EARL GREY AND SPICED CARAMEL CUPCAKE
 
Prep time
Cook time
Total time
 
Serves: 12
Ingredients
  • Cupcake
  • 125g Self Raising Flour
  • 125g Caster Sugar
  • ¼ Teaspoon Baking Soda
  • 125g Butter - Room Temp
  • 2 Large Eggs
  • 2 Tablespoon Earl Grey Infused Milk (1 Teabag Required)
  • Spiced Caramel Buttercream
  • 150g Butter - Softened
  • 340g Icing Sugar
  • 8-10 Tablespoons Spiced Caramel
  • Spiced Caramel
  • See the link above
Instructions
  1. Flick oven onto 180°C bake or 170°C fan and line cupcake tray with paper cases.
  2. Let's start by infusing the milk, pour roughly 3 tablespoons of milk in a mug or ramekin. Place a teabag in the bottom, making sure it's been submerged.
  3. Heat milk in the microwave until nearly boiling (aprox. 30-40 seconds). Squeeze tea bag and continue to leave resting in the milk while it cools.
  4. For the cupcakes, sift together all the dry ingredients in to a free-stand mixer.
  5. Add the eggs and butter and beat for 1 minute.
  6. Lower the speed and add the 2 tablespoon of cooled tea infused milk, turn mixer back up for 1 more minute, not forgetting to scrape down the sides during.
  7. Fill paper cases about two-thirds full.
  8. Bake between 16-20 minutes or until cake springs back when touched.
  9. Leave cupcakes out to cool while we move onto the buttercream.
  10. Beat butter in free-standing mixer for 5 minutes, scraping sides down occasionally.
  11. Sift icing sugar and add to the butter in two stages, beating for another 3 minutes between additions.
  12. On a slower speed add the spiced caramel sauce then turn mixer speed back up for another 5 minutes.
  13. Once the cupcakes are cool pipe a big blob of buttercream on the top then drizzle with more spiced caramel.
  14. Like I mentioned earlier, if you've manage to get your hands on some stroopwafels, cut them into shards and stab them into the top of the buttercream. Sweet, spicy, delicious!
Recipe by Baker Gatherer at https://bakergatherer.com/earl-grey-and-spiced-caramel-cupcake/