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Jessica Joy

Knitwear designer, teacher and author

It’s no big secret that I LOVE a good cup of tea. Whether it’s peppermint, jasmine, english breakfast or something fruity… I’ll never be too far from a steaming hot cup. Taking some inspiration from my lavender cupcakes I thought I’d try earl grey! I adapted the same milk infusion method from the lavender cupcakes, which I guess you could use for any flavour tea bag, herb or spice so experiment with your favourite brew.

120ml whole milk
3 earl grey tea bags
120g plain flour
40g unsalted butter
140g sugar
1.5 teaspoons baking powder
1 egg
1 teaspoon salt

Icing sugar
Vanilla essence

Soak the teabags in milk for a few hours in the fridge. It’ll turn a nice caramel-y colour. Mix the flour, sugar, baking powder and butter until combined. Pour the milk into the flour mix and combine, then mix in the egg. Spoon into your 8 prettiest cupcake cases and place in a 170’C oven for 20 mins.

I guestimated my frosting, I probably used 30g butter and 100g of icing sugar with a splosh of vanilla essence. I also added a few drops of blue food colouring to attempt a pale grey/blue tinge, but the whole lot turned lime green. Ah well, it’s a pretty contrast with the purple cases. I topped it all off by sprinkling the contents of another tea bag over the top. The result was surprisingly sweet and moreish, and there’s just enough musky earl grey flavour. Think I’m going to try green tea next.

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