Sunday, June 20, 2010

Cupcakes: Earl Grey and Lemon

So, I have a test run for you!

This week we made Earl Grey cupcakes with lemon-honey icing. We were both craving something light and citrus-y, and this recipe sounded interesting enough.
For the cupcakes, I adapted this recipe.

Earl Grey Cupcakes

- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 1/2 cups all-purpose flour
- 2 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup milk
- 1 bag Earl Grey tea
- 1 tbsp. lemon juice
- zest from 1 lemon

Beat butter and sugar until light and fluffy. Beat in eggs one at a time. Mix dry ingredients, including loose tea. Beat half of dry mixture into the wet. Then mix in the milk, lemon juice, and zest. And then combine the rest of the dry mix. Stir until just combined. Line cupcake pan, and fill cups about 2/3 full. Bake 20-25 minutes at 350. Cool before frosting.

For the icing, I just mixed half a cup of confectioners sugar, 1-2 tbsp. lemon juice, 2 tbsp. honey and some extra zest. Mix to the right consistency and drizzle over cooled cupcakes.

So, what do you think, Joey?


Yes, they're pretty yummy.
My only concern for them as a wedding treat is that they're not really a show-cupcake. They taste wonderful but they're kind of beige-tastic. I think if I were to make them for the wedding I would do a buttercream frosting instead, to give some height. And then probably fancy them up with some sprinkles and whatnot.

What should we try next?


No comments:

Post a Comment