Earl Grey Cupcakes with Marmalade Glaze

by | Aug 3, 2010

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In these Earl Grey Cupcakes, the delicate citrus flavour of Earl Grey tea is achieved by infusing tea leaves with warm milk for at least 30 minutes. Softened tea leaves are added to the cupcake batter and a sweet glossy marmalade and orange juice glaze complement the cake perfectly. One could shelter indoors with a nice pot of tea, comfy slippers, and an Earl Grey cupcake or two.

In this Tea Cupcake recipe, the delicate citrus flavour of Earl Grey tea is achieved by infusing tea leaves with warm milk for at least 30 minutes. Softened tea leaves are added to the cupcake batter and a sweet glossy marmalade and orange juice glaze complement the cake perfectly. One could shelter indoors with a nice pot of tea, comfy slippers, and an Earl Grey cupcake or two.

EARL GREY CUPCAKES WITH MARMALADE GLAZE

Makes: 12 cupcakes       Difficulty: Easy

EQUIPMENT:

12 hole muffin tray
Cupcake cases
Electric mixer/stand mixer

INGREDIENTS:

Cupcakes

85ml Full Cream Milk
2 quality Earl Grey Teabags
100g Unsalted Butter, softened to room temperature
2 large Eggs
160g Caster Sugar
190g Self Raising Flour

Marmalade Glaze

240g Icing Sugar Mixture
2 tablespoons Marmalade, extra 3 teaspoons to garnish
2 tablespoons fresh squeezed Orange Juice

METHOD:

Pour the milk into a small saucepan. Split open the earl grey tea bags and pour the leaves into the milk. Cover the saucepan with clingfilm.

Bring to a boil over medium heat, then turn down the heat and let it simmer for 10-30 minutes. Strain the leaves from the infused milk but keep the tea leaves aside. Check if the milk quantity is still 85ml. If not, top up with fresh milk.

Preheat the oven to 180 degrees Celsius (160 fan-forced; 350 F). Line a 12-hole muffin tin with patty cases. Set your kitchen timer for 20 minutes.

Add the softened butter and sugar to the bowl of an electric mixer. Whisk together on medium speed until the mixture is pale thick and fluffy. Change to a paddle attachment. Add in the egg and beat on medium until they’re incorporated. Pour in the infused milk, the tea leaves, and the flour. Beat on medium speed until the mixture is creamy.

Fill each patty case with a heaped tablespoon of batter. Check the oven has reached the correct temperature. Place the muffin tin on the middle rack of the oven. The muffins are done when the tops are golden brown and a skewer in the middle comes out clean. If they’re not done, add 5 minutes to the time and check again until they’re ready.

Remove from the oven. Let the muffins cool in the pan for 10 minutes then remove them to a wire rack to cool completely.

Make the marmalade glaze: stir together the icing sugar, marmalade and orange juice in a small bowl. Add a few drops of water at a time until the mixture is thick but spreadable.

When the cupcakes are cool spread the glaze on the top of each one. Dollop the centre with a ¼ teaspoon of marmalade.

BAKING TIPS:

  • Cupcakes will keep in an airtight container at room temperature for up to 3 days.

Recipe adapted from Nigella Lawson

Earl Grey Cupcakes with Marmalade Glaze

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These cupcakes are infused with earl grey tea leaves and are topped with a glossy marmalade glaze.
Earl Grey Cupcakes with Marmalade Glaze
Course Cupcakes
Cuisine Baking
Servings 12 cupcakes
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 45 minutes cooling

Ingredients

cupcakes
Earl Grey Cupcakes
  • 85 ml Full Cream Milk
  • 2 Earl Grey Teabags
  • 100 g Unsalted Butter softened to room temperature
  • 2 Eggs
  • 160 g Caster Sugar
  • 190 g Self Raising Flour
Marmalade Glaze
  • 240 g Icing Sugar Mixture
  • 2 tablespoons Marmalade
  • 2 tablespoons Orange Juice fresh squeezed if possible
  • 3 tablespoons Marmalade to decorate

Instructions

  1. Pour the milk into a small saucepan. Split open the Earl Grey tea bags and pour the leaves into the milk. Cover the saucepan with clingfilm. Bring to a boil over medium heat, then turn down the heat and let it simmer for 10-30 minutes. Strain the leaves from the infused milk but keep the tea leaves aside. Check if the milk quantity is still 85ml. If not, top up with fresh milk.
  2. Preheat the oven to 180 degrees Celsius (160 fan-forced; 350 F). Line a 12-hole muffin tin with patty cases.
  3. Add the softened butter and sugar to the bowl of an electric mixer. Whisk together on medium speed until the mixture is pale thick and fluffy. Change to a paddle attachment. Add in the egg and beat on medium until they’re incorporated. Pour in the infused milk, the tea leaves, and the flour. Beat on medium speed until the mixture is creamy.
  4. Fill each patty case with a heaped tablespoon of batter. Check the oven has reached the correct temperature. Place the muffin tin on the middle rack of the oven. Bake for 20 minutes. The cupcakes are done when the tops are golden brown and a skewer into the middle comes out clean.
  5. Remove from the oven. Let the cupcakes cool in the pan for 10 minutes then remove them to a wire rack to cool completely.
  6. Make the marmalade glaze: stir together the icing sugar, marmalade and orange juice in a small bowl. Add a few drops of water at a time until the mixture is thick but spreadable.
  7. When the cupcakes are cool spread the glaze on the top of each one. Dollop the centre with 1/4 teaspoon of marmalade.

Recipe Notes

  • Cupcakes will keep in an airtight container at room temperature for up to 3 days.
Cake Mistress 3 August, 2010

We’ve got other cupcake recipes to explore, like Red Velvet Cupcakes, Rosewater and Pistachio Cupcakes, Strawberry Cheesecake Cupcakes and Banana Cupcakes with Cream Cheese Frosting. If you’re excited by all things orange-flavoured we have a whole section of baking recipes using oranges too.

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