Earl Grey Tea Cakes
Monday was my future sister in law’s husband’s birthday (We need a word for that relation) and his favorite tea is Earl Grey. I found a recipe and tweaked it a bit and they were a hit even with the non-sweet eaters. I’d have a picture, but they were scarfed before I could snap one.
1/2 cup milk
4 Earl Grey tea bags
1/2 cup butter
1 cup sugar
2 large eggs
1/4 teaspoon almond essence
1 cup flour
1 cup butter, room tempurature
4 Tablespoons milk
1 teaspoon vanilla
2 cups powdered sugar
a drop each of red and blue food coloring
Preheat oven to 350 degrees F. Line cupcake tin with papers.
Heat milk in a saucepan over medium heat until it starts to boil. Remove from heat and add teabags. Steep, covered, for 30 minutes.
Cream sugar and butter until pale and smooth. Add almond extract and eggs. Add a third of the flour, then a third of the flavored milk. Repeat until all has been added.
Spoon mixture into tin and bake for 25 minutes.
Let cool completely.
For the frosting, beat butter, milk, vanilla and half the sugar until smooth. Add the remaining sugar to desired thickness. Ice the cupcakes and decorate as desired.