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Earl grey infused vanilla cupcakes with an orange marmalade center and an orange blossom buttercream frosting — Orange you happy we’re sharing another wonderful recipe by The Scran Line?!
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INGREDIENTS
For the cupcakes (makes 20):
429g (2 1/2 cups) all-purpose flour
3 tsp baking powder
265g (1 1/4 cups) caster (superfine) sugar
1/2 tsp salt
375ml (1 1/2 cups) of milk
125ml vegetable oil
125g butter
2 tbsp Greek yogurt (can substitute with sour cream)
1 tsp vanilla extract
2 large eggs
Zest of 1 large orange (1/2 for batter, ½ for frosting)
6 Earl Grey tea bags (any brand)
1-2 drops purple food gel
2 tbsp poppy seeds
1 cup orange marmalade
2 tsp orange blossom water (can be purchased at middle eastern
supermarkets)
For the frosting:
1 Batch of Buttercream frosting
4-5 drops orange food gel
RECIPE
Place your milk in a microwave safe jug and microwave for 1-2 min (keep an eye on it so it doesn’t spill over). Place your tea bags in it and push them down using a fork or spoon. Let them soak in the milk for 10 min and take them out. Set the milk aside to cool down to room temp.
Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven.
In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple minutes. Add the softened butter and let it mix until it resembles a fine sand like texture.
Next combine all milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down, add your purple food dye and fold in by hand or mix for another 20 seconds with your stand mixer.
Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
Bake for 20-25 min or until a toothpick inserted comes out clean.
Allow them to cool completely on a cooling rack before frosting.
While your cupcakes are baking and cooling, prepare your buttercream frosting by adding the orange blossom water and orange food gel. Mix in until everything is well combined.
To finish off your cupcakes simply core the centre using and apple corer or a sharp knife and fill with orange marmalade. Frost the cupcake using a plain tip in a swirl motion as demonstrated in the video and finish off with a sprinkle of poppy seeds.
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