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.
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.
Cool and put into squeezy bottle to stuff cupcakes, then drizzle over top butter cream.
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