Are you ready to take your baking game to the next level? Trust me, there’s something simply magical about Earl Grey cupcakes topped with a tangy blackberry curd and a whipped cream cheese frosting. Just thinking about it makes my taste buds tingle! If you’re looking to impress your friends or treat yourself to something fabulous, you’re in the right spot. Get cozy; you’re in for a delightful treat!
Earl Grey tea, with its fragrant bergamot notes, forms the perfect base for a cupcake that’s both sophisticated and utterly delicious. And let’s not even get started on that velvety blackberry curd. If you’ve ever wanted a dessert that combines elegance and comfort, look no further!
So grab your apron, and let’s get baking!
Why You’ll Love This Recipe
Honestly, who wouldn’t absolutely adore these little cakes of joy? Here’s a quick rundown of why this recipe will steal your heart:
- Bursting with Flavor: The combination of Earl Grey and blackberry isn’t just delicious—it’s a taste sensation!
- Eye-Catching Presentation: These cupcakes look as amazing as they taste. It’s almost a shame to eat them… almost.
- Perfect for Any Occasion: Birthday party? Afternoon tea? Or just because it’s Tuesday? Check, check, and check!
- Customizable: You can tweak the flavors or frosting as per your fancy. Spoiler alert: they’ll still be fabulous!
- Easy to Make: You don’t need a culinary degree to conquer these bad boys.
Ingredients You’ll Need
Ready to gather your ingredients? Here’s everything you’ll need to whip up these gorgeous cupcakes:
- 5 Earl Grey tea bags
- 240 ml whole milk
- 110 g unsalted butter (room temperature)
- 220 g sugar
- 1 large egg (whisked)
- 1 tsp vanilla extract
- 225 g plain flour (all-purpose)
- 1½ tsp baking powder
- ¼ tsp fine salt
- 250 g frozen blackberries
- 120 ml water
- 1 lemon (zest)
- 30 ml lemon juice
- 1 egg plus 2 egg yolks (whisked together)
- 120 g caster sugar (superfine)
- 30 g unsalted butter (room temperature)
- 1 tbsp cornflour (corn starch)
- 55 g unsalted butter (1/4 cup, room temperature)
- 225 g cream cheese (room temperature)
- ½ tsp vanilla extract
- ¼ tsp fine salt
- 480 g powdered icing sugar (confectioners’ sugar, sifted)
- Mint leaves (to decorate, optional)
- Blackberries (to decorate, optional)
How to Make (Step-by-Step)
Alright, let’s dive into the fun part: making these dreamy cupcakes. Follow along—it’ll be a piece of cake!
STEP 1: Earl Grey Cupcakes
- Preheat your oven to 180°C (350°F). Line a cupcake tray with pretty cupcake liners.
- In a saucepan, heat the 240 ml of whole milk until steaming but not boiling. Remove it from the heat and steep those 5 Earl Grey tea bags for about 10 minutes.
- Whisk together the 110 g butter and 220 g sugar until light and fluffy. This will take around 2-3 minutes unless you decide to skip arm day—then it might take longer.
- Add the whisked egg and 1 tsp vanilla extract to the butter mixture and mix until well combined.
- Strain the tea-infused milk into the mixture, mixing gently.
- Slowly fold in the 225 g flour, 1½ tsp baking powder, and ¼ tsp salt until smooth.
- Divide the batter evenly between the cupcake liners and bake for 18-20 minutes, or until a toothpick comes out clean. Don’t let them burn; we’re after cupcakes, not charcoal briquettes!
STEP 2: Blackberry Curd
- In a saucepan, combine 250 g frozen blackberries, 120 ml water, zest of 1 lemon, and 30 ml lemon juice. Cook over medium heat until the berries are juicy.
- Strain this mixture through a sieve to get rid of seeds. Awesome, right?
- Mix the whisked egg, 2 egg yolks, and 120 g caster sugar in a bowl.
- Gradually stir the blackberry juice mix into the egg mixture. Then, return it to the saucepan and cook over low heat, stirring constantly until thickened (around 10 minutes).
- Once thick, off the heat, mix in the 30 g butter and 1 tbsp cornflour. Let it cool down completely.
STEP 3: Cream Cheese Frosting
- In a bowl, beat 55 g unsalted butter and 225 g cream cheese until creamy.
- Add ½ tsp vanilla extract and ¼ tsp salt. Mix well.
- Gradually add in 480 g of sifted powdered icing sugar until completely combined and fluffy. You want it to be smooth like your best friend’s pickup lines.
STEP 4: To Decorate
- Once your cupcakes are cooled, cut out a small circle from the center tops, like you’re creating a little nest.
- Fill those nests with your blackberry curd—be generous, it’s the best part!
- Top each cupcake with a generous swirl of cream cheese frosting and a fresh blackberry or a mint leaf for that extra touch of fancy.
Pro Tips for the Best Results
- Room Temperature Ingredients: Ensure your butter and cream cheese are at room temperature for smooth mixing.
- Don’t Overmix: Seriously, no one wants tough cupcakes. Just mix until combined.
- Cool Completely: Let the cupcakes cool entirely before frosting. No one likes melted icing.
- Taste Testing: You know what they say—quality control is key! 😉
Fun Variations & Topping Ideas
Variations:
- Use green tea instead of Earl Grey for a unique twist.
- Add lemon zest to the cupcake batter for extra zing!
- Swap blackberries for raspberries or strawberries if that’s your jam (pun intended!).
Toppings:
- Instead of cream cheese frosting, try whipped cream for a lighter touch.
- Drizzle a bit of chocolate ganache for those who can’t resist chocolate.
- Add some edible flowers for an Instagrammable touch!
Storing and Reheating
Got leftovers? No problem! Store those beauties in an airtight container in the fridge for up to 3 days. Just know that the cream cheese frosting may lose some of its fluffiness. If you need to reheat, pop them in the microwave for about 10 seconds, but keep an eye on them—you don’t want hot cupcakes, just warm ones!
Leftover Ideas
What to do with leftover blackberry curd? Slather it on toast, dollop it on yogurt, or mix it into oatmeal for a fancy breakfast. The options are endless!
Frequently Asked Questions (FAQ)
Can I use fresh blackberries instead of frozen?
Sure thing! Just adjust the cooking time because fresh blackberries might require less.
How can I make these gluten-free?
Swap the all-purpose flour for a gluten-free blend, and you’re golden!
What are the best ways to decorate the cupcakes?
Try fresh berries, sprinkling with edible flowers, or even adding some colorful sprinkles for a fun touch!
How far in advance can I make these cupcakes?
You can bake the cupcakes a day ahead. Just frost them on the day of serving for optimal freshness.
Conclusion
And there you have it! Earl Grey cupcakes with blackberry curd and cream cheese frosting—your new baking obsession! Whether for a special occasion or just because you deserve a little something sweet, these cupcakes hit the spot. Give it a go and let me know how much you loved them! Don’t forget to leave a comment or rating; I’m dying to know your thoughts!
Now, grab your ingredients and treat yourself. You totally deserve this!
Earl Grey Cupcakes with Blackberry Curd and Cream Cheese Frosting
Ingredients
Method
- Preheat your oven to 180°C (350°F) and line a cupcake tray with cupcake liners.
- Heat the whole milk until steaming, then steep the Earl Grey tea bags for about 10 minutes.
- Whisk the butter and sugar until light and fluffy. Add the whisked egg and vanilla extract, mixing until combined.
- Strain the tea-infused milk into the mixture and fold in the flour, baking powder, and salt until smooth.
- Divide the batter between the cupcake liners and bake for 18-20 minutes, or until a toothpick comes out clean.
- Combine the frozen blackberries, water, lemon zest, and lemon juice in a saucepan and cook until juicy.
- Strain the mixture to remove seeds.
- In a bowl, mix the whisked egg, egg yolks, and caster sugar, then gradually stir in the blackberry juice mix.
- Return the mixture to the saucepan and cook on low heat, stirring constantly until thickened.
- Mix in the butter and cornflour off the heat and let cool completely.
- Beat the butter and cream cheese together until creamy.
- Add the vanilla extract and salt, then gradually mix in the powdered icing sugar until fluffy.
- Once cooled, cut a small circle from the center tops of the cupcakes and fill with blackberry curd.
- Top with cream cheese frosting and decorate with a blackberry or mint leaf.
