And they were tasty. Very very tasty.

The recipe took me half an hour to prepare, plus cooking time, doing it all by hand with no beaters or stand mixers or other implements of Doom. I got it from a link to a post on Desert Candy.

I chose not to ice the cupcakes, as that would be too much like hard work. And the original recipe says it makes 24, but I made double that. And I've changed the terminology to Australian where appropriate.

Earl Grey Cupcakes (makes ~48)

1 cup (1/2 lb or 200-250g) unsalted butter, at room temperature - I used Nuttelex, a lactose free spread. It's what we have in the fridge.
2 cups sugar
4 eggs
3 cups self-raising flour
1 cup milk (I used lactose free)
2 tablespoons Earl Grey tea or the contents of 2 Earl Grey teabags

* Preheat the oven to 180C, fill enough cupcake pans (my 'cupcake pans' are small muffin tins, and I have four six-muffin tins - the original recipe appears to think that 'cupcake pans' come in 12-muffin tins only) with patty pans or grease well.
* In a bowl (or with a stand mixer), beat the butter until creamy (using Nuttelex, I can omit this step).
* Add the sugar and cream the butter with the sugar until it is light and fluffy.
* Add the eggs one at a time, beating each egg very well so that it is thoroughly combined before adding the next egg.
* Beat in half of the flour along with the tea.
* Then add the milk and the remaining flour, stirring until just combined.
* Fill the patty pans 2/3 full.
* Bake 20-25 minutes, rotating the pans halfway through to ensure even baking.

Next time I'm trying this with honey instead of sugar.


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