Earl Grey Cupcakes
3 tsp loose leaf Earl Grey
a good dash of boiling water (1/4 cup)
1/3 cup full cream milk
100g unsalted butter, room temperature
2/3 cup caster sugar
1 1/4 cups S. R. Flour
Preheat oven to 180 degrees and prepare your baking cups on a tray. In a jug, pour boiling water over the tea leaves. Leave to steep for 2-3 minutes before adding your milk - just like making a jumbo cup of tea! Put all other ingredients in a large mixing bowl and stir to combine. Once combined, add tea and beat mixture until smooth and light in colour. Spoon batter into baking cups, only fill to halfway to allow for a rise. Place in the oven for 20 minutes. Cupcakes will be golden and fragrant, and a skewer should come out clean.
Raspberry and Pear Frosting
2 tbsp Raspberry and Pear Conserve (substitute as you like)
1 1/2 cups sifted icing sugar
1 - 2 tbsp milk
Warm jam in the microwave to thin. Mix into the icing sugar and use milk to thin to the preferred consistency. Pipe frosting onto cakes.
Hints: If you prefer a glaze to a frosting, use a little more milk before drizzling over cakes. You can use whatever jam or conserve you like. Marmalade works really well and you can substitute milk for orange juice.
Time for a cup of tea, I think!