I've been dreaming up a new concept in cupcake baking for a while. I haven't seen it much out there, but that doesn't mean it doesn't exist. It just means I don't spend enough time trolling on the internet. They are cupcakes baked right into teacups. And of course they would have to be tea flavoured to make it really authentic. I chose Earl Grey because all other teas pale in comparison and I didn't want to make a wussy cupcake. Then I added some honey-lemon buttercream to top it off:
Earl Grey Cupcakes (from Surprised by Joy)
1/2 cup (1 stick) butter, at room temperature
1 cup of sugar
1 1/2 cups of flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
1 1/2 Earl Grey teabags, cut open and leaves emptied
1. Beat the butter until creamy. Slowly, while still beating, add the sugar and beat until fluffy. Add the eggs one at a time, beating in between each addition.
2. Mix the dry ingredients together.
3. Add the flour to the butter mixture in three additions, alternating with the milk. (I always use soy milk or almond milk and it turns out just fine)
4. Fill your tea cups to about the 2/3 line. Bake for 15 - 20 minutes.
Honey-Lemon Buttercream (Tart to Heart)
*I just want to preface this by saying that I found this recipe to be ridiculously sweet and it overpowered the delicate flavour of the Earl Grey. Next time I may just do a lemon glaze and call it a day. You decide.
1 1/2 sticks (3/4 cup) unsalted butter, softened
6 Tbsp honey
1/4 tsp lemon zest
1/4 tsp vanilla
1/4 tsp salt
3 cups powdered sugar, sifted
1. Cream butter, honey, lemon zest, vanilla and salt until combined.
2. Add the icing sugar one cup at a time, tasting between each addition. In order to get it to a good piping consistency you have to add in all three cups.
3. Pipe, dollop, and glob away to your heart's content.