Earl Grey Cupcakes with Apricot Devonshire Cream
Hey Everyone! It’s that time again!!!!
Cupcake of the Week.
I love these posts. Mostly because it means I get to eat cupcakes on a somewhat regular basis. I also love making cupcakes, they are just so much fun.
This particular recipe came about because I follow this fun facebook page of my friend’s that does weekly phone camera photography assignments and one of the other followers lives in Europe and posted a picture of cream tea.
Oh cream tea. Gotta love it.
I was instantly jealous and felt a need to have clotted cream and scones. Well I needed to make a cupcake and I had heard of earl grey cake and how delish it is but never tried it. So I hopped over to my sister group message (this is a group message that includes all my sisters of which I have 5 if you count my sister in law as a sister, which we do, and it’s pretty much a running commentary of randomness) to figure out how to go about this.
One of my sister’s, Kirsten, in laws are British and live near London so obviously I consider her to be an accurate source of information since she spends a good bit of time over there.
I really wanted to put clotted cream on these but alas, it just isn’t easy or cheap to acquire over here (meaning the United States) and since you would need a good amount to top cupcakes I figured a more ‘user friendly’ way to go would be Devonshire cream.
Kirsten tells me they typically serve either apricot or raspberry jam with the cream and I have lots of delicious apricot jam that I made last year so I decided to go with that.
They turned out amazing. I got the cake recipe from Amanda, my sister in law who also bakes. She had made it for her sister’s wedding last summer and said it was the first cake to disappear, people loved it.
Now I can see why, because it’s Uh-MAZ-ing. Seriously to die for.
This really is a pretty simple recipe all around as far as cake recipe goes and the Devonshire cream is super easy to whip up so make these as a little treat for yourself and enjoy a little cream tea this weekend!
- FOR THE CUPCAKES
- 2 Earl Grey tea bags (about 3 tsp leaves)
- ¼ cup boiling water
- ⅔ cup granulated sugar
- 8 tablespoons butter, room temperature
- ⅓ cup milk
- 2 eggs
- 1¼ cups self-raising flour
FOR THE DEVONSHIRE CREAM FROSTING - 6 ounces cream cheese, room temperature
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 3 cups heavy cream
TO FINISH - Apricot or raspberry jam
- Preheat your oven to 350˚ (I am at 5600' so I baked at 320˚ but no other adjustments were necessary)
- Prepare your cupcake pan by lining with paper liners and set aside.
- In a small bowl, combine the tea leaves and boiling water, set aside for 3 minutes.
- Meanwhile, cream together the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light and fluffy, about 3-4 minutes.
- Once the tea is done brewing, add the milk to the bowl.
- Once the butter and sugar are creamed, put the mixer on low and add the eggs, one at a time. Scrape the bowl between additions.
- Next add ⅓ of the flour and then half the tea (do not strain the tea, you are adding the leaves to the batter) mix thoroughly, then add another ⅓ of the flour and then the rest of the tea.
- Add remaining flour, mix until homogenous and then scoop into prepared pan. I use a 3 tablespoon scoop to get my cupcake batter evenly distributed.
- Bake until a toothpick inserted in the center comes out clean, about 25 minutes.
- Cool completely and then make the frosting.
TO MAKE THE DEVONSHIRE CREAM FROSTING) - I actually just use my hand mixer for this but a stand mixer works well also. Place the cream cheese in a bowl and beat until fluffy, about 1 minute.
- Add the powdered sugar and vanilla and beat until combined.
- Add the heavy cream and beat until the cream becomes stiff peaks.
TO FINISH THE CUPCAKES - Smear a little bit of jam onto the side of a piping bag (optional but it mades it look pretty), then fill the bag with the Devonshire cream.
- Pipe onto the cupcakes and then use a spoon to make a slight indent on the top of each mound of cream.
- Fill the indent with a teaspoon or so of jam.
Thanks for the amazing cake recipe: Raspberri Cupcakes!
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