FOOD

Orange Earl Grey Cupcakes

Earl grey infused vanilla cupcakes with an orange marmalade centre and an orange blossom buttercream frosting.

FOOD

Orange Earl Grey Cupcakes

Earl grey infused vanilla cupcakes with an orange marmalade centre and an orange blossom buttercream frosting.

Ingredients

Orange Earl Grey Cupcakes

  • 429 grams (2 1/2 cups) all-purpose flour
  • 3 teaspoons baking powder
  • 265 grams (1 1/4 cups) caster (superfine) sugar
  • 1/2 teaspoon salt
  • 375 milliliters (1 1/2 cups) of milk
  • 125 milliliters vegetable oil
  • 125 grams butter
  • 2 tablespoons Greek yogurt (can substitute with sour cream)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • Zest of 1 large orange (1/2 for batter, 1/2 for frosting)
  • 6 Earl Grey tea bags (any brand)
  • 1-2 drops purple food gel
  • 2 tablespoons poppy seeds
  • 1 cup orange marmalade
  • 2 teaspoons orange blossom water (can be purchased a middle eastern supermarkets)

Frosting

  • 1 Batch of Buttercream frosting
  • 4-5 drops orange food gel

Steps

Orange Earl Grey Cupcakes

  1. Place your milk in a microwave safe jug and microwave for 1-2 min (keep an eye on it so it doesn't spill over).
  2. Place your tea bags in it and push them down using a fork or spoon. Let them soak in the milk for 10 min and take them out. Set the milk aside to cool down to room temp.
  3. Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven
  4. In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple minutes. Add the softened butter and let it mix until it resembles a fine sand like texture.
  5. Next combine all milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  6. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down, add your purple food dye and fold in by hand or mix for another 20 seconds with your stand mixer.
  7. Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  8. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a cooling rack before frosting.