Before tasting this recipe I couldn’t have imagined how delicious it would be. It is not only Earl Grey Tea, but also Lavender and Rose flavored cupcakes and the frosting has some honey. Enjoy the recipe!
Earl Grey, Lavender and Rose Infusion
- 100 Ml Whole milk
- 1/2 Tsp Dried culinary lavender
- 1/2 Tsp Dried culinary rose petals
- 1 Tbsp Earl Grey tea heaping, loose leaf or 2 Earl Grey Tea bags
- Heat milk on medium and before it comes to a boil, add all the other ingredients. Remove from heat and let it rest to cool temperature.
- Strain. Set aside.
Earl Grey, Lavender and Rose Cupcakes
- 90 g Cake flour
- 70 g White sugar
- 1 tsp Baking powder
- 1/4 ts. Salt
- 60 g Earl Grey Infused Milk
- 1 Large Egg
- 35 g Vegetable Oil
- 35 g Unsalted butter
- 1 tsp Ground Cinnamon
- Preheat oven to 325°F / 160°C.
- In a medium bowl, whisk egg, infused Earl Grey milk and oil just until lightly combined.
- In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder and salt on low speed for 2 minutes. Add the butter and 1/3 of the milk mixture and beat on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 2 minutes. Scrape down the sides of the bowl.
- Starting on medium-low speed, gradually add the remaining wet mixture to the batter in three parts, beating on medium speed for 20 seconds after each addition to incorporate the ingredients. Scrape down the sides of the bowl and beat on medium speed until smooth.
- Divide the mixture evenly into cupcake tins filling each cupcake liner 3/4 of the way and dust some cinnamon on top.
- Bake for 20 minutes or until just beginning to brown on top. Remove from oven and let cool completely on a rack.
Silky Chocolate Ganache
Based on this recipe.
- 200 Ml heavy Cream
- 40g Runny Honey
- 300 g Chopped dark chocolate
- 60 g Unsalted butter, diced
- In a small saucepan mix heavy cream and honey. Bring pan over medium heat stirring ingredients to dissolve completely and until almost boil.
- Pour hot mixture over over crushed chocolate with the butter. Start mixing gently with a spoon until chocolate melts completely. Make sure there are not lumps left.
- Cover the bowl with plastic wrap and let the Ganache rest a couple of hours at room temperature or until a spreadable consistency.
1. Pour the Chocolate Ganache into a piping bag adapted with a 1M piping tip.
2. Squeeze the air out of the piping bag. Pipe a swirl on to each cupcake. Start at the center of the cupcake, squeezing in a spiral motion, creating layers of buttercream and working in toward the center.
3. Use some dried culinary flowers and rose petals for ganish.