Earl Grey Cupcakes with Apricot Devonshire Cream
Recipe By: 
Recipe type: Dessert, Cupcake
Prep time: 
Cook time: 
Total time: 
Serves: 12 cupcakes
 
Ingredients
  • 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
Preparation Instructions
  1. Preheat your oven to 350˚ (I am at 5600' so I baked at 320˚ but no other adjustments were necessary)
  2. Prepare your cupcake pan by lining with paper liners and set aside.
  3. In a small bowl, combine the tea leaves and boiling water, set aside for 3 minutes.
  4. 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.
  5. Once the tea is done brewing, add the milk to the bowl.
  6. 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.
  7. 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.
  8. 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.
  9. Bake until a toothpick inserted in the center comes out clean, about 25 minutes.
  10. Cool completely and then make the frosting.
    TO MAKE THE DEVONSHIRE CREAM FROSTING)
  11. 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.
  12. Add the powdered sugar and vanilla and beat until combined.
  13. Add the heavy cream and beat until the cream becomes stiff peaks.
    TO FINISH THE CUPCAKES
  14. 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.
  15. Pipe onto the cupcakes and then use a spoon to make a slight indent on the top of each mound of cream.
  16. Fill the indent with a teaspoon or so of jam.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2015/04/earl-grey-cupcakes-with-apricot-devonshire-cream/