I absolutely love this Earl Grey Tea Latte Cupcake recipe.
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Earl Grey Tea Latte Cupcake recipe
Use a ready-to-whip icing base for the pretty part of baking.
It can be flavoured, used as filling, melted as glaze, the opportunities are really endless.
Cremin has been used by professional bakers for years.
The first appearance at Costco in Canada will end May 31, 2015, so don’t wait!
If you would like to see a video of Cremin creations, we encourage you to check them out on Youtube.
We decided to make some yummy cupcakes to test out how Cremin really performs.
Below you will find a homemade cupcake recipe with Earl Grey Tea Latte flavoured icing made with Cremin.
We would love to hear what you think about this recipe in the comments.
If you are looking for more cupcake recipes, why not try one of these?
- Adorable Unicorn Cupcakes & Decorations,
- Caramel Apple Cupcakes,
- Banana Cupcakes with Chocolate Icing,
- Minion Chocolate Cupcakes and Minion Topper,
- Somewhere Over The Rainbow Candy Cupcakes,
- Delicious Hamburger Cupcakes with Brownie Patties,
- Easy Raindeer Cupcakes,
- Decorating Cupcakes with Your Kids – Mess Free,
- Hershey Kiss Inspired Cupcakes,
- Simple Spring Easter Cupcakes,
- Blueberry Cupcakes with Blueberry Icing and Cream Cheese Filling,
- Salted Caramel Filled Cupcakes,
- Valentines Vanilla Butter Cupcakes with Chocolate Hearts,
- Chocolate Cupcakes with Homemade Marshmallow Icing.
- Chocolate Chip Cookie Dough Cupcakes.
- Best Gingerbread Cupcakes,
- Pumpkin Cupcakes with Cinnamon Spice Icing,
- Nanaimo Bar Cupcakes.
Printable recipe is available at the bottom of this post.
Earl Grey Tea Latte Cupcake
What you will need:
- 2 cups cake/pastry flour
- 1 cup all purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- good pinch of salt
- 1 cup butter; softened
- 2 cups sugar
- 4 eggs
- 1 cup milk + 1 Tbsp. lemon juice
- 1 1/2 tsp. pure Vanilla extract
- 2 cups Cremin
- 1/2 cup milk
- 3 Earl Grey Tea bags
In small sauce pan, bring 1/2 cup of milk just to a boil. Remove from heat, add in tea bags and steep until milk comes back down to room temperature (about 20 minutes). Set aside.
For the cupcakes:
In a large bowl, cream together butter and sugar.
Add in the eggs and vanilla. In a large bowl whisk together both flours, salt, baking powder and baking soda.
Alternate dry and wet mixtures until all combined.
Have your oven preheated to 350 degrees F, and line a muffin tin with paper liners.
Distribute cake mixture to each muffin cup evenly and bake for 20 – 25 minutes, or until a toothpick inserted comes out clean.
Cool on wire rack.
For the Earl Grey Tea Latte Cupcake frosting:
In a large bowl add 2 cups of Cremin and whip on high for at least 5 minutes.
You must make sure there are no solid pieces left. Slowly add in the tea and milk mixture and whip for an additional 5 minutes.
Cremin was easy to use and tastes delicious.
It really is a nice quick ‘cheat’ to making frosting.
It is sweet, but not too sweet, just the way I like it.
Using a piping bag and a large star tip frost cooled cupcakes.
Serve with tea or enjoy on their own.
Earl Grey Tea Latte Cupcake Recipe
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These would be perfect for a tea party, or just for a sweet treat.
The Cremin is a great alternative for traditional buttercream.
It’s light and fluffy, just sweet enough and very versatile.
I love Earl Grey tea but I would never have thought of this. I am so curious to try it now! I love your photos- they make me want to bite right in!
These look and sound so amazing! I never would have thought to use tea in this way—so clever!
I have never heard of Cremin before, but I wondered what some bakers used. The cupcakes are beautiful, and I hope I get to try them sometime!
I am finally pinning some of last week’s link-ups. Thanks for linking up to Tasty Tuesdays at Creative K Kids. Hope to see you this week!
I cannot imagine a better cupcake. I am eager to try it. My daughter has tea parties, I am going to send it to her!
I love an interesting recipe! Thank you so much for sharing it with us at Brag About It! Hope you have a wonderful Thanksgiving!
~Laurie