I recently got a new pack of super sweet McCormick NEON food colors. Going beyond the standard primary green, blue, red, and yellow colors, this pack contains neon pink, electric blue, Shrek green, and bright purple. Eager to try them out, I came up with my own project.
Check it out:
Psychedelic radical rainbow tie-dyed cupcakes!
The reign of tea-flavored cupcakes continues.
Yesterday I posted a recipe for green tea cupcakes. Today, I'm sharing with you a recipe for Earl Grey-flavored cupcakes with a citrus Swiss meringue buttercream.
Earl Grey is a tea blend with a distinctive aroma and flavor due to the addition of oil from bergamot, a citrus fruit. I've always been curious as to what it might taste like in a cupcake, so here it is! To compliment the bergamot flavor, I paired the tea cupcake with a citrus frosting.
To create the Earl Grey flavor, I tore open three tea bags and gave the contents a whirl in my coffee grinder to finely grind up the tea leaves before adding it straight to the batter. When you bite into a cupcake, you'll see flecks of tea. To deepen the flavor, I also steeped one tea bag in the half cup of milk the recipe calls for. (Again, I used Magnolia Bakery's vanilla cupcake recipe as my base recipe.)
For the frosting, I went with a silky smooth Swiss meringue buttercream flavored with two types of citrus lemon juice and orange zest. The resulting cupcakes were fragrant and floral.
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