Lavender Honey Earl Grey Cupcakes
Lavender Honey Earl Grey Cupcakes
Rated 3.0 stars by 1 users
Category
Desserts
Prep Time
20-24 minutes
Perfect hints of lavender, honey and Earl Grey make these cupcakes the ones to grab on the go!
Recipe and photo submitted by Joya Mannan
Bigelow Tea
Ingredients
-
2/3 cup whole milk
-
4 Bigelow Earl Grey teabags
-
1 3/4 cups all-purpose flour
-
1 1/2 tsp baking powder
-
2 tsp dried lavender
-
1/2 tsp salt
-
1/2 cup butter at room temperature
-
1 cup granulated sugar
-
1/4 cup honey
-
1 tsp vanilla extract
-
2 eggs at room temperature
-
1 tsp lavender paste or extract (optional)
-
Honey and dried lavender to garnish (optional)
-
8 oz. cream cheese
-
1/4 cup honey
-
1/2 tsp vanilla extract
-
2 cups heavy cream
Cupcake Ingredients
Frosting Ingredients
Directions
Warm 2/3 cup whole milk in the microwave, then let 4 Bigelow Earl Grey teabags steep in the milk for about 10 minutes.
The milk will eventually resemble a caramel color.
When the tea is done steeping, carefully squeeze the teabags to wring out milk.
Before disposing of the teabags, snip off the Earl Grey tags if you wish to use them to decorate your finished cupcakes.
Allow the milk to cool to room temperature.
In a medium bowl, combine flour, baking powder, dried lavender, and salt. Set aside.
In a separate mixing bowl, beat butter, sugar, honey, vanilla, and lavender paste using an electric mixer on medium-high speed for 30 seconds.
Add eggs one at a time, beating until well incorporated.
Finally, mix in the Earl Grey-infused milk.
Add flour mixture in small batches, beating on low speed until the batter is just combined.
Preheat oven to 350 degrees F.
Line a muffin tin with paper liners, and spoon batter into each cup until three-fourths full.
Bake for 20-24 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Cool cupcakes completely.
To make frosting, beat cream cheese, honey, and vanilla extract with an electric mixer on medium speed until light and fluffy.
In half-cup batches, slowly add the heavy cream, beating until each addition forms stiff peaks.
This frosting recipe makes a pretty big batch. I don’t mind because it’s my favorite frosting recipe (so light, and not overly sweet) and I like to pile my cupcakes high with frosting. But if you have leftovers, know that it refrigerates well.
Pipe frosting onto cupcakes however you wish. I like to use a star tip to create a “nest” on top of the cupcake.
Just before serving, I garnish with dried lavender and carefully pour a dollop of honey into the center of the nest. If you saved your Bigelow Earl Grey tags, tape them to toothpicks and use them to decorate a few of your cupcakes.