Honeybuns Earl Grey Cupcakes with Dorset Tea
- 1 Honeybuns Cake Mix Buy Here
- 170g melted butter
- 2 eggs
Earl Grey syrup:
- 1 Dorset Tea Earl Grey tea bag Buy Here
- 4 tbsp boiled water
- 2 tbsp light brown sugar
Earl Grey Butter cream:
- 3 tbsp milk
- 2 Earl Grey tea bags
- 125g softened butter
- 250g icing sugar
Preheat the oven to 170°C / Gas 3
Line a cupcake tray with 10 paper cases
Following the Honeybuns cake mix tube instructions, make the cake batter by melting the butter and adding this along with the eggs to the dry ingredients. Mix well and split between the paper cases. Bake for 16 -18 minutes, or until golden brown and well risen.
Whilst the cupcakes are baking, make the Earl Grey syrup. In a small bowl or cup pour the water over the teabag and leave to infuse for 2 minutes, then squeeze the bags and remove from the bowl. Add the sugar and mix well. Leave to one side.
Once the cupcakes are baked, spoon 2 teaspoons of the syrup over the each warm cupcake. Leave in the tin for 5-10 minutes and then move to a wired cooling rack.
To make the butter cream, warm the milk in the microwave for 40 seconds or until hot. Alternatively you can warm the milk in a pan. Pop the teabags in the hot milk and leave to one side to infuse for 2-4 minutes, depending on how strong you would like your butter cream! Squeeze the teabags out and leave the tea infused milk to one side to cool.
Using an electric beater or mixer, beat the butter for 1-2 minutes until soft. Sift in half of the icing sugar and beat again for 2 minutes, until soft. Repeat with the remaining icing sugar. Scrape the sides of the bowl ensuring the mix is fully incorporated. Add the tea infused milk and mix again.
Spoon or pipe the butter cream onto the cooled cupcakes.
As an optional topping, why not decorate the top with edible flowers or candied lemon strands.
To find more delicious gluten free delights visit Honeybuns