Whenever I drink Earl Grey tea with a wedge of lemon, and have a pot of proper Devonshire Clotted Cream at hand to slather on my scones, I also like to poke my pinky finger out in the air to milk the posh-ness of the situation. Over the weekend, I definitely up-ed the posh metre in my house with pots of tea, warm scones and these beautiful babies…
For the cake and cupcakes, I simply made two batches of this Earl Grey tea cake recipe I made before. For the cupcakes, I baked at 180C for 20 minutes, and the cake for 45 minutes in an 8-inch round pan.
Earl Grey tea Buttercream
- 2 1/2 cups powdered sugar, sifted
- 113g butter, softened
- 2 bags Earl Grey tea + 4 tbsp scalding hot water (steep for 20 minutes)
- Cream the butter and sugar, then gradually beat in the tea and beat for another 3-5 minutes until a smooth consistency is achieved
- Scoop the icing into a piping bag and pipe away!