Earl Grey Cupcakes

Ingredients for 1 servings:

• 15 g tea (Eark Grey), loose or 8 tea bags
• 260 ml milk
• 110 g butter, room temperature
• 90 g sugar
• 1 packet of vanilla sugar
• 2 eggs
• 170 g wheat flour, sifted
• 2 tsp baking powder, sifted
• Paper cups
• 400 ml milk (whole milk)
• 1 packet of vanilla pudding powder
• 4 tbsp sugar
• 200 g butter, room temperature
• n. B. Chocolate decoration and edible paper flowers

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

makes 12 pieces

For the batter, bring 260 ml of whole milk to a boil briefly and pour into a small bowl. Stir the tea into the milk and cover the bowl with plastic wrap. Let it steep for 30 minutes. Then strain the tea, weigh out 130 g of the flavored milk and set aside. For the buttercream, cook the vanilla pudding according to the package instructions. Note: Use 100 ml less milk and 2 tbsp more sugar than indicated on the package. Pour the pudding into a shallow bowl, cover with baking paper, and let cool. Preheat the oven to 180°C (top/bottom heat). Line the 12 holes of a muffin tin with paper liners. Now, beat the 110 g butter for the batter in a measuring jug until the mixture is light and smooth. Add the 90 g sugar and beat again. Transfer the mixture to a mixing bowl and add the eggs, one at a time. Beat for a few minutes after each addition. Mix the flour and baking powder. Add one-third of the flour to the cream and beat well. Pour in one-third of the flavored milk and beat again. Repeat these steps until all the flour and milk have been added. Fill the muffin cups three-quarters full with batter and bake in the oven for about 15-20 minutes. Let the muffins cool on a wire rack and remove from the tin after 10 minutes. Let the muffins cool completely before finishing the buttercream. To make the buttercream, beat the cold vanilla pudding until smooth. Beat the butter in a measuring jug until light and smooth. Stir the beaten butter into the vanilla pudding a spoonful at a time. Remove the paper rims from the cooled muffins. Fill a piping bag with the buttercream and pipe onto the muffins. Decorate the cupcakes with the chocolate decorations and edible paper flowers and chill in the refrigerator for about 30 minutes to allow the buttercream to set. Tip: If the buttercream becomes crumbly at any time, as if it has curdled, it is often because the butter is too cold. In this case, the mass can be gently heated over steam and while stirring constantly until it is smooth again.