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
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.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2015/04/earl-grey-cupcakes-with-apricot-devonshire-cream/