why make this recipe
Earl Grey Blackberry Cupcakes are a delightful treat that combines the classic flavors of earl grey tea and fresh blackberries. These cupcakes are not only delicious but also visually appealing with their soft pastel colors. They are perfect for tea parties, summer gatherings, or just a cozy afternoon at home. Making these cupcakes is a fun and rewarding experience that will impress your friends and family.
how to make Earl Grey Blackberry Cupcakes
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 tablespoons earl grey tea leaves or 2 tea bags
- 1 cup fresh blackberries
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Zest of 1 lemon
- 1 teaspoon vanilla extract
Directions:
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a small saucepan, heat the milk until it’s just steaming. Add the earl grey tea leaves (or tea bags) and let it steep for about 10 minutes. Remove the tea leaves or tea bags and let the milk cool slightly.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Then add the cooled milk, lemon zest, and vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Gently fold in the blackberries.
- Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool before serving. Enjoy with a cup of tea!
how to serve Earl Grey Blackberry Cupcakes
These cupcakes are best served slightly warm or at room temperature. You can enjoy them plain or add a light dusting of powdered sugar on top for a charming finish. Pair them with your favorite tea for a delightful gathering.
how to store Earl Grey Blackberry Cupcakes
To keep your cupcakes fresh, store them in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week, but bring them back to room temperature before serving for the best flavor and texture.
tips to make Earl Grey Blackberry Cupcakes
- Make sure your butter is at room temperature to achieve a fluffy batter.
- Gently fold in the blackberries to avoid breaking them apart.
- Try adding a bit of lemon juice for an extra zing of flavor.
- If you want a creamier topping, consider frosting with a light lemon buttercream.
variation
You can substitute the blackberries with other berries like raspberries or blueberries. Additionally, feel free to use different teas like chamomile or green tea for a unique flavor twist.
FAQs
1. Can I use frozen blackberries?
Yes, you can use frozen blackberries. Just be sure to thaw and drain them well before adding to the batter to avoid excess moisture.
2. Can I make these cupcakes gluten-free?
Yes, you can replace the all-purpose flour with a gluten-free flour blend. Check if your baking powder is gluten-free as well.
3. How can I make these cupcakes sweeter?
If you prefer sweeter cupcakes, you can add a bit more sugar to the batter or top them with a sweet frosting.
Earl Grey Blackberry Cupcakes
Ingredients
Cupcake Batter
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cups unsalted butter, softened Make sure butter is at room temperature
- 2 large eggs
- 0.5 cups milk Heat until just steaming
- 2 tablespoons earl grey tea leaves or tea bags
- 1 cup fresh blackberries Gently fold in to avoid breaking
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 piece lemon zest Zest of 1 lemon
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a small saucepan, heat the milk until it’s just steaming, then add the earl grey tea leaves or tea bags. Let it steep for about 10 minutes. Remove the tea leaves or tea bags and let the milk cool slightly.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Then add the cooled milk, lemon zest, and vanilla extract.
Mixing and Baking
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Gently fold in the blackberries.
- Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Serving
- Allow the cupcakes to cool before serving. Enjoy with a cup of tea!