Lady Grey tea has a delicate flavour, with hints of oranges and lemons.
I found some in the supermarket and thought I'd try tea infused cakes after seeing a recipe on Emily Kate Makes.
They turned out very light and tasty, and perfect for afternoon tea of course!
After making these cakes I'm tempted to try again with Tetley's Earl Grey and vanilla, or Twinings Lavender Earl Grey. So many teas, so little time!
I found some in the supermarket and thought I'd try tea infused cakes after seeing a recipe on Emily Kate Makes.
They turned out very light and tasty, and perfect for afternoon tea of course!
After making these cakes I'm tempted to try again with Tetley's Earl Grey and vanilla, or Twinings Lavender Earl Grey. So many teas, so little time!
Adapted from Emily Kate Makes (Feb 2013)
Makes 18 fairy cakes/cupcakes
Cooking time: 15-20mins
Ingredients:
50ml boiling water
3 Lady Grey teabags
100g butter
175g golden caster sugar
2 medium eggs
1 tablespoon baking powder
180g plain flour
50g natural yoghurt
for the icing:
2 tablespoons milk
100g butter, softened and cut into small cubes.
300g icing sugar
zest of one orange, and a lemon (keep separate)
Makes 18 fairy cakes/cupcakes
Cooking time: 15-20mins
Ingredients:
50ml boiling water
3 Lady Grey teabags
100g butter
175g golden caster sugar
2 medium eggs
1 tablespoon baking powder
180g plain flour
50g natural yoghurt
for the icing:
2 tablespoons milk
100g butter, softened and cut into small cubes.
300g icing sugar
zest of one orange, and a lemon (keep separate)
1. Add the teabags to the boiling water in a cup and leave them to brew. Leave for at least half an hour before making the cakes. Preheat the oven to 180 C (350 F).
2. In a large bowl cream the butter and sugar together until mixed fully. Add the eggs one at a time and mix after each addition.
3. Sift the flour and baking powder together in a separate bowl, then fold into the sugary butter mixture. Add the flour gradually so it is easier to incorporate.
4. Stir in the natural yoghurt and tea. Squeeze the teabags out into the mixture carefully as we use these again for the icing, and I managed to split mine!
5. Line a muffin tin with cake cases and spoon the mixture into them. Bake for 15 - 20 mins or until a light golden colour and the tops are springy.
6. While the cakes are baking you can make a start on the icing. Leave the used teabags in a bowl with the milk to infuse for a bit. Sift the icing sugar into a large bowl and cream together with the butter. I made two batches of icing: one with orange zest and one with lemon. They are lovely with either, and probably with both so take your pick! Add the milk and whichever zest you choose to the mixture. If the icing is a bit too runny just add more icing sugar.
7. Leave the cakes to cool completely on a wire rack, then pipe or spread the icing on top.
2. In a large bowl cream the butter and sugar together until mixed fully. Add the eggs one at a time and mix after each addition.
3. Sift the flour and baking powder together in a separate bowl, then fold into the sugary butter mixture. Add the flour gradually so it is easier to incorporate.
4. Stir in the natural yoghurt and tea. Squeeze the teabags out into the mixture carefully as we use these again for the icing, and I managed to split mine!
5. Line a muffin tin with cake cases and spoon the mixture into them. Bake for 15 - 20 mins or until a light golden colour and the tops are springy.
6. While the cakes are baking you can make a start on the icing. Leave the used teabags in a bowl with the milk to infuse for a bit. Sift the icing sugar into a large bowl and cream together with the butter. I made two batches of icing: one with orange zest and one with lemon. They are lovely with either, and probably with both so take your pick! Add the milk and whichever zest you choose to the mixture. If the icing is a bit too runny just add more icing sugar.
7. Leave the cakes to cool completely on a wire rack, then pipe or spread the icing on top.
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