Mini Chocolate Cupcakes With Earl Grey Frosting Recipes
MINI CHOCOLATE CUPCAKES WITH EARL GREY FROSTING
Chocolate cupcakes with a marshmallow-like Earl Grey frosting.
Provided by mberthet04
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h
Yield 48
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line two 24-cup mini muffin pans with paper liners.
- Place butter and chocolate in a heatproof bowl set over a saucepan of simmering water. Make sure the bowl isn't touching the water. Whisk until melted and smooth, about 5 minutes. Remove bowl; keep water simmering in the saucepan.
- Whisk sugar and flour together in another bowl. Mix into the melted chocolate mixture. Add eggs one at a time, then whisk vanilla extract into the batter.
- Divide batter among the prepared cups, filling each 3/4 of the way.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Remove from the pans and cool on a wire rack, at least 20 minutes.
- While cupcakes are cooling, make the icing. Use a whisk to combine sugar, egg whites, lemon juice, and salt in the bowl of a stand mixer. Empty tea bags and add loose tea to the bowl.
- Set the bowl over the saucepan of simmering water; whisk until the mixture is hot and the sugar dissolves, about 2 minutes.
- Transfer the bowl to the stand mixer and lock the whisk attachment in place. Beat on medium-high speed until frosting holds stiff peaks, about 7 minutes.
- Transfer frosting to a large resealable plastic bag. Snip off 1 corner and pipe over the cooled cupcakes.
Nutrition Facts : Calories 98.5 calories, Carbohydrate 12.4 g, Cholesterol 25.7 mg, Fat 5.3 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 3.2 g, Sodium 41.4 mg, Sugar 10.3 g
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- Preheat your fan oven to 160°C (325°F) or 175°C (350°F) if you're not using a fan oven. Line your cupcake pan with paper cases. Depending on their size, this recipw will yield 12 to 14 cupcakes.
- In a small pot, bring milk to a simmer. Add loose leaf earl grey tea, cover with a small plate and let it steep for 15-20 minutes. Once it's done, strain it to get rid of tea leaves and leave it to cool to room temperature before using. You're going to end up with a little bit less milk than you've started with. Just add regular whole milk to reach 250 g.
- Bring water to a boil, combine it with tea leaves and let it steep for 5 minutes. Once the tea is done, strain it a small saucepan and combine with sugar. Cook on a medium to high heat until it thickens a bit and form a syrup. Leave it to cool to room temperature before using. (You're not going to use all of it in a cake, but it's hard to make it with smaller quantities.)
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