (5 mins). Strain the liquid (1/2 cup) to add into the buttercream frosting including 1 teaspoon of the leaves. It took me ages to get the flavour and consistency right on this but found by using the tea leaves in the frosting, it gave the proper Earl Grey flavour to compliment the ginger in the cupcake. Hope this helps.
I keep trying to reply but for some reason it won’t go through, so here goes again….. Firstly, thanks for trying my recipe. From looking at your photo it appears that the frosting has split. It took a lot of trial and error but I find if you really beat the butter until its very pale it helps greatly with the initial process. When adding the 1/4 cup of cooled tea liquid you must do it very gradually and keep stopping the beaters to push the liquid into the butter mix. It will start to appear fluffy before you add 1/2 of the icing sugar mix. Once incorporated, add the other half of the icing mixture with the teabag (good suggestion about using mortar and pestle). By using the amount of tea that I did, it not only naturally colours the icing mix but I think the earl grey flavour pairs well with the ginger in the cupcake. Its not until you add the teabag in there that you get a true taste of the Earl Grey. Hope this helps.
I’m glad you tried them again. This recipe has been really been through a lot of trial and error, like most of my recipes. I think I’ve given up how many times I’ve cooked it tweeking it here and there with the spices and oil/moisture content. I don’t know how many times I’ve previously cooked them, that they could be used as missiles, as they were that hard and dry! LOL! I’m the kind of person when something stumps me, I don’t give up!! It’s a bit like the frosting. It took me ages to get the ratio’s right so it didn’t split but had enough Earl Grey flavour. I’d hate to add up how much it’s actually cost me in ingredients through the trial and error process and I’m lucky I have such honest friends and family who give me good feedback. I’m sure it’s like a lot of your recipes. Sometimes you can be lucky to crack a good combination and other times it takes perserverance.
I made this recipe this morning.. keeping the easter celebrations going hehe – any excuse will do eh? Got to say – I LOVE the earl grey frosting!
Wow! Wow! Wow! Thankyou for sharing such a fresh take on a cupcake. Who would have thought to use tea in a cupcake. I made these tonight as a treat for the family and they didn’t last long.
to beautiful to eat…
Wow! You have a flair for cooking and for creating! This is very inspired