Earl Grey Cupcakes

Sweet Magazine Dilmah Early Grey Cupcakes

In March this year we worked with lots of fab people and companies to produce a special edition of Sweet Magazine just for events and shows (you’ll find it in our Show Bag). We worked with Dilmah Australia to create the perfect Earl Grey Cupcake – find the recipe below:


220g White Chocolate
180g Butter, chopped
185mL Water
2 Dilmah Earl Grey Tea Bags
155g Caster Sugar
2 Eggs (room temperature**), lightly whisked
150g Plain Flour, sifted
115g Self Raising Flour, sifted

Get Baking

Preheat the oven to 160 degrees celcius and line muffin trays with cupcake paper.

Boil the water, add Dilmah Earl Grey Tea Bags and allow to steep.

Place chocolate, butter and water in a saucepan over low heat. Cook stirring occasionally for five minutes or until chocolate melts. Remove from heat and set aside to cool slightly.

Add sugar and eggs and stir until just combines. Add flours and stir well until combined.

Pour mixture into lined pans and back in oven for 20 – 25 minutes or until moist crumbs cling to a skewer inserted into cake. Set aside for 30 minutes, then turn onto a wire rack to cool ompletely.

Dust with icing sugar and serve.

Makes 18 (keep 6 for yourself and tell people it only made a dozen).

Why do my eggs need to be room temperature?

The way that you use eggs in your cake baking will determine it’s texture. Eggs emulsify, bind, help your cake to rise, hold it together, add colour, texture, and taste to name just a few roles of this humble ingredient.

The white and yolk of an egg will combine better if your eggs aren’t cold, dispersing evenly through the batter. As the eggs cook in your batter they trap air and give your cake a lighter texture. Sweet Magazine Dilmah Early Grey Cupcakes

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