Tangent: Buttercream. I didn't think I liked it. Making my own changed my mind entirely.
Maybe....
Anyways, I got the recipe from Patent and the Pantry. (here's a link to her recipe, I changed a few things) I also did this recipe entirely by hand, using electricity only in the baking part. Therefore if you want to use a mixer, don't worry about the fork. That's just what I used instead.
Earl Grey Cupcakes with Lemon Buttercream.
2 sticks butter, softened
2 cups sugar
4 eggs
3 cups self-rising flour
1 cup milk
3 bags of tea
Supplies:
mixing bowl
fork
3 layer cake pans
1. Preheat to 350. Grease your cake pans and set aside.
2. Beat butter until creamy, add sugar and cream until fluffy.
3. Add eggs one at a time, mixing each one until it is fully incorporated before adding the next.
4. Heat milk until warm, but not boiling, and steep one of the bags of tea in it.
5. Beat in half of the flour with the remaining two bags of tea.
Delicious!6. Add milk and the rest of the flour until combined.
7. Distribute evenly among your three layer pans.
8. Bake for 20-25 minutes.
9. Cool thoroughly.
Lemon Buttercream
2 sticks butter, softened
4 cups powdered sugar
zest of one lemon
juice of one lemon
1. Cream butter until smooth. Beat in powdered sugar gradually until fluffy.
2. Zest the lemon into the mix, and add the lemon juice. Stir until smooth.
Transfer one of the cake layers to a serving dish or cake platter, securing to dish with a dab of buttercream underneath. Frost cake, adding a few slivers of lemon peel as decoration.
Yum!
