Chocolate Earl Grey Cupcakes

 Chocolate Earl Grey Cupcakes

January: National Tea Month

Host a happy new year’s day tea party with a platter of decadent desserts, such as Chocolate Earl Grey Cupcakes. These royal treats are rich, aromatic, fluffy and moist. The cupcakes are also crowned with a luxurious chocolate glaze with flecks of tea leaves for a unique texture and taste. Serve Chocolate Earl Grey Cupcakes for a sweet start to the new year and for a celebration of National Tea Month!

Recipe

(Adapted from Real Simple)

For the Chocolate Earl Grey Cupcakes

  • 3 Earl Grey tea bags
  • ½ cup water
  • ¼ cup (½ stick) butter
  • 1 egg, large or jumbo
  • 1 cup sugar, granulated white
  • 2 ounces (2 squares) unsweetened chocolate (we used Baker’s brand)
  • 1 cup flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • pinch salt
  • ¼ cup plain yogurt

Directions

Steep the Earl Grey tea bags in water for five minutes. Discard the tea bags. In a large bowl, cream the butter with the sugar. Beat in the egg. Melt the chocolate and cool slightly.

Chocolate Earl Grey Cupcakes

Add the melted chocolate into the creamed butter mixture. In another bowl, combine the flour, baking powder, baking soda and salt. Stir into the batter until smooth. Pour in the tea.

Chocolate Earl Grey Cupcakes

Mix in the yogurt. Scoop the batter into a muffin tin lined with a dozen cupcake papers. Bake in a preheated oven at 350 degrees F for 25-30 minutes. Remove from the oven. Transfer the cupcakes to a wire rack to cool completely.

Chocolate Earl Grey Cupcakes

For the Chocolate Earl Grey Glaze

  • 1 2.47-ounce Earl Grey chocolate bar (we used Dolfin brand) or 2 ½ squares (2 ½ ounces) semi-sweet chocolate
  • 4 teaspoons butter
  • 2 teaspoons corn syrup

Directions

In a glass bowl, place the chocolate, butter and corn syrup. Microwave for 1 – 1 ½ minutes. Stir until melted and smooth. Dip the tops of the cupcake into the frosting, swirling around for even coating. Let the frosting set on the cupcakes at room temperature.

Chocolate Earl Grey Cupcakes

We decorated our Chocolate Earl Grey Cupcakes with leftover fondant flowers. Arrange the flowers on top of the cupcakes. Dab a dot of white icing gel (we used Wilton brand) on the flower center. Drop a silver dragée (we used India Tree brand) on top of the gel, positioning it with a toothpick if necessary. For fondant flower photo tutorials, refer to our posts on Chocolate Cupcakes and Cherry Blossom Cake.

Chocolate Earl Grey Cupcakes

Notes

  • The final food photo of the Chocolate Earl Grey Cupcake features our fine china from our wedding registry, albeit a discontinued pattern (Noritake Sterling Cove).
  • Search our blog for other tea time treats.

Montrose Tea Cakes

Montrose Tea Cakes

May 21: Death date of the Great Montrose

Besides scones and shortbreads, there are other Scottish sweets we like to eat, such as the delicately delicious floral-scented tea cakes pictured above. Montrose tea cakes, although disputed to be affiliated with Highlander’s ancestral clan chief or the historic city in Scotland, may have been named partly because of an essential ingredient in this recipe—rose water. Whatever the inspiration, these tiny treats are terrific for tea time as well as for honoring the memory of James Graham, the Great Marquis of Montrose.

Recipe

(Adapted from CeltNet)

Ingredients

  • ½ cup butter, softened
  • ½ cup sugar
  • 3 eggs
  • 1/3 cup currants
  • 2 teaspoons brandy
  • ½ – 2 teaspoons rose water (to taste)
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup flour (not self-rising)
  • pinch of nutmeg

Directions

In a large mixing bowl, cream the butter with the sugar until smooth. Beat in the eggs. Add the currants, brandy and rose water. In another bowl, sift the baking powder, salt, flour and nutmeg.

Montrose Tea Cakes

Mix into the batter until smooth. Fill a greased baby bundt pan or mini muffin/cupcake tin no more than ¾ full with batter. Bake in a preheated oven at 375 degrees F for 15 minutes or until golden brown. Remove from the oven and cool completely.

Montrose Tea Cakes

Notes

  • When we honeymooned in Scotland in 1997, we visited St. Giles Cathedral in Edinburgh where James Graham, the Great Marquis of Montrose, is buried in a regal memorial.
  • The tea cakes above are photographed on a modern Montrose tartan.
  • Rose water may be found in the specialty baking aisle of grocery stores or at Indian and Middle Eastern food markets. Its essence tends to yield a strong taste, so reduce the flavoring to half or one teaspoonful, if desired.
  • If using self-rising flour, omit the baking powder and salt in this recipe.
  • Search our blog for other Scottish recipes.