I have a serious addiction to tea. I cannot go by David's Tea without walking into the store and once I am there I have to get some tea and usually buy a sample pack to take home. Its a serious but delicious problem. My tea cupboard is starting to over flow (yes I do have an entire cupboard dedicated to tea. Don't judge.) I also love cupcakes. So I thought it was about time I combine these two loves. And here you have it the love child of tea and cupcakes. My Earl Grey lemon filled honey buttercream topped cupcakes.
For the cake (makes 24):
1 c unsalted butter at room temp
2 c sugar
1 1/4 c milk
2 tsp David's Tea Cream of Earl Grey
2 tsp David's Tea Decaf Earl Grey
4 Earl Grey Tea bags
3 C flour
1/2 tsp salt
4 tsp baking soda
In small sauce pan on the stove combine milk, loose leaf teas and 2 tea bags. Heat until milk starts to boil. Once milk is boiling remove from heat and let sit for 15-30 mins
Preheat oven to 350F. Beat butter until light and fluffy. Add sugar and beat until combined. Beat in eggs one at a time. Making sure to beat well after each addition. Sift together flour, salt, baking soda and tea from remaining 2 tea bags. Remove tea bags from milk mixture and strain out loose leaf tea. Mix in half of the flour mixture.Then add milk and tea mixture. Finally mix in remaining flour mixture.
Fill cupcake pans about 2/3 to 3/4 full. Bake for 15 - 20 minutes or until tooth pick inserted in centre of cupcake comes out clean.
For the Lemon Curd:
1 c sugar
1/4 c butter, melted
1/2 fresh lemon juice
zest from 1 lemon
In a double boiler whisk together eggs and sugar. Add butter, lemon juice and zest. Stir constantly for about 15-20 minutes or until mixture coats back of spoon. (Don't worry if it doesn't thicken up right away. It took a while for mine to thicken before I realized a lot of the water had evaporated from my double boiler...oops)
For the Icing:
1 c butter at room temp
1/4 c honey
3-6 c icing sugar
Beat butter until light and fluffy. Add icing sugar cup at a time until you reach your desired sweetness/consistency. Add honey to taste (I used about 1/4 cup but it will depend on the type of honey you are using and how strong you want your flavour to be).
Assembling the cupcake:
Cut a cone out of each of your cupcakes. Fill with about 1 tbs of lemon curd. Ice cupcakes as desired.
Notes: I found that this recipe made the perfect amount of lemon curd and icing for the 24 cupcakes. If you like a lot of icing I suggest you double the recipe as it was just enough icing.
You can use any type of Earl Grey tea you have on hand. I found mixing the 3 different earl greys gave a stronger tea flavour in the cupcake overall.