Earl Grey cupcakes with lemon buttercream

Delicious Earl Grey cupcakes with a subtle lemon buttercream, decorated with a country garden theme.

My manager retired earlier this month and so her leaving party was definitely an opportunity for some special, extra-effort cupcakes. I had to make a Sticky Ginger Cake, as this is my signature bake at work and much loved by my manager. To accompany this, I decided to make Primrose Bakery’s Earl Grey cupcakes, as she is a big fan of Earl Grey tea. The following recipe is my version of these cupcakes – I have made them in the past and found that the tea flavour was rather faint, so I added in an extra tea bag to give them a bit more oomph!

The PB book suggests vanilla buttercream, but I decided to go for a lemon buttercream to give a bit of gentle zing to the cakes – and I feel that lemon works really well with the tea flavour. The lemon buttercream recipe below is a bit more subtle than the one I generally use – as I didn’t want to overwhelm the tea flavour, so I added a bit of milk rather than all lemon juice to the mix.

As my manager is a keen gardener, I decided on a gardening theme. I flicked through Pinterest for some inspiration and then sketched out my design. I decided on the simple dirt path, as this seemed much simpler and quicker than making paving stones as I did on my Magic Garden set of cupcakes. I had some Lakeland citrus sugar, a bit like this one, that I used to scatter on the paths, but they don’t appear to sell it anymore, so I have suggested just using a mix of brown sugars instead. For the grass, you will need a grass piping nozzle that looks something like the one pictured. Mine came in a set from Lakeland that is incredibly useful! 

You can save time on the day by making the fondant flowers, leaves and other decorative items in advance. To make the cauliflower and cabbages, I used a 5 petal flower cutter like that pictured. However, don’t buy cutters like this separately, there are some fantastic deals for plunger cutter sets on Amazon or Ebay. You don’t need to add the tiny butterflies, but I had a tub of butterfly sprinkles in the cupboard and I think that they add a lovely touch.

I was really pleased with how these cakes turned out. They did take quite a bit of effort, but I think that they were worth it! The tea flavour came through well and worked nicely with the subtle lemon buttercream. I was a bit disappointed that the Bergamot flavour of the Earl Grey tea did not come through as strongly as I might have hoped. I’m not sure how to intensify this without over-doing the tea flavour – Google does not seem to give me any answers! I can’t seem to find a bergamot flavouring and I’m not sure about adding pure essential oil to cakes! I used Twinings Earl Grey teabags, but I may try an alternative next time – perhaps even using tea leaves rather than tea bags.

Earl Grey cupcakes with lemon buttercream

(single batch of 12 cupcakes)

Ingredients

1. 175ml semi-skimmed milk, at room temperature
2. 5 Earl Grey tea bags
3. 110g butter, at room temperature
4. 225g golden castor sugar
5. 2 large eggs, beaten
6. 125g self-raising flour, sifted
7. 120g plain flour, sifted

Buttercream:

1. 110g butter, at room temperature
2. 20ml milk, at room temperature
3. 40ml freshly squeezed lemon juice
4. 500g icing sugar, sifted

Method

1. Heat 125ml milk in a saucepan over a medium heat until it just begins to boil.
2. Remove from the heat and add the tea bags.
3. Cover with clingfilm and leave to infuse for about 30 minutes.
4. Discard the tea bags and add the extra 50ml of milk.  
5. Preheat oven to 160C.
6. Line a 12 hole muffin tin with cupcake cases.
7. In a large mixing bowl, cream the butter and sugar until light and fluffy (this will take at least 5 minutes with an electric hand mixer – don’t rush this stage).
8. Add the beaten eggs, a little at a time, mixing for a few minutes after each addition. It should result in a lovely light mousse-like mixture.
9. Combine the plain flour with the self-raising flour and all of the spices in a separate bowl.
10. Add one third of the flours to the creamed mixture and stir gently to combine.
11. Pour in one third of the infused milk and stir gently.
12. Continue to add flours and then milk mixture alternately, stirring gently after each addition, until all have been added.
13. Spoon mixture into the cupcake cases, filling to about 2/3 full.
14. Bake in the oven for about 30 minutes until lightly golden brown. The cakes will spring back lightly when touched, if cooked.
15. Remove from the oven and leave to cool in tin for about 10 minutes, before carefully placing on a wire rack to finish cooling. 

While the cakes are in the oven, make up the buttercream:

1. In a large mixing bowl, beat the butter, milk, lemon juice and half of the icing sugar until smooth.
2. Add the rest of the icing sugar and beat until smooth and creamy.

To decorate

1. Food colouring (preferably pastes rather than liquids)
2. Golden caster sugar / Demerara sugar
3. Ready-to-roll fondant icing – various colours, including green
4. Butterfly sprinkles
5. Writing icing

Method

1. Use plunger cutters to create flowers and leaves and set aside to dry (this can be done several days in advance).
2. Mould additional decorative items, such as wellies, flower pots and vegetables out of fondant icing (see above for tips on cauliflowers and cabbages). (Again, this can be done in advance)
3. Use writing icing to add centre to the flowers
4. Remove ¼ of the buttercream from the bowl and colour this brown.
5. Colour the remaining buttercream green.
6. Use a palette knife to spread the brown buttercream onto some of the cupcakes as a vegetable patch and as a path.
7. Sprinkle a mix of golden and Demerara sugar onto the paths.
8. Place green buttercream in a piping bag with a grass nozzle attached.
9. Pipe grass around the vegetable patches, on either side of the paths and onto the remaining cupcakes.
10. Add flowers, vegetables and other items onto the cupcakes.  

Lemon layer cake with lemon buttercream roses

Birthday cake time! Not for me but for a very good friend. As I know she loves lemon cake, I decided to stick with a safe and well-trusted recipe that I have done before – Primrose Bakery’s Lemon Layer Cake. I won’t type out the recipe again, as it is the one I wrote a blog on in November for my Halloween Lemon Layer Cake.  We were going out for dinner on Friday so the cake had to be made on Thursday after work. Thankfully, it’s a fairly simple cake to make and bake – as long as you get the timings right.

This time, rather than buttering the sandwich tins and lining the bases, I used my trusty Dr Oetker Cake Release spray – it is so easy to use and does the job really well.  I think I mentioned it last time, but do make sure you keep an eye on these cakes – you do not want them to over-bake. This time, the cakes still looked slightly anaemic, but were bouncy when touched – this is what you are looking for.

As I was baking this after work, it was quite late by the time the cakes had baked and cooled, therefore, I decided to just do a crumb layer of buttercream icing on the Thursday night. A crumb layer is basically just a simple thin covering of icing all over the cake. This seals the cake and creates a good base for then icing the roses.  Leaving it overnight meant that this layer of buttercream had firmed really well and made it much easier to pipe the roses.

The buttercream is best left in the fridge overnight but needs to be taken out of the fridge for at least an hour before using, and then given a really good beat!  People are always amazed by rose swirls on cakes and cupcakes but they are really not that difficult to do. This is a good photo tutorial and there are lots of film clips on YouTube. To be honest, the main things are getting the consistency of the buttercream right, a Wilton 2D piping nozzle, steady pressure on the icing bag and lots of practice! I do them quite a bit and I still have days when they just don’t seem to go right!   

I’ve attempted this design of icing before and found the sides to be very tricky. This time, I used my tilting turntable (placed on top of a cake tin to bring it up to a good height) and this made piping the swirls onto the cake much easier!  

For full cake recipe, visit this blog post.

Filling and decorating the cake

Ingredients

1. 6 tblsp lemon curd
2. 220g butter, at room temperature
3. 1kg icing sugar
4. Juice of 2-3 lemons

To make the buttercream icing:

1. In a large mixing bowl, beat the butter, juice of 2 lemons and half of the icing sugar until smooth.
2. Add the rest of the icing sugar and beat until smooth and creamy.
3. Add extra juice, if required to get the correct consistency. Beat until smooth.

To assemble

1. Place the first cake onto your plate / stand.
2. Spread 3 tablespoons of lemon curd on top of the first cake and another 3 on a second cake.
3. Carefully place the second cake on top of the first cake.
4. Place the third cake on top of the others.
5. Use a palette knife to spread a thin layer of buttercream icing evenly all over the cake. Leave to firm.
6. Fill a piping bag (topped with a suitable nozzle) with the remaining buttercream.  
7. Start by piping a rose swirl in the centre of the cake, then work outwards and down the sides of the cake.
8. Fill any gaps with swirls of icing.

Lemon Finger biscuits

So, final recipe to take into work for my birthday. I hadn’t made these before but wanted to make something else for work that was a bit different to the Sticky Ginger Cake and Honey and Lemon cupcakes. I had a look through my recipe file and found these lemon finger biscuits - they looked fairly quick and straight-forward so I decided to give them a go.

The original recipe (think I found it on an online forum) suggested it made 16 halves – I found it made more like 30! The biscuits are similar to shortbread in texture and are lovely with the sharp lemon buttercream in the middle, possibly slightly dry without. I was a bit worried that they would get soft overnight – as they absorbed the buttercream, but they actually stayed nice and crisp for about 4 days. They were simple and fairly quick to make and bake: I’d definitely do these again.  

Lemon Finger biscuits

Ingredients  

1. 225g butter at room temp
2. 55g icing sugar
3. 1/2 tsp vanilla essence
4. grated zest of 3 lemons
5. 225g plain flour
6. 3 tbsp cornflour

Filling

1. 55g unsalted butter at room temp
2. 125g icing sugar
3. zest of  1 or 2 lemons
4. Juice of 1/2 a lemon

Method

1. Preheat oven to 170C and line 2 baking trays with baking parchment.
2. Beat the butter and icing sugar together with the vanilla and lemon zest until fluffy.
3. Sift flour and cornflour together and stir into the creamed mixture.
4. Place mixture into a piping bag with a 1/2 inch fluted nozzle.
5. Pipe fingers (about 3.5 inches / 9cm long) of the mixture onto the baking trays, leaving 1 inch between each finger. (If you have too much mixture, leave in the bowl and do another tray once the first have baked). 
6. Bake for 12 mins until lightly golden brown.
7. Remove from oven and then leave to firm on the baking tray before transfering to a wire rack to cool.
8. To make the filling, beat the ingredients together until fluffy.
9. Once the biscuits are cool, spread or pipe the filling onto half the biscuits and sandwich together with the other halves.

Bonfire Night Cupcakes

Ok, so this is a bit of a cheat as I haven’t actually made these cakes this year but seeing as many people will be making cakes in preparation for Bonfire Night parties, I thought I’d write a few quick posts and put up some pictures as inspiration.

I made these lemon cupcakes for a Bonfire party last year – it’s one of my favourite and most regularly used recipes – I love lemon cake! The recipe for the cupcakes and the buttercream icing are from the “Cupcakes from the Primrose Bakery book”, but I added in the lemon curd filling.

Not sure that I would recommend these decorations if you are making the cakes for children – the black icing can be very messy! Creating black icing is quite tricky as you do need quite a bit of food colour – you do need a gel food colour and will need to take the extra liquid into account when mixing up your icing.

Lemon cupcakes with a lemon curd filling and lemon buttercream icing

Ingredients (single batch of 12 cupcakes)

1. 110g butter, at room temperature
2. 225g golden castor sugar
3. 2 large eggs
4. 150g self-raising flour, sifted
5. 125g plain flour, sifted
6. 90ml semi-skimmed milk
7. 2 tblsp lemon juice
8. 1 tblsp sour cream
9. Grated zest of a lemon

Buttercream icing:

1. 110g butter, at room temperature
2. 500g icing sugar, sifted
3. 3 tblsp freshly squeezed lemon juice
4. Grated zest of 2 lemons
5. Black food colouring (a paste not a liquid!)

Decoration and filling

1. 4 tblsp lemon curd
2. 2 colours of ready-to roll icing
3. Black sherbert (optional)
4. Edible silver balls
5. Coloured sugar strands

Method:

1. Preheat oven to 160C/350F/GM4.
2. Line a 12 hole muffin tin with cupcake cases.
3. In a large mixing bowl, cream the butter and sugar until light and fluffy this will take at least 5 minutes with an electric hand mixer – don’t rush this stage).
4. Add the eggs, one at a time, mixing for a few minutes after each addition. It should result in a lovely light mousse-like mixture.
5. Combine the two flours in a separate bowl.
6. Combine the milk, sour cream and lemon juice in a jug.
7. Add one third of the flours to the creamed mixture and stir gently to combine.
8. Pour in one third of the milk mixture and stir gently.
9. Continue to add flours and then milk mixture alternately, stirring gently after each addition, until all have been added.
10. Gently stir in lemon zest.
11. Spoon mixture into the cupcake cases, filling to about 2/3 full.
12. Bake in the oven for about 30 minutes until lightly golden brown. The cakes will spring back lightly when touched, if cooked.
13. Remove from the oven and leave to cool in tin for about 10 minutes, before carefully placing on a wire rack to finish cooling.

While the cakes are in the oven, make up the buttercream:

1. In a large mixing bowl, beat the butter, juice, zest and half of the icing sugar until smooth.
2. Add the rest of the icing sugar and beat until smooth and creamy, but slightly stiffer than you would generally aim for when piping, to allow for the amount of colour you will need to add.
3. Colour the icing with black food colouring.

To fill and decorate:

1. Once cakes are cooked and cooled, use a tea spoon to cut a cone out from the centre of the cakes.
2. Cut the top disk off each cone and retain.
3. Fill the hole in each cake with a teaspoon of lemon curd and then replace a cake disk onto each cake to seal the hole.
4. Place buttercream into an icing bag with a star shaped nozzle (I use the Wilton 1M nozzle). Swirl onto cupcakes.
5. Sprinkle sherbert over cakes (if using).
6. Roll out each colour of ready-to-roll icing to about 2-3mm thick.
7. Use star shaped plunger cutters to stamp out stars and arrange on cakes.
8. Sprinkle silver balls and sugar strands on cakes.   

Halloween Lemon Layer Cake

So second cake for my contribution to the Friday meeting (why is it that I am seemingly incapable of keeping things simple and just making the one cake?!) was a Primrose Bakery Lemon Layer Cake. I’ve made this once before and it was absolutely beautiful and went down a storm. It is deliciously lemony and moist.

The recipe is from the “Cupcakes from the Primrose Bakery” book – which is my absolute “go to” book for cupcakes – however their recipe is for a two layer sponge, I have multiplied it to make a three layer sponge. Rather than filling and topping the sponge with lemon buttercream, I fill it with lemon curd and then cover with the lemon buttercream. They do suggest that you can make it as an all-in-one recipe, but I’m more of a traditionalist and prefer to do the long version of creaming the butter and sugar, etc.

I think I slightly overcooked it on this occasion as it ended up slightly drier than last time, although still delicious. I think you need to pull it out of the oven when it is just slightly golden rather than any darker.

Lemon Layer Cake

Ingredients

1. 340g golden caster sugar
2. 340g self-raising flour
3. 2 ¼ tsp baking powder
4. 40g cornflour
5. 340g butter, at room temperature
6. 6 large eggs
7. Grated zest and juice of 3 large lemons (or 4 smaller lemons)

Lemon buttercream icing

1. 110g butter, at room temperature
2. Grated zest of 2 lemons
3. 500g icing sugar
4. Juice of 1-2 lemons

To fill and decorate

1. Approx 6 tblsp lemon curd
2. 500g ready-to-roll icing
3. 100g royal icing sugar

Method

1. Preheat the oven to 170C.
2. Grease and baseline 3 20cm loose-base cake tins
3. Cream the butter and sugar using an electric hand mixer, or stand mixer, until the mixture is pale and smooth.
4. Add the eggs, 1 or 2 at a time, mixing for a few minutes after each addition.
5. Combine the dry ingredients in a bowl and then add to the main bowl (best done in 2 or 3 lots). Mix gently after each addition.
6. Add the grated zest and juice and mix gently to get a smooth mixture.
7. Divide the mixture evenly between the three tins.
8. Bake in the pre-heated oven for 25-30 minutes until raised and golden. The cakes should spring back when touched lightly.
9. Remove from oven and leave the cakes to cool in their tins for 10 minutes.
10. Turn cakes out onto a wire rack and peel the parchment from the bases of the cakes.
11. Leave to cool.

To make the buttercream icing:

1. In a large mixing bowl, beat the butter, zest, juice of 1 lemon and half of the icing sugar until smooth.
2. Add the rest of the icing sugar and beat until smooth and creamy.
3. Add extra juice, if required to get the correct consistency. Beat until smooth.

To assemble

1. Place the first cake onto your plate / stand.
2. Spread 3 tablespoons of lemon curd on top of the first cake and another 3 on a second cake.
3. Carefully place the second cake on top of the first cake.
4. Place the third cake on top of the others.
5. Use a palette knife to spread the buttercream icing evenly all over the cake: start by covering the top and then smooth the icing down the sides of the cake. 
6. Roll the ready-to-roll icing out on a sheet of parchment until it is large enough to cover the cake.
7. Lift the parchment and gently lower the icing over the cake. Smooth and trim to fit.
8. Make up royal icing according to instructions on pack. It needs to be a toothpaste-like consistency.
9. Place royal icing into a piping bag and pipe as desired onto the cake.