Earl Grey Cupcake (Earl Grey)

The recipe for this interesting cake includes the following ingredients: wheat flour of the highest or first grade, granulated sugar, chicken eggs (with a total weight of 195-200 grams without a shell), cream (fat content of 20%), butter (72-82% fat), baking powder of dough and black tea Erl Gray.

First, pour 120 milliliters of cream into a suitable saucepan or saucepan, put 10 grams of black tea there.

We put the dishes on medium heat and bring to a boil.

When the cream is boiled, add 85 grams of butter there (you can directly from the refrigerator). We cover the pan with a lid and on fire below the average, let the oil melt.

When the oil becomes liquid, turn off the fire and give a fragrant weight for 5 minutes to infuse.

After that, punch everything with a submersible blender so that the leaflets of tea become as smaller as possible. If you do not have a submersible blender, you can grind the dry black tea leaves in a coffee grinder in advance until a small crumb or even powder is formed. In any case, no matter what method you choose for yourself, as a result should be almost homogeneous (not counting the interspersed of small particles of tea). Let it stand on the table so far and cool down to a slightly warm state.

In the meantime, we break 4 eggs into a large volume container, add 270 grams of granulated sugar.

Beat everything with a mixer at high speeds for quite some time — at least for 10 minutes. A thick stable mass should form (I can’t say that this is foam, since the mixture, although fluffy, is quite thick). The eggs will turn white, and the sugar will completely dissolve. It is impossible to kill (that is, to re -interpret) with sugar, so it is better to do it longer.

230 grams of sifted wheat flour are mixed with 7 grams of baking powder and again sift together. In parts, add the flour to the egg mass, interfere with a tablespoon or spatula. The movements should not be chaotic, but below. In other words, we underline the dough from the middle and draw a spatula along the bottom to the walls, as if folding the dough. We do it all in a circle — from the center to the edges.

The result is a light and air biscuit dough.

Add to it a fragrant tea mixture with tea.

Gently interfere with the dough, achieving the homogeneity of the mass.

We take a suitable baking dish (I have 28x8x7 centimeters — length/width/height), the bottom and walls of which are covered with a cut of parchment paper. We spread the dough into the shape, leaving it with a spoon or spatula. So that the paper does not move, I temporarily fix it to the walls with ordinary clothespins, which I just remove it before baking, or lightly lubricate the walls and bottom of the shape with vegetable oil (the paper sticks to it well).

We prepare our fragrant tea cupcake in a preheated oven at an average level of about an hour at 160-165 degrees. Preparation time depends on the size of the shape and features of the oven. For example, my cupcake was ready after 1 hour 10 minutes. We check the readiness with a wooden skewer or toothpick, which should exit the dry dough. At the same time, it is important not to overdry pastries so that it retains juiciness.

We let the finished cups stand in the form of 10 minutes, after which we take it out, shifting it to a flat surface, which can be put in the oven (I have a baking sheet that I covered with a cut of parchment).

We remove the paper from the cupcake — it easily departs, while the baking is even and neat. The oven is not turned off yet.

We quickly make lemon icing, which we will cover the tea cupcake. By the way, this is not at all a mandatory moment, so it can not be prepared. For the glaze, we need a lot of powdered sugar, lemon juice and Earl Gray's tea.

In total, 60 milliliters of lemon juice are needed — this is just from one rather large lemon. You can even take a little more juice for insurance.

Add teaspoon to the juice.

Tea needs to be brewed, that is, bring lemon juice to a boil. Since our volumes are minimal, it is most convenient to do this in a small bowl or PIAL in the microwave of the furnace. We bring the juice with tea to a boil (see carefully, 60 milliliters of juice boils in just 30 seconds) and let the contents of the dishes stand for 5 minutes. After that we filter lemon tea, squeezing the brewing.

In a suitable dish, we pour 300 grams of powdered sugar (it is not necessary to buy the finished in the store — at home it can be easily made from granulated sugar in a coffee grinder) and pour flavored lemon juice (room temperature).

We grind everything to the formation of glaze of medium density. You can with a fork, a whisk or with a mixer. The main thing is that the sugar powder dissolves. If the glaze is too thick, add a little more juice or simple water.

We cover the finished tea cupcake with lemon glaze.

We coat pastries not only from above, but also from the sides. Glaze is just enough to cover the entire cupcake. Remember, the oven still works for us? Turn it off, open the door for 10 seconds to release the heat, put the cupcake, close the door and leave the baking there for 10-15 minutes. During this time, moisture from the glaze will evaporate and the cupcake will be securely sealed.

We take out a cupcake from the oven, let it cool completely, and then transfer to a beautiful dish. You can enjoy!

I must say that with portioned pieces this tea cupcake is cut simply perfectly: it does not crumble, the crumb does not stick and does not roll, and the glaze holds tightly on the surface and does not crumble. Baking is very fragrant, combining notes of bergamot and pleasant lemon shades. The sweet and sweet glaze is in perfect harmony with a rather juicy, delicate, loose and at the same time elastic cake. If you like new and interesting recipes for homemade baking, tea cupcake Erl Gray you will definitely like it! Irishka, thank you very much for this original order and the opportunity to discover another unknown taste. Prepare for health, friends!