Earl Grey & Murcott Cupcakes

I am swamped with schoolwork, so yes, another cupcake archive post. Sorries, I promise a real post will go up soon when I have time to sit down and really write something.

I love this cupcake; its very essence is strange and exotic, yet highly refined. It really does give a taste that can only be described through images of a British colony in India. I totally heart them, and would definitely make them again. However, these are cupcakes that will really shine based on what they are paired with. With tea, coffee, or after a light brunch these will dazzle the senses. After a heavy meal? I don't know. Maybe. It's quiddities might be overcome by stronger flavors. They also go great (I kid you not) with a Fetzer '05 Riesling. That's right, I'm pairing wine with cupcakes now.

Would I bring these to a potluck again? No. Would I bring them to a fine brunch or a fete? Yes. The rogue play of muted citrus and the bold mannerisms of the black tea create a truly sophisticated dessert.

Overall, these were very well recepted by everyone at the potluck (of which the next post will address) and many were even taken home for seconds or for loved ones who couldn't come. Yayness indeed.

Eary Grey & Murcott Cupcakes
Makes about 24 cupcakes

What You'll Need...
1 cup unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 cup milk
2 bags double bergamot early grey tea
1 teaspoon Murcott Orange zest (not navel or juice orange zest!)

What You'll Do...
1) Beat butter on high until soft for 30 seconds.

2) Add sugar. Beat on medium-high until light and fluffy.

3) Add eggs one at a time, beat for 30 seconds between each.

4) Whisk together flour, baking powder, baking soda, and tea (bags ripped open and emptied) in a bowl.

5) Measure out milk and zest in another glass.

6) Mix in the flour mixture then the milk mixture, alternating between the two and ending with the flour.

7) Scoop into cupcake papers about 3/4 full.

8) Bake for 22-25 minutes at 350F or until a toothpick comes out clean.


Earl Grey Buttercream
What You'll Need...
1 cup butter, room temperature
4 cups of powdered sugar
1/4 cup of milk
1 bag of earl grey tea (contents emptied)

What You'll Do...
1) Cream the butter until soft.

2) Add the sugar and then the milk and tea. Cream till soft. Spread on cool cupcakes.