In order to pay tribute/make offerings to the gods of spring, I decided to make some spring-like cupcakes. It helps that I had become obsessed with the notion of making Earl Grey cupcakes last week. Earl Grey tea says spring to me for some strange reason - I think it's the floral and citrus notes. So, I started to piece together my recipe last week and finally executed the finished version this week.
A key element is the Earl Grey tea extract (for lack of a better term), for which I boiled water and tea, and then after it had steeped for an hour or so, I boiled the tea down (simmer, and see the water go!). So, I had this disgusting brown somewhat smelly liquid as a flavour based for my batter.
I also added some ground tea leaves (mortar & pestle, baby!) into the batter, and used my lovely floral vanilla. Mmmm! The cakes looked lovely, smelled lovely, and tasted lovely.
I topped them with lemon honey frosting (my weird recipe - this time I used cream cheese as the cheese contribution. Oh, and I used saffron as a colouring agent for the frosting to make them a spring-like pale yellow. Beautiful.
Happy spring!
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