Early Grey Cupcakes with Lemon Glaze

Last weekend I had an absolute craving for the Earl Grey cupcakes that I had posted previously. I changed the recipe slightly from before--I was looking for a denser cake, so I adjusted the butter and baking powder proportions a bit, but otherwise it was mostly the same. In the past I had frosted these with both chocolate and vanilla frostings, but both of those overpowered the tea flavor a bit too much. This time I thought a glaze would be ideal--particularly a citrus-flavored glaze to complement the bergamot in the tea. I think it worked! I had always shied away from glazes prior to this because of the uncontrollable dripping, but enough paper towels can make me comfortable with almost any mess, I suppose...

Lemon Glaze
-the juice of 1 lemon
-1-2 c. confectioners' sugar

1. Whisk the lemon juice with quarter cup additions of confectioners' sugar until it is the thickness desired. (Very difficult to be exact with this--just wing it until it looks and tastes right.)
2. Dip the cakes into the glaze, let most of the excess fall off, and let them rest upright on racks over paper towels until the glaze has set.

Earl Grey Cupcakes

With all the studying that happened this week, I was looking for any excuse to take a bake-break. We decided to turn a group study session into a study 'party' by bringing cupcakes. They even got dressed up for the occasion...

These have a very subtle early grey flavor, and the recipe makes a moist, not-too-sweet cake. The batter rises much more than expected, though, so don't fill the cups too generously. I used a vanilla frosting this time, but I think citrus or chocolate might better complement the tea flavoring.

Earl Grey Cupcakes
-2/3 c. whole milk
-2 tea bags (Earl Grey)
-1 1/2 c. flour
-2 t. baking powder
-1 t. salt
-1/2 c. unsalted butter, room temperature
-1 c. sugar
-2 eggs

1. Heat the milk with the tea in a small saucepan. Bring it to a boil, then remove it from heat and allow the tea to steep for about 30 minutes until milk is cool.
2. Combine flour, baking powder, and salt; set aside.
3. Cream together butter, sugar, and eggs.
4. Alternately beat in flour mixture and milk.
5. Spoon batter into cups.
6. Bake at 350* for 22-25 minutes.

(Don't fill them this much!)

All dressed up...

...and ready to go!