I'm making Earl Grey cupcakes......

[Darth_Kitten]

wish me luck,they are in the oven now. :)

[Flaxbee]

1. tell me more!

Earl Grey cupcakes? They sound fascinating - would love to know more! I'll be kicking into baking mode in the next day or so and would love to try something new!

[trof]

2. Tea cupcakes?

Well, the Japanese like tea flavored ice cream, so...
:shrug:

[Tuesday Afternoon]

3. what!! no recipe?? this is as bad as pet thread with no Pics!!

do share :D

[trof]

4. I guess I have to do all the heavy lifting around here.

Earl Grey Cupcakes with Vanilla Buttercream Frosting

* 1/2 cup unsalted butter, softened
* 1 cup sugar
* 2 egg
* 1 1/2 cups all-purpose flour
* 2 1/4 tsp. baking powder
* 3/4 tsp. salt
* 1/2 cup milk
* 1 tbsp. Earl Grey tea (I used 1 bag and didn’t measure. I might add more next time.)

1. Preheat the oven to 350.
2. Beat the butter and sugar together until it is light and fluffy.
3. Add eggs one at a time, making sure they are thoroughly combined before adding the next one.
4. Mix together the dry ingredients, including the tea.
5. Beat in half of the dry mixture with the wet, then add the milk and the rest of the dry mixture, stirring until just combined.
6. Line the cupcake pan with 12 cups and fill them about two-thirds full. Bake 20 to 25 minutes. Cool thoroughly before frosting.

Classic Buttercream Frosting
Makes enough to frost a 9″ cake or approximately 24 cupcakes

1 cup confectioner’s sugar (or granulated sugar, or a combination of the two)
6 egg yolks, room temperature
1 cup unsalted butter, cut into 1 Tablespoon pieces, room temperature
1/4 teaspoon salt
1 Tablespoon flavorings, like vanilla, almond extract, or liqueurs

1. Beat the sugar and eggs on medium-high speed until they turn a lemon-yellow color and you get a very thick ribbon.
2. Add the butter one tablespoon at a time, beating well between each addition.
3. When all the butter has been incorporated, add the flavorings.
4. Buttercream is easier to work with when it’s room temperature. If you’re making it ahead of time, store it in the fridge and allow time for it to come up to room temperature before proceeding with frosting. If the buttercream is very stiff, even at room temperature, try beating in a few tablespoons of whole milk or heavy cream.

[Tuesday Afternoon]

5. thanks ...sounds yummy

I think you should you use more Earl Grey, too :D

[Flaxbee]

6. thanks, trof!

looks very tasty -- will have to give it a try soon.

[Darth_Kitten]

7. I'm going to take a copy of this recipe.....

mine was okay, but they didn't rise terribly and we a "tad" heavy.

Oh well, I'm not a baker, but I'll keep trying. :)