A Dilmah Earl Grey cupcake, topped with a bergamot buttercream

A Dilmah Earl Grey cupcake, topped with a bergamot buttercream

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  • Sub Category Name
    Sweets
  • Recipe Source Name
    Real High Tea New Zealand - 2016

Ingredients

A Dilmah Earl Grey cupcake, topped with a bergamot buttercream

Earl Grey Cupcake (GF)

  • 2 eggs
  • ¾ cup sugar
  • 1 ¼ cup gluten-free flour
  • ¼ tsp salt
  • 1 tsp baking powder
  • ½ cup oil
  • ½ cup milk
  • Dilmah Earl Grey Tea (10 g or 3 bags)

Bergamot Buttercream

  • 500 g unsalted butter
  • 550 g icing sugar
  • 250 g kremelta
  • Dilmah Earl Grey Tea (8 g or 2 bags)
  • 1 cup milk

Dark Chocolate Cakepop

  • 5 cups flour
  • 4 cups sugar
  • 1 ½ cups cocoa powder
  • 2 tsp salt
  • 2 tsp baking powder
  • 4 tsp baking soda
  • 4 cups hot water
  • 1 1/3 cups oil
  • 1/8 cup apple cider vinegar
  • 2 shots espresso
  • vanilla

White Couverture 

  • Chocolate Cookie Crumb (GF)
  • 2 cups  gluten-free flour
  • 2 cups cocoa powder
  • 3 tsp salt
  • 250 g butter 

Dilmah Earl Grey Caramel

  • 300 g brown sugar
  • 300 g sugar
  • 300 g golden syrup
  • 450 g butter
  • Dilmah Earl Grey Tea (20 g or 6 bags)

Methods and Directions

A Dilmah Earl Grey cupcake, topped with a bergamot buttercream

Earl Grey Cupcake (GF)

  • Heat milk over medium temperature, before boiling, remove from heat, and add 10 grams of Dilmah loose leaf Earl Grey Tea, or 3 bags of Dilmah Earl Grey tea. Move to the side and let steep for at least 30 minutes, or until milk is completely cooled. Strain or remove bags. Set aside.
  •  In stand mixer, beat eggs and sugar together in mixer for 3 minutes until pale and fluffy
  • Combine oil, milk and vanilla together and slowly pour half into egg mixture.
  • Sift together flour, baking powder, and salt. Add half to egg/milk mixture until fully combined with no lumps.
  • Add other half of oil, milk, vanilla mixture and mix briefly until there are no lumps.
  • Add final amount of dry flour mixture.
  • Using an ice cream scoop, fill cupcake cases ¾ full.
  • Bake for 16 minutes on 160°C.

Bergamot Buttercream

  • Heat milk over medium temperature. Before boiling, remove from heat, and add 8 grams of Dilmah Loose leaf Earl Grey Tea, or 2 bags of Dilmah Earl Grey tea. Move to the side and let steep for at least 30 minutes, or until milk is completely cooled. Strain or remove bags. Set aside.
  • Heat vegetable shortening or coconut oil to a liquid form-cool to tepid temperature, remain liquid but not hot.
  • In stand mixer with paddle attachment combine butters and whip on high until very light and fluffy and triples in size.
  • Turn mixer down to low speed and slowly pour in ¼ of liquid vegetable shortening, mixing very well on high after each addition. Continue until all shortening has been added.
  • Once all fats have been incorporated, add 1/4 sifted icing sugar. Continue until all sugar has been added.
  •  Add vanilla and chilled Dilmah Early Grey milk to buttercream, and mix on high for 5 minutes.
  •  Add to piping bag and adorn cupcakes.
  • Garnish with Dilmah Early Grey Caramel.

Dilmah Early Grey Caramel

  • Heat cream over medium temperature, before boiling, remove from heat and add 20 grams of Dilmah Loose leaf Earl Grey Tea, or 6 bags of Dilmah Earl Grey tea. Cool, strain, set aside.
  •  Add all other ingredients into heavy bottomed pot over medium heat.
  • Cook until all butter and sugars are melted and homogenous.
  • Bring to boil for 2 minutes, then reduce heat and simmer for about 30 minutes or until mixture turns deep auburn color.
  • Remove from heat and whisk in Dilmah Earl Grey infused cream.
  • Put back onto heat for 2 minutes, whisk gently, then remove.
  • Add salt to taste.
  • Cool and put into squeezy bottle to stuff cupcakes, then drizzle over top butter cream.

Assembly:

  • Dilmah Earl Grey Cupcake
  • Stuff with Dilmah Earl Grey caramel
  • Top with Dilmah Earl Grey Buttercream
  • Drizzle with Dilmah Earl Grey caramel

ALL RIGHTS RESERVED © 2019 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 17/10/2019