This recipe is right up my alley! There is little I love more than Earl Grey tea, lavender and cupcakes. I recently ran across the recipe (being used as a bookmark apparently!) while searching through one of my Grandma’s vintage cookbooks. The card was handwritten by me but I have no idea where the recipe originally came from.
After checking the pantry to be certain I had the ingredients on hand, I got busy in the kitchen. The aroma that filled the house while these were cooking was utterly divine. These are so good! My son, who doesn’t like tea, ended up eating 3 cupcakes! I can definitely see these being used for bridal showers, tea parties, dessert buffets, or any occasion that you want to make “special”.
Earl Grey Cupcakes
- 1/2 cup milk, room temperature
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4 earl grey teabags or 4 teaspoons loose leaf tea
-
8 tablespoons butter, room temperature
-
1 cup plus 2 tablespoons granulated sugar
-
1/2 teaspoon almond extract
-
2 large eggs
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3/4 cup plus 2 tablespoons self rising flour
-
3/4 cup plus 1 tablespoon all purpose flour
Line muffin tin with cupcake liners. Heat milk in a saucepan until almost boiling. Remove from heat, add teabags, cover, steep for 30 minutes and discard teabags. (I used looseleaf Cream Earl Grey tea so I just stirred it in and strained the milk after infusing).
- 1/3 cup milk
- 1/2 teaspoon dried lavender
- 3 cups confectioners sugar
- Violet get paste food coloring (optional)
Bring milk and lavender just to a boil in small saucepan. Remove from heat and let steep 10 minutes. Strain and discard lavender. Whisk in sugar until smooth. Strain again. Add food coloring, if using, until desired shade is reached. Frost cupcakes immediately.
