Earl Grey cupcakes
with lemon
buttercream
MAKES 12
For the cupcakes
3 Earl Grey tea bags
4 tbsp boiled water
225g (8oz) unsalted butter, softened
225g (8oz) golden caster sugar
4 large free-range eggs
225g (8oz) self-raising white flour
1 tsp baking powder
1 tsp bicarbonate of soda
For the lemon buttercream
150g (5½oz) unsalted butter,
softened
275g (9¾oz) icing sugar
1 unwaxed lemon
1 Preheat the oven to 200°C/Gas
Mark 6 and line 2 muffin tins with
paper cases.
2 Soak the tea bags in the boiled water.
When you think the tea is strong
enough, squeeze the liquid out of the
tea bags and discard the bags.
3 Beat all of the cupcake ingredients
including the Earl Grey tea in a large
mixing bowl for at least 3 minutes, until
the mixture is combined and has a thick
dropping texture. Divide the mixture
evenly into the muffin cases.
4 Bake for 15-18 minutes. Cool in the
tins before placing on a cooling rack.
5 To make the icing, beat the but ter and
gradually add the icing sugar. Remove
the peel from the lemon using a potato
peeler and reserve. Add the juice from
half the lemon to the icing, then beat
until soft. Pipe onto the cupcakes.Winnie the Pooh’s
honey buns
SERVES 6
2 free-range eggs
75g (2¾oz) unrefined golden caster
sugar
1 tsp unrefined dark muscovado sugar
90g (3oz) self-raising white flour
1 tsp baking powder
a pinch of salt
90g (3oz) unsalted butter, melted
1 tbsp honey, plus extra to drizzle
6 Remove all the pith from the lemon
peel and slice into thin strips. Tie into a
loose knot and place onto the iced
cakes. Serve.1 Preheat the oven to 180°C/Gas Mark- Line one muffin tin with 6 paper cases.
2 Whisk together the eggs and sugars
until light and fluffy. Fold in the sifted
flour, baking powder and salt. Leave the
mixture to rest for 30 minutes.
3 Stir in the melted butter and honey
into the egg mix and spoon into the
paper cases.
4 Bake for about 25 minutes or
until firm to the touch. Cool slightly
and drizzle with honey to add some
extra sweetness.
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