Cupcakes with Earl Grey Tea Flavored Icing
Votes: 1
Time: 1 hour 10 min.
Complexity: average
Quantity: 48 small cupcakes
Complexity: average
Quantity: 48 small cupcakes
Host an English-style tea party at home and bake these amazing chocolate cupcakes with Earl Grey-flavored meringue glaze. The glaze is made with tea bags, added directly while whisking the egg whites and sugar. The tea bag should be very finely ground, so that any grains won't bother you. Its refreshing bergamot notes pair beautifully with the rich chocolate flavor of the cupcakes. Apply the whipped, stiff glaze only after the cupcakes have cooled completely. Their unique flavor will captivate your guests.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cupcakes
- 170 g dark chocolate, chopped
- 220 g butter, cut into pieces
- 1.5 cups of sugar
- 3/4 cup cake flour
- 0.5 tsp salt
- 4 large eggs
- 0.5 tsp vanilla extract
Glaze
- 1 cup of sugar
- Whites of 4 large eggs
- 1 teaspoon freshly squeezed lemon juice
- A pinch of salt
- 2 bags of Earl Grey tea
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Recipes with similar ingredients: dark chocolate, butter, sugar, cake flour, eggs, vanilla extract, lemon juice, Earl Grey tea
Cooking the dish according to the recipe:
Bake the cupcakes:
Preheat the oven to 350°F (175°C). Line two 24-piece mini-muffin tins with paper liners. Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water (the bowl should not touch the water). Whisk until smooth, then remove the bowl; leave the water to simmer. In another bowl, whisk together the sugar, flour, and salt, then stir in the melted chocolate. Add the eggs one at a time, then whisk in the vanilla until smooth.- Pour the batter into the prepared pans, filling them ¾ full. Bake until the cupcakes spring back when lightly pressed, 15-18 minutes. Remove them from the pans and cool on a wire rack.
Meanwhile, prepare the glaze:
In the bowl of a stand mixer, combine the sugar, egg whites, lemon juice, and salt. Add the tea bags, then set the bowl over a saucepan of simmering water and beat until the mixture is hot and the sugar is completely dissolved, about 2 minutes. Transfer the bowl to the mixer and beat with a whisk on medium speed until stiff peaks form, about 5 minutes. Transfer the frosting to a large zip-lock plastic bag, snip off the corner, and pipe the frosting onto the cupcakes.
Categories:
recipe / Mixer / Desserts / Cupcakes, biscuits / Cakes / / Food Network - recipes / American cuisine
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