Earl Grey Cupcakes

17 Jan

I love Earl Grey Tea.  I drink a cup every single night.   Sometimes with lemon. Sometimes with honey.  Sometimes plain. It makes me warm and puts me to sleep. I have attempted Earl Grey cupcakes in the past, but they weren’t quite up to par. That was back in the day when three-fourths of my creations went straight to the trash.

Preheat the oven to 350.

Whatcha need:

3/4 c brown rice flour
1/2 c white rice flour
1/4 c tapioca starch
2 1/2 tsp baking powder
1/2 tsp xanthan gum
1/2 tsp salt
1/2 c butter, softened
1 c sugar
2 eggs, at room temperature
1/2 c buttermilk
2 bags Earl Grey Tea

Cream the butter & sugar until fluffy. Add eggs one at a time and mix completely, scraping the bowl after each addition.

Sift together all of your dry ingredients, including the tea. Beat half the dry mixture into the butter/sugar until combined. Add the buttermilk and combine. Beat in the remaining dry mixture.

Fill cupcake liners about 2/3 full. I used mini cupcake liners and made a little over 2 dozen minis. I baked them for 13 minutes, but probably could have taken them out a little earlier.

These cupcakes are amazing with a whipped lemon buttercream frosting. I would probably add a little earl grey tea (actually prepared) to the frosting as the cupcakes taste more similar to a lemon poppy seed than earl grey. Either way, people at work absolutely loved them!


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