Earl Grey Cupcakes With Honey Buttercream Frosting Recipes

EARL GREY CUPCAKES WITH HONEY MASCARPONE BUTTERCREAM

Steps:

• Preheat the oven to 350 degrees F and line a cupcake tin with parchment cups.
• In a small bowl or on the stove top, heat the milk until it just starts to simmer, then steep the tea bags and cover until ready to use. I suggest heating it in the microwave for a minute or so, as milk can easily burn on the stove.
• In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, baking powder, and salt. Add in the cubed butter and mix on low speed until the mixture resembles wet sand.
• In a separate bowl whisk together the tea infused milk, yogurt, eggs, and vanilla. Pour into the wet ingredients and mix until just combined.
• Pour batter into the prepared cupcake pan, filling each one about 3/4 full.
• Bake cupcakes for 18-22 minutes or until the tops spring back when you touch them. Allow to cool completely before frosting.
• In the bowl of a stand mixer beat the butter and mascarpone together until smooth. Add the powdered sugar slowly and mix until fully combined. Add the honey and salt and mix until combined.
• Transfer buttercream to a piping bag fitted with a star piping tip (I used Wilton 1M) and pipe onto each cupcake.

EARL GREY HONEY CUPCAKES

Steps:

• Heat 1 cup of milk and steep 8 EarlGrey tea bags for around 20 minutes. Squeeze all the liquid you possibly canout of the tea bags. If the steeped milk is less than 1 cup, add more milkuntil it measures 1 cup again. Set aside.
• In a large bowl cream 10 tbsp of softened unsalted butter together with 1 cup of granulated sugar until it is light and fluffy. Then add in 4 egg whites and 1 1/2 tsp of vanilla and combine. Next mix in 1/2 cup of Local Hive™ Midwest Honey.
• In a separate bowl sift together 21/4 cups of all-purpose flour, 1 1/2 tsp of baking powder, 1/4 tsp of baking soda and 1/2 tsp of salt.
• Alternate adding the dry ingredients and the Earl Grey milk to the wet ingredients until everything is combined together.
• Line a cupcake pan with cupcake liners and fill each 3/4 of the way full. Bake the cupcakes at 350 degrees for 20-20 minutes until a cake tester/toothpick comes out clean from the centers. Let the cupcakes cool completely before topping with frosting.
• In a large bowl whip 1 3/4 cup of softened, unsalted butter with an electric mixer until it is pale in color and fluffy. (It should be about double in size).
• Then add in 4 oz. of softened cream cheese and mix until fluffy again.
• Then sift in 3 1/2 cups of powdered sugar a little at a time until it is all combined. Mix the frosting until it light and fluffy.
• When the cupcakes are cooled pipe a generous amount of frosting onto each.
• Drizzle each cupcake with Local Hive™ Midwest honey and serve!

EARL GREY CUPCAKES WITH HONEY BUTTERCREAM FROSTING

Steps:

• Warm the milk to just under a simmer in a small saucepan or in the microwave and steep 2 of the tea bags for 5 minutes before removing. Set the milk aside (or in the refrigerator) to cool a bit.
• Preheat your oven to 350 F, line 5 dozen mini cupcake wells with paper liners
• Combine the dry ingredients in a large mixing bowl or the bowl of your stand mixer fitted with the paddle attachment.
• Whisk together the wet ingredients in a smaller mixing bowl.
• Pour the wet ingredients into the dry ingredients and mix until just combined.
• Use a small cookie scoop or tablespoon measuring spoon to portion the batter into the prepared cupcake pans. Bake for 14 minutes until the cupcakes centers just spring back when lightly touched. If you are baking full sized cupcakes, bake for 20-22 minutes.
• Move the cupcakes to a wire cooling rack to cool.
• Make the frosting by beating the softened butter and lemon zest on medium speed until light and fluffy. Add 5 cups of the powdered sugar 1 cup at a time. Stir in the honey and lemon juice, then add the additional cup of sugar, 2 tbsp at a time, until desired consistency is reached.
• Pipe the frosting onto the cupcakes and enjoy!

MINI CHOCOLATE CUPCAKES WITH EARL GREY FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 24-cup mini muffin pans with paper liners.
• Place butter and chocolate in a heatproof bowl set over a saucepan of simmering water. Make sure the bowl isn't touching the water. Whisk until melted and smooth, about 5 minutes. Remove bowl; keep water simmering in the saucepan.
• Whisk sugar and flour together in another bowl. Mix into the melted chocolate mixture. Add eggs one at a time, then whisk vanilla extract into the batter.
• Divide batter among the prepared cups, filling each 3/4 of the way.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Remove from the pans and cool on a wire rack, at least 20 minutes.
• While cupcakes are cooling, make the icing. Use a whisk to combine sugar, egg whites, lemon juice, and salt in the bowl of a stand mixer. Empty tea bags and add loose tea to the bowl.
• Set the bowl over the saucepan of simmering water; whisk until the mixture is hot and the sugar dissolves, about 2 minutes.
• Transfer the bowl to the stand mixer and lock the whisk attachment in place. Beat on medium-high speed until frosting holds stiff peaks, about 7 minutes.
• Transfer frosting to a large resealable plastic bag. Snip off 1 corner and pipe over the cooled cupcakes.