My my my, has this year been going by extra quickly or is it just me? My 25th birthday was in April and that's a whole 'nother topic I have to touch on, but first let me talk about how forgetful I'm becoming (it's the age thing huh???). It completely slipped my mind that I started blogging a year ago... ONE whole year. I know I'm not as consistent as a lot of other bloggers out there, but hey, I've been sharing about my life struggles, my accomplishments, my failures, and everything in between that I deemed important enough, or funny for that matter for a WHOLE YEAR. I don't think I've ever kept any hobby up for more than a year... shocker ehhh? Well, I'm pretty proud of myself and looking back at some things, I've grown a whole lot since this all began. I've learned so much through other bloggers and created and tried out SO SO SO SO many recipes. I've been in the kitchen (mainly washing dishes...jk...not really) for hours on end, day to day. I've grown my photography skills and am slowly growing my business. I absolutely love having this as my outlet and being able to share with the world a little piece of me. I hope you all enjoyed it just as much, if not more, because there is going to be a lot more coming your way. I've lit a fire inside me and no one can put it out. I'm on a roll baby!!! Thanks for putting up with my OH SO FUNNY JOKES (stupid) and for taking your time to read these words and try my recipes. If only I could personally share these cupcakes with you... handing you a cupcake through the screen* They are full of earl gray flavor and I can't stop eating them. I made them with decaffeinated earl gray tea because as you all know, caffeine makes my anxiety go bonkers. BUT you can totally do the caffeinated version, which would be such a lovely pick me up in the middle of the day. I frosted them with an orange blossom honey buttercream, but sadly I'm still working on that recipe for you...so you can make a simple vanilla buttercream to pair with it, which will still taste fantastic! Have a lovely weekend my friends, and Happy Blogiversary to The Buttery Whisk! CHEEERS!
EARL GRAY CUPCAKES RECIPE adapted from liveforcake
makes 12
INGREDIENTS
for the earl gray milk
- 1 1/2 cups whole milk
- 2 packs of twinnings earl gray tea bags
for the earl gray cupcakes
- 2 1/4 cups all purpose flour
- 2 tsp. baking powder
- 1 pack of twinnings earl gray tea bag (finely grounded with mortar & pestle)
- 1 tsp. kosher salt
- 3/4 cups unsalted butter (room temp)
- 1 1/4 cups granulated sugar
- 3 eggs (room temp)
- 1 1/2 tsp vanilla extract
- 1 cup earl gray milk (room temp)
for the early gray syrup
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 pack of twinnings earl gray tea bag
DIRECTIONS
for the earl gray milk
- In a small saucepan, bring the milk to a boil.
- Steep both tea bags in the milk for 10mins.
- Set aside to cool.
for the earl gray cupcakes
- Preheat oven to 350°F & line a cupcake tine with liners.
- In a bowl, whisk together flour, baking powder, grounded tea leaves, & salt.
- In a separate bowl, beat the butter & sugar till fluffy.
- Add in the eggs one at a time, scraping the sides of the bowl down if needed.
- Add the vanilla extract.
- Beat in the flour & earl gray milk, starting with the flour mixture, alternating with the milk, & ending with flour.
- Fill each cupcake 3/4 full & bake for 15-20mins, or until a toothpick in the center comes out clean.
for the early gray syrup
- In a small pot, place sugar, water, & tea bag and bring to a boil.
- Simmer for a couple mins.
- Remove from the heat & let it steep for 5mins.
- Cool completely before using.
ASSEMBLY
- Brush the tops of the cupcakes with earl gray syrup.
- Pipe on desired frosting, or frost however you like (I drizzled a little bit of orange blossom honey on top & sprinkled a bit of marigold leaves, which looks nice but doesn't have the best texture).
