- Difficulty: Intermediate
- Yield: 48 mini cupcakes
- Nutritional Information Per Serving: Serving size: 1 of 48 cupcakes; Calories: 106; Total Fat: 5 g; Saturated Fat: 3 g; Carbohydrates: 14 g; Dietary Fiber: 0 g; Sugar: 12 g; Protein: 1 g; Cholesterol: 26 mg; Sodium: 39 mg
- Total Time: 1 hour 10 minutes
- Preparation Time: 50 minutes
- Cooking Time: 20 minutes
Ingredients for the Cupcakes:
- 6 ounces bittersweet chocolate, chopped
- 2 sticks unsalted butter, cut into pieces
- 1 1/2 cups sugar
- 3/4 cup cake flour
- 1/2 teaspoon salt
- 4 large eggs
- 1/2 teaspoon vanilla extract
Ingredients for the Icing:
- 1 cup sugar
- 4 large egg whites
- 1 teaspoon fresh lemon juice
- Pinch of salt
- 2 bags Earl Grey tea
Ready to create irresistible Earl Grey mini cupcakes? These decadent treats blend rich chocolate with a sophisticated tea-infused icingperfect for wowing guests at your next gathering!
- Prepare the cupcakes: Preheat oven to 350F (175C). Line two 24-cup mini muffin tins with paper liners. Melt chocolate and butter in a heatproof bowl over simmering water (bowl not touching water), stirring until smooth. Remove from heat.
- Whisk sugar, cake flour, and salt together. Gradually stir into chocolate mixture. Beat in eggs one at a time, then vanilla, until velvety smooth.
- Fill liners three-quarters full. Bake 15-18 minutes until they spring back when touched. Cool completely on a wire rack.
- Make the icing: In a stand mixer bowl, whisk sugar, egg whites, lemon juice, and salt. Add loose Earl Grey tea from opened bags. Warm over simmering water, whisking until sugar dissolves (about 2 minutes).
- Whip on medium-high to stiff peaks (5 minutes). Pipe onto cooled cupcakes for an elegant finish.
Photograph by Stephanie Foley
Courtesy of Recipe Iseasy Magazine
