How to Make
Earl Grey & Lemon Cupcakes
Time
35 Minutes
Difficulty
Super easy
Serves
12
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1.
Preheat the oven to 190°C (fan 170°C) and line a 12-hole cupcake/muffin tin with cupcake/muffin cases.
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2.
Add the Earl Grey Loose Leaf Tea leaves to a mug with 3 tbsp of freshly boiled water, infuse for 10 minutes, then strain.
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3.
In a bowl, cream the sugar, butter and vanilla extract until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Fold in the tea, flour and bicarbonate of soda until combined.
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4.
Divide ¾ of the mixture between the muffin holes, top each with a teaspoon of lemon curd, then divide the remaining mixture on top.
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5.
Bake for 17–19 minutes until risen and golden, and the cakes spring back when touched. Remove and cool on a wire rack.
