good morning everyody!
Did you enjoy your family reunions, Christmas gatherings and all other sorts of holiday activities?
For my part, I am quite happy to have a few days off and time to scan through cook books, blogs and – of course – work with my new camera my beloved D. presented me with.
I am very fond of Lady Grey right now. Pure, as chai latte, in cookies, even in cupcakes. By the way, you can now find my lady grey cookie recipe on foodgawker 🙂 It’s my first recipe there and I am very proud to share it with even more foodloving people.
This time I made cupcakes. I adapted the recipe from the lovely blog ohsoverypretty.com.
Lady Grey Cupcakes with Cream Cheese Topping
It makes about 16 cupcakes (or 12 cupcakes a one mini-loaf, as I made)
** for the cupcakes **
170 g granulated sugar
4 Lady Grey tea bags
205 g flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
55 g butter, at room temperature
2 eggs, at room temperature
80 g sour cream
55 g vegetable oil (i used corn oil)
1 tablespoon vanilla extract
160 ml milk
** for the topping **
115 g butter, at room temperature
225 g cream cheese
Heat the milk and let the tea bags steep in for about 30 minutes.
Preheat oven to 175°C (350°F).
In a bowl, mix flour, baking soda, baking powder and salt.
In a second bowl, stir butter and sugar until creamy. Add it to the flour mixture.
Beat eggs, vanilla extract, sour cream and vegetable oil until smooth.
Pour egg mixture into the flour mixture until just combined. Slowly add the milk-tea mixture.
Fill the cupcake liners until half full (allow enough space for rising!)
Bake the cupcakes for 15 minutes or until lightly golden brown.
Allow to cool completely before adding the topping.
For the frosting, stir cream cheese and butter until creamy.
Add confectioners‘ sugar until you like it.
Pipe the topping onto the cupcakes with a pastry bag and let them cool for a while.