A zingy cupcake with refreshing Earl Grey tea to "lighten" the load a bit. A great afternoon treat with, yes, a cup of Earl Grey Ceylon tea of course :)
Makes 2 small rectangular cake tins
CAKE
- 2 tbsp Earl Grey tea
- 1/2 cup boiling water
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30g unsalted butter
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60g raw sugar
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2 eggs
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1/3 cup greek yogurt
-
zest of 1 lemon
- 2 tsp lemon juice
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1½ cups self raising flour
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1 cup / 1 punnet blueberries
GLAZE
-
½ cup icing sugar
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1 tsp lemon juice
- 1 tsp yoghurt
Instructions
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Preheat the oven to 170º F
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Place tea leaves in #Thermocook and add 1/2 cup of boiling water. Put on QUICK SOUP 10 seconds.
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Then let it steep for 10 minutes.
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Add butter.
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Add sugar, eggs, lemon juice, yogurt and lemon zest.
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Add self raising flour and mix using STIR setting in Thermocook for 10 seconds.
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Fold in the blueberries.
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Line your loaf pan with parchment paper (or use silicon baking tins like we do!), pour in the batter and bake for 10-20 minutes, until a toothpick inserted into the centre comes out clean.
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Let cool for 5 minutes, and then turn onto a wire rack.
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While cooling, pour the icing sugar into a small bowl and slowly stir in lemon juice until you achieve a thick, pourable mixture (it doesn't take much lemon juice at all). Pour overtop your warm cake and let cool completely.
