earl grey cupcakes with lemon frosting.

"miss, would you like a cup of tea?"
"yes, earl grey please."

thats how this cupcake came about.

wouldnt be it interesting if you met someone with the name of earl grey.
that would be a tickle to my tummy.

i like these. =)
the sourness of the lemons cuts through the sweetness of the frosting.

Earl grey cupcakes with lemon frosting.

1/2 cup unsalted butter, softened
1 cup sugar
2 eggs
1 1/2 cups all-purpose flour
2 1/4 tsp. baking powder
3/4 tsp. salt
1/2 cup milk
2 Earl Grey teabags

Preheat the oven to 180 degrees.

1. Beat the butter and sugar together until it is light and fluffy.

2. Add eggs one at a time, making sure they are thoroughly combined before adding the next one.

3. Mix together the dry ingredients, including the tea. Grind the leaves in a blender if they are not fine enough or use your fingers to crush them up.

4. Beat in half of the dry mixture. Then add the milk. Then add the rest of the dry mixture, stirring until just combined. DONT OVER STIR. Its okay if there are lumps.

5. Line the cupcake pan with 12 cups(mine made about 15) and fill them about two-thirds full.

Bake 20 to 25 minutes. Cool thoroughly before frosting.

Lemon Frosting

4 oz. (1 stick) unsalted butter, softened
2 1/2 cups powdered sugar
1/2 tsp. salt
1 Tbsp whole milk
1 tsp. pure vanilla extract
2 1/2 Tbsp fresh lemon juice

1. With an electric mixer, cream the butter and salt for about 30 seconds.

2. Add half of the powdered sugar and the milk to the butter and beat again until combined. Scrape down the bowl.

3. Add the remainder of the powdered sugar, vanilla, and lemon juice. Beat until combined. Scrape down the bowl again.

4. Beat on high speed for 5-6 minutes or until the frosting is fluffy.

5. It is preferable to use the frosting on the same day you make it, but it can keep in the refrigerator for 3 days if tightly wrapped. Make sure and stir the buttercream well before using to get the air bubbles out of the frosting and then pipe onto completely cooled cupcakes.

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