Earl Grey Cupcakes With Lemon Buttercream – a delicious recipe with milliliters milk, teabags, caster sugar, +, eggs, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat the oven for 180u00b0C/356u00b0F.", "Heat the milk until it is steaming hot, remove from the hob, add the teabags and leave in there for 3 minutes.", "In a mixing bowl, whisk the butter (4 ounces) with the sugar until creamy. Add the eggs, one at a time and beat it in well.", "Add the flour and milk while whisking.", "Spoon the dough into cup cake cases and bake for about 20 minutes (or until a skewer inserted into the middle of the cupcake comes out clean).
2
Leave to cool down.", "For the icing, beat the butter (2.7 ounces) with icing sugar and lemon juice until smooth.", "Spread out on the cooled down cupcakes. You can keep them in the fridge for a couple of days."]
1595
kcal
Calories
88
g
Fat
195
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 200 milliliters milk (I use semi-skimmed), 2-3 Earl/Lady Grey teabags, 1 cup caster sugar, 4 + 2.7 ounces butter, and more.
Yes, Earl Grey Cupcakes With Lemon Buttercream falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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