Author Notes
Lady Grey is my very favourite black tea. Its strong and fruity at the same time and is great to wake me up in the morning or after a long day. For this recipe you can use both, Lady or Earl Grey tea, they taste very similar. The combination with lemon zest makes is zingy and fresh, a perfect combination. —Ina
Ingredients
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200 milliliters
milk (I use semi-skimmed)
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2-3
Earl/Lady Grey teabags
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1 cup
caster sugar
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4 + 2.7 ounces
butter
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2
large eggs
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2 cups
all-purpose flour
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1 teaspoon
baking powder
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3 cups
icing sugar
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2
unwaxed lemons (zest and juice)
Directions
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Preheat the oven for 180°C/356°F.
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Heat the milk until it is steaming hot, remove from the hob, add the teabags and leave in there for 3 minutes.
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In a mixing bowl, whisk the butter (4 ounces) with the sugar until creamy. Add the eggs, one at a time and beat it in well.
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Add the flour and milk while whisking.
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Spoon the dough into cup cake cases and bake for about 20 minutes (or until a skewer inserted into the middle of the cupcake comes out clean).
Leave to cool down.
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For the icing, beat the butter (2.7 ounces) with icing sugar and lemon juice until smooth.
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Spread out on the cooled down cupcakes. You can keep them in the fridge for a couple of days.
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