Earl Grey Cupcakes with Honey Buttercream Frosting #dessert #cakes #butter #cupcakes #honey

Why simply drink your tea when you can eat it as well? This formula for Earl Gray cupcakes with nectar buttercream icing lets you do only that!

We possess 3 various types of espresso creator right now (coffee, French press, and pour over), so you'd think both the Godfather and I are espresso individuals. Not really. He's the occupant espresso sweetheart, and I am inhabitant tea hoarder. I do appreciate espresso, however tea has such a lot of assortment and is so flexible! You can drink it or prepare with it! Truth be told, the thought for these baron dark cupcakes with nectar buttercream icing came to me over an evening cup, and I'm somewhat glad for them. The tea enhance is unobtrusive, offsets pleasantly with the icing, and they're simply so adorable in smaller than expected structure!

I really incline toward these cupcakes as minis and would suggest preparing them that way in light of the fact that the nectar icing is truly sweet. In the event that you truly like sweet icing, this presumably won't be an issue for you, yet as somebody who lean towards an increasingly tempered sweetness to dessert, scaled down is best except if you simply spread on the icing. The whirl of icing is simply so beautiful on a cupcake!

To accomplish the lord dim flavor, I simply utilized the tea mix I had close by. On the off chance that you have single serve packs, you'll get around 2 teaspoons of tea for each sack. Free leaf will in general run somewhat bigger relying upon brand, so if your tea leaves are on the enormous side, pound them or heartbeat them a couple of times in a nourishment processor to separate them a piece.

Also try our recipe : Carrot Cake Baked Donuts #dessert #cake #baked #pumpkin #donuts

Ingredients :

Cupcake Batter

2 cups granulated sugar
2½ cups all-purpose flour
2 tsp baking powder
1 tsp kosher salt
3/4 c neutral-flavored oil
2 whole eggs
3 bags Earl Grey tea, about 4 tsp loose tea
2 cups whole milk

Honey Lemon Frosting

1 lb butter, softened
5-6 cups powdered (confectioner's) sugar
2 tbsp honey
2 tbsp lemon juice
zest from 1 lemon

Instructions :

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!

Source : bit.ly/2wG7en4