Earl Grey Breakfast Cupcake Recipe | Cupcake Jemma


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For the Earl Grey Milk
300ml whole milk
3 heaped tbsp loose leaf Earl Grey tea (or 4 tea bags, emptied)

For the Cupcakes
250g softened unsalted butter
250g self raising flour
250g caster sugar
1/2 tsp bicarbonate of soda
4 large free range eggs
3 tbs earl grey milk

For the buttercream
300g softened unsalted butter
675g icing sugar, sifted
6 tbsp earl grey milk

For the Burnt Buttered Toast
3 slices of brown bread toasted and almost a little burnt
butter to spread on both sides


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