This Earl Grey Tea cupcake is fragrant with the addition of lemon zest. Feel free to add a zesty lemon icing or a coconut cream frosting for an added touch of elegance. This Earl grey tea cupcake recipe starts with a vanilla cake to help bring out the flavours of the tea.
Grayson’s favourite tea of all time is earl grey tea. He has to have at least a cup or two a day! I’m sure there are a bunch of you friends who do the same! Since there are so many fans of this tea, I decided to make an earl grey tea cupcake!
This Earl Grey Tea cupcake is fragrant with the addition of lemon zest.
Ingredients
1 3/4 cup all-purpose flour (can sub buckwheat for GF option)
3/4tsp baking powder
1/2tsp baking soda
1/2tsp salt
2 large eggs
1/3 cup coconut sugar or brown sugar
1/4 cup agave or honey
1/2 cup milk of choice
1/2 cup vegetable oil
2 earl grey tea bags
zest from 1 lemon (about 1 tablespoon)
Instructions
Preheat oven to 350F.
Grease or line 12 cupcake tins.
Sift the flour, baking powder, baking soda, and salt together into a medium bowl. Add lemon zest and mix well. Set aside.
Heat up the milk and steep one of the earl grey tea bags in it. Let sit for 5 mins. Cut open the other earl grey tea bag and add it to the flour mixture.
In a large bowl, whisk eggs and sugar on high speed until pale and thick.
Add in the honey, earl grey milk, and oil. Mix well and slowly add into egg mixture at low speed until combined.
Add in flour mixture in few batches, mix until smooth.
Pour batter into the baking tins. Only fill them until 3/4 full.
Bake until golden brown for 15 – 20 minutes or a cake tester inserted in the center comes out clean..
Let cool in pan for about 10 minutes. Then remove cupcakes and cool on wire rack.
