Earl grey cupcakes with banana icing
Based on the recipe by the Hummingbird Bakery, but modified for a stronger earl grey taste and to include less sugar, makes 24 mini cupcakes
Ingredients: 3 tbsp Earl Grey tea leaves (I used Mariage Frères Earl Grey French blue), 4 tbsp just-boiled water, 3 oz unsalted butter, softened, 9 oz caster sugar, 8 ½ oz plain flour, 1 tbsp baking powder, ¼ tsp salt, 7 fl oz whole milk, 2 large eggs, Dickinson's banana curd (or you could use the icing recipe from Hummingbird Bakery)
Brew tea for 30 minutes. I ground half the tea leaves into powder before brewing.
Preheat the oven to 375°F. Use a hand-held electric whisk or freestanding electric mixer with paddle attachment to mix the butter, sugar, flour, baking powder and salt on a low speed until the texture of fine breadcrumbs.
Pour the milk into a cup, add the eggs and whisk by hand. Add the brewed tea.
Pour three-quarters of the milk mixture into the dry ingredients and mix on a low speed to combine. Then mix on a medium speed until smooth and thick. Scrape the sides of the bowl, add the remaining milk mixture and beat until all the ingredients have come together and the batter is smooth.
Fill each cupcake hole two-thirds full. Bake in the oven for 15-18 minutes or until risen and springy to the touch, then leave to cool slightly in the tin before transferring to a wire rack to cool fully.
Divide the frosting between the cold cupcakes, smoothing the tops and swirling with a palette knife. I used Dickinson's banana curd as icing and topped it with royal blue cornflowers from the Mariage tea.
