I said in my last post that me and Hana had a fun Saturday and Sunday last weekend with a trip to the cook shop and baking up some cupcakes. Whilst I made some funny Monster Cupcakes Hana made two kinds of wonderfully decorated floral cupcakes. This post is about the first of them, a gorgeously sweet looking Lady Grey, with royal icing roses. It was a very fun weekend. If there is one thing Hana and I like to do it’s cooking together and baking tops any other joint cooking efforts. The only problem with it is that we end up with lots of cakes and only two of us to eat them! Good job we could take them to work Monday morning else I could quite happily get very tubby with all these cakes around!
For those of you who don’t know what Lady Grey is, it is a type of Tea. Similar to Earl Grey (a popular tea in England) Lady Grey has a subtle and very gentle flavour. I like to drink Earl Grey quite a bit and would usually forego using milk, instead having a slice of lemon in my tea. Lady Grey is delicately balanced and infused with Orange and Lemon flavours.
I was really impressed with the decorating techniques which Hana used in both batches in creating different flowers. I have had a little practice myself with making the icing roses and they are not as easy as they may look to make. I think what most impressed me were both the icing roses and the little leafs on the cakes. Hana created the leafs using our new set of icing nozzles. I will have to get her to sit down and take me through how to do it. I think Hana was happy with the way they turned out, I know anyone who tried one was.
For me there is something relaxing and fun about baking, especially baking with Hana. Its about more than just making delicious cakes its an avenue to create little works of art. I hope you enjoy making these cupcakes as much as we did and as much as we enjoyed eating them!
Lady Grey Cupcakes
- 3 lady grey tea bags or loose tea
- 3tbsp just boiled water
- 80g unsalted butter
- 280g caster sugar
- 240g plain flour
- 1tbsp baking powder
- 200ml milk
- 1/4tsp salt
- 2 large eggs
for the icing
- 50-80ml milk
- 500g icing sugar
- 160g unsalted butter
- zest of a lemon
Royal icing roses, pipped leafs and decorations
- pack of royal icing (you will have some left over)
- red food colour
- green food colour
- crystal pink edible glitter
- Thick piping nozzle, Hana used her fattest nozzle
- 12 hole muffin tray
- 12 muffin cases
Recipe for the cupcakes
Preheat your oven to 190c/375f/gas mark 5 and line the muffin tin with the cases. Make the tea, either by adding the tea bags or loose tea to the boiled water and leave it in a cup for 30mins to brew. Get all the ingredients out and let them get up to room temperature. Make sure the butter is soft first.
In a mixing bowl beat together the butter, sugar,flour, salt and baking powder till the they become like fine breadcrumbs.
In a separate small bowl whisk together the eggs and milk. Add the tea and whisk this in too.
Slowly add the liquid to the dry mixture and whisk together on a low speed until smooth. Gradually increase the speed, beating to aerate the batter.
Fill each of the paper cases two thirds full. Bake in the oven for 20 – 30 minutes*. Take them out and allow to cool in the tin for 10 minutes before transferring to a wire rack to cool before icing.
Recipe for the icing, roses and piped leafs
For the icing whisk together the butter and icing sugar. Gradually add in the milk a little at a time whilst whisking. Add milk until you have a smooth icing which is still firm enough to pipe a big swirl with. Put two dessert spoon fulls in a separate bowl. Grate the lemon zest into the bowl the main icing mix and whisk.
Mix the smaller bowl of icing with the green food colour. This will be for the icing leafs. I did see how Hana made the roses but I haven’t made them myself. The inspiration for them came from this post on Glorious treats which had a very good tutorial, showing you how to make them.
Pipe the icing onto each of the cupcakes in a big swirl starting on the outside and working in to the middle. Decorate each of the cakes with two of the icing roses. Using a leaf tip on a icing bag filled with green icing pipe a little leaf onto each cake. Pinch the bottom of the leaf to shape it properly.
Decorate with a sprinkle of the glitter.
I thought these were the prettiest cupcakes I have seen! They are just so sweet that I can’t say any more than that. I hope you enjoy making some yourself.
* check the cupcakes after 18 minutes. Our oven takes a bit longer to bake than recipes often say.
Please check out some of my other cupcake recipes
These cupcakes pictures are worth checking out