This morning I decided to bake cupcakes again. This time, Earl Grey. I wasn’t looking for something challenging but something different. I liked the smell of Earl Grey Tea and wondered what it would be like in a cupcake. I didn’t think it would go as bad as Lavender-flavoured ones. Unfortunately the only Earl Grey tea available in my house was my mother’s decaffeinated, light flavoured ones so I used them. The results turned out to be surprising.
As you may see from pictures below, I used different baking cups this time round. I had purchased these free-standing cups yesterday and was eager to try them out. No muffin trays were needed and they looked so neat and pretty. On the other hand, a major pain to eat. How does one eat using these? Seriously. I found myself using my fingers halfway through to gorge out the content. So crude and untidy. Plus I too bought an ice-cream scoop at the same time. Martha Stewart uses them. 
And the cupcakes were more evenly sized so I was extremely pleased.
On to the flavour. At first bite I could not taste the Earl Grey but it came subtly. As I chewed my first bite, I could taste faintly the Earl Grey and I liked it. I liked that the flavour wasn’t overpowering and that the flavour came out so slowly. My sister and mum said I could do with a stronger Earl Grey taste. Next time.
I also decided to top the cupcakes off with Vanilla Buttercream. I was determined to master a frosting and my buttercream turned out to be so light and delicious. I almost could not stop myself from licking up all of them in the mixing bowl. Although it was too powering for the subtle-flavoured cupcakes.
For now, enjoy the recipe after the jump.
