Brrrrr, it’s mighty cold here now. My evenings are spent displaying my cutting-edge style, huddled on the couch in a high-fashion blend of hobo chic and total shut-in. Only a rhinestone-studded Snuggie could surpass this level of haute couture, daaaaahlings.
With the dreadful cold upon us, warding-off the loogies is top priority. Hot tea and Vitamin C to the rescue! It’s tea-riffic! (Groan, mild case of cabin-fever there). Enter, the Earl Grey infused cupcake with an orange marmalade glaze. It’s totes good for you, he he.
Earl Grey is a mild tea flavoured with bergamot citrus oil, which also gives the brew a gorgeous fragrance. In the cupcake, the delicate flavour of Earl Grey is achieved by infusing milk with the tea leaves for at least 30 minutes, then adding the softened tea leaves to the cupcake batter. A sweet glossy glaze made with icing sugar, marmalade and fresh orange juice complements the cake perfectly.
One could retire indoors, sheltered from the weather, with a nice pot of tea and an Earl Grey cupcake or two just like a prim-and-proper lady. One could almost forget one’s wearing Nanna socks and a fetching pill-riddled bathrobe that makes one look like a shaggy pink Snuffleupagus.
H.O.T.T
EARL GREY CUPCAKES WITH MARMALADE FROSTING
Makes 12 cupcakes
YOU WILL NEED
Cupcakes:
1/3 cup Full-cream milk
2 Earl Grey Teabags
100g Unsalted butter, room temperature
2 Large eggs
160g Caster Sugar
190g Self Raising Flour
Glaze:
230g Icing Sugar
2 tablespoons Marmalade
2 tablespoons Fresh squeezed orange juice (minimum)
Extra marmalade to garnish
DIRECTIONS
Infuse the milk with earl grey: split open the two teabags and pour the contents into a small saucepan with the milk. Cover the saucepan with clingfilm, bring to the boil, then simmer for at least 10 minutes (30 minutes is best). Strain the infused milk, topping up to the volume to 1/3 cup if some milk has evaporated. Keep the softened tea leaves.
Preheat oven to 180 degrees celsius. Line a 12-hole muffin tray with cases.
Cream the butter and sugar. Add the eggs, beating until light and fluffy. Pour in the infused tea, tea leaves and flour. Using an electric beater on medium speed, beat the mixture until creamy.
Fill each patty case with a heaped tablespoon of batter. Bake for 20-25 minutes, or until the tops are a golden brown and an inserted skewer comes out clean. Allow to cool on a wire rack.
To make the frosting, stir the icing sugar, marmalade and juice in a small bowl. Keep adding juice to make a thick but spreadable paste. Spread the frosting on the top of each cake and dollop the centre with a ¼ teaspoon of marmalade.
(recipe adapted from Nigella Lawson)
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