Earl Grey Cupcake Recipe

by Whittard of Chelsea6 Minute Read

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Published . Reviewed

Try My Kitchen Drawer's custom Earl Grey Cupcake recipe – a culinary masterpiece where airy, fluffy cupcakes meet the sophisticated essence of bergamot. Topped with a velvety chocolate buttercream, each bite is a perfect balance of flavours.

Earl Grey Loose Leaf Tea

How to Make

Earl Grey Cupcakes

Time

1 Hour

Difficulty

Easy

Serves

12

A close-up of a cupcake with swirled frosting and visible poppy seeds, partially unwrapped on a plate, with a blurred dark container in the background.

For the earl grey cupcakes:
150g unsalted butter softened
150g infused Earl Grey caster sugar
3 eggs large
150g self-raising flour
½ tsp ground Earl Grey Loose Leaf Tea

For the earl grey syrup:
150g Earl Grey infused Caster Sugar
75ml cold water

For the chocolate chip and earl grey buttercream:
200g Earl Grey infused butter, softened
400g icing sugar
2 tbsp milk
50g milk chocolate, finely chopped

  1. 1.
    For The Earl Grey Syrup: Dissolve 150g infused caster sugar in 75ml water over a low heat.
  2. 2.
    Pour into a sterilised jar or bottle and leave to cool.
  3. 3.
    For The Earl Grey Cupcakes: Preheat your oven to 160°C and line a 12 hole cupcake tin with cupcake cases.
  4. 4.
    Cream together butter and sugar for about 3 minutes until light and airy, scraping down the bowl when necessary.
  5. 5.
    Add the eggs, ground Earl Grey Loose Leaf Tea and self-raising flour then mix together until combined and smooth.
  6. 6.
    Scoop a tbsp (or use an ice cream scoop) of batter into each cupcake case and bake for between 17-20 minutes depending on your oven, until golden and springy to touch.
  7. 7.
    Once baked, leave to cool on a wire rack in the tin for a few minutes then remove the cupcakes and brush the Earl Grey syrup over the sponge. Leave the cupcakes too cool.
  8. 8.
    For The Chocolate Chip and Earl Grey Buttercream: Cream the butter for a few minutes until loosened then add the icing sugar gradually and beat them together until smooth and fluffy.
  9. 9.
    Add some milk or hot water to loosen the mixture slightly then fold through the chopped milk chocolate.
  10. 10.
    Tip the buttercream into a piping bag and pipe generous swirls on top of the cupcakes.
  11. 11.
    Decorate with a drizzle of the Earl Grey Syrup. (DISCLAIMER: For health and safety purposes please do not sprinkle any of the loose leaf tea on top of the cupcake as the tea has to go through a heating process before it can be consumed.)

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