Description
Delicious cupcakes that combine the aromatic notes of Earl Grey tea with rich blackberries, perfect for tea parties or sweet indulgence.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- 2 Tbsp Earl Grey loose-leaf tea, divided
- ½ cup whole milk
- ½ cup unsalted butter, softened
- 1 large egg
- ¼ cup sour cream
- 1 tsp vanilla extract
- 1 cup fresh or frozen blackberries
- 1 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar, sifted
- 1 tsp vanilla extract (for frosting)
- 1 pinch salt (for frosting)
Instructions
- Heat the milk until it is just simmering, then add 1 tablespoon of Earl Grey tea. Remove from heat, steep for 15 minutes, strain and cool.
- Finely grind the remaining tea leaves and whisk with flour, baking powder, and salt in a bowl.
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Beat the softened butter and sugar together for 3-4 minutes until light and fluffy.
- Add the egg, sour cream, and vanilla to the butter mixture and mix until smooth.
- Gradually add the dry ingredients and cooled infused milk, mixing until just combined.
- Fill each cupcake liner about two-thirds full with batter and bake for 18-22 minutes or until a toothpick inserted comes out clean. Cool completely.
- For the blackberry reduction, cook blackberries over medium heat for about 10 minutes, mash them, strain to remove seeds, and simmer the juice until reduced to about 2 tablespoons. Cool.
- Beat softened butter until creamy, gradually add powdered sugar, blackberry reduction, vanilla, and salt. Whip on high for 3-5 minutes until fluffy and vibrant.
- Pipe frosting onto cooled cupcakes and garnish with blackberries or edible dried flowers if desired.
Notes
Allow cupcakes to cool completely before frosting to prevent melting. Use fresh blackberries for best flavor.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American