Summer cupcakes to flavour three ways
- Published: 24 Mar 16
- Updated: 18 Mar 24
- Makes 24
- Hands-on time 20 min, cook time 15-20 min, plus infusing
Ingredients
- 250ml semi-skimmed milk
- 250g unsalted butter, softened
- 375g golden caster sugar
- 5 large free-range eggs
- 2 tsp vanilla extract
- 300g self-raising flour
- 150g plain flour
For the lemon and earl grey flavouring
- 2 Earl Grey tea bags
- Finely grated zest of 2 lemons
For the cherry ripple flavouring
- 150ml cherry compote
For the blueberry flavouring
- 150g blueberries
For the lemon butter icing
- 150g unsalted butter, softened
- Finely grated zest and juice of 1 lemon
- 500g icing sugar, sifted
- Milk to loosen (optional)
- A few drops of red and a few drops of blue food colouring (optional)
Method
- Preheat the oven to 180°C/fan160°C/gas 4. Put one-third of the milk into a pan with the Earl Grey tea bags. Bring almost to the boil, then remove from the heat and steep for 30 minutes. Remove the tea bags and discard.
- Meanwhile make the cherry ripple flavouring. With a hand blender or liquidiser, whizz the cherry compote until smooth.
- For the cupcakes, line 2 x 12-hole cupcake or muffin tins with 4cm-5cm deep cake cases (or use silicone tea-cup cake moulds from oliverbonas.com, as shown). In a big bowl, beat the butter with the caster sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition, scraping down the bowl with a plastic spatula. Add the vanilla, then sift over the flours. Whisk, then divide among 3 bowls. Add the Earl Grey-infused milk to one bowl and divide the remaining milk between the other bowls. Mix with a wooden spoon until the batter is at dropping consistency (it drops off the spoon in thick clumps).
- Next, add the flavourings. Mix the lemon zest for the lemon & Earl Grey flavouring into the bowl with the Earl Grey-infused milk. Gently fold the cherry compote into another of the bowls for a ripple effect. Fold the blueberries into the last bowl.
- Divide the mix among the cupcake cases (8 of each flavour). Bake for 15-20 minutes until golden, risen and a skewer pushed into the centre comes out clean. Cool on a wire rack.
- For the icing, beat the butter until light and fluffy, then mix in the lemon juice, zest and icing sugar until spreadable. If it’s too thick, loosen with a little milk. You can pipe the icing on to the cakes as it is using a large disposable piping bag (from lakeland.co.uk) fitted with a large star nozzle, or divide it into 3 and mix a little blue food colouring into one of the portions and a little red into another. You can even pipe 2 colours at once, look out for piping bags with a clever split nozzle and two sections, with one section for each colour. Or, see our video for how to make your own simple piping bag.
- Recipe from June 2012 Issue
Nutrition
Per cake
- Calories
- 376kcals
- Fat
- 15.8g (9.6g saturated)
- Protein
- 4g
- Carbohydrates
- 53.4g (41.7g sugars)
- Fibre
- 0.9g
- Salt
- 0.2g
delicious. tips
If the blueberry cakes need longer to cook, remove the others when ready, then cook the blueberry cakes for 2 minutes longer.
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