Earl Grey Breakfast Cupcake

Hello, Im gaby from CrispyBake’s Kitchen, and I’m going to show you how to make one of my favourite flavours of cupcake, which is the Earl Grey Breakfast Cupcake. These delightful treats, which might sound a little bit weird, are delicious. If you also enjoy easy fluffy chocolate cupcakes with homemade frosting, our recipe is a must-try. If you’re looking to bake an easy cake recipe at home, this guide offers a fantastic starting point for any baker.

Infusing the Milk with Earl Grey

• 300 millilitres of whole milk
• Earl Grey tea (If loose leaf, three tablespoons; if tea bags, four tea bags)

1. Pop 300 millilitres of whole milk in a thawed bag.
2. If using loose leaf Earl Grey tea, use a tablespoon per 100 millilitres, so three tablespoons.
3. If using tea bags, chop the tops off the four tea bags and pour the tea into the milk.
4. Bring that to the boil on the hob.
5. As soon as it’s come to the boil, turn it down and simmer it for four minutes.
6. Turn the heat off, put the lid on, and leave it to one side to cool.
7. Once completely cooled down, put it through a really fine sieve to get all the tea out.
8. Measure three tablespoons of the infused milk for the cupcake batter and six tablespoons for the buttercream.

Cupcake and Buttercream Ingredients

• 250 grams of softened unsalted butter
• 250 grams of caster sugar
• 250 grams of self-raising flour, which is sifted
• half a teaspoon of bicarbonate of soda
• four large free-range eggs
• three tablespoons of Earl Grey infused milk

Making the Cupcake Batter

1. Put 250 grams of softened unsalted butter in your mixer.
2. Add 250 grams of caster sugar.
3. Add 250 grams of self-raising flour, which is sifted.
4. Add half a teaspoon of bicarbonate of soda.
5. Whack the four large free-range eggs all in.
6. Pop that on a slow speed to start with, and increase it to a medium speed, and beat it for about 60 seconds. Proper beating is key to making a moist and rich homemade cake.
7. After 60 seconds, on a slow speed, add the three tablespoons of Earl Grey milk.
8. Once that’s all in, increase the speed, mix it for about 20 or 30 seconds.

The batter is ready.

1. Scoop the batter into two cupcake trays (for 24 cupcakes). If some slots are left empty, take those spare ones out to prevent them from blowing around the fan oven.

2. Bake the cupcakes. For more delicious baked goods, consider making easy bakery-style chocolate chip muffins next.

Making the Earl Grey Buttercream

• 300 grams of unsalted butter, which is soft
• 675 grams of sifted icing sugar
• six tablespoons of Earl Grey infused milk

1. Beat 300 grams of super soft unsalted butter on a high speed for about four or five minutes, until it’s gone really pale and fluffy.
2. Put half of the 675 grams of sifted icing sugar in now, feed it up.
3. Add the next bit of icing sugar.
4. Once it’s been whipping up, add the six tablespoons of Earl Grey infused milk.

Put the buttercream to one side while the cakes cool down, and then put it in a piping bag. For additional guidance and easy tips for perfect buttercream frosting, we have a complete guide available.

Making the Sprinkle Topping

• three slices of brown bread
• butter

1. Toast three slices of brown bread, almost to annihilation, but not completely, ensuring a little bit of darkness.
2. When they came out of the toaster, butter them very generously on both sides.
3. Bake them in the oven for 10 or 15 minutes until they go crispy, to get rid of all the moisture.
4. Whiz them up in a food processor so they go to a nice crumb. This method can also create a delicious crumble topping for desserts like our Dutch apple pie.
5. Put the sprinkle in a bowl for later use.

Preparing and Decorating the Cupcakes

• marmalade

1. Fill a piping bag with marmalade.
2. Twist the top of the piping bag so it doesn’t all fly out.
3. Take a cooled cake.
4. Use a pokey tool, chopstick, or the end of a spoon to make a hole in the cake, giving it a little wiggle to make a bit of room inside.
5. Snip the end of the piping bag filled with marmalade.
6. Insert the piping bag into the hole in the cake and squeeze.
7. Decorate the cake with the Earl Grey Buttercream, piped from a big piping bag with a nozzle on the end.
8. Sprinkle the yummy burnt buttered toast crumb onto the top.

So, that is how you make a delicious Earl Grey Breakfast Cupcake. Mmm. For another delightful morning treat, try our super soft coffee cake with ganache.