- Sugar - 270 g
- Eggs - 4 pcs
- Earl Gray tea – 10 g
- Flour - 230 g
- Baking powder - 6.5 g
- Cream 20% – 120 g
- Butter 82.5% - 85 g
Close your eyes and remember one of the simplest, most classic and everyone's favorite winter flavor combinations. I'm sure many people thought about tea with lemon. It’s amazingly delicious, and if you make a dessert out of it, it will be even better. The first and, perhaps, the most important thing about this cupcake is that it is not cloying, it is ideal for those who have been tired of sweets lately, who want something refined, unusual and soft in taste. If you're a fan of Earl Gray tea with a slice of lemon, stop what you're doing and write it down! The ingredients are simple! The dough preparation time is minimal! The time it takes for the cupcake to disappear from the table is a fraction of a second.
This cupcake was one of the favorites at the VIP-Msaters school, we came up to each other and said in a whisper: “Go try that cupcake, it’s the bomb!” The incredible aroma of Earl Gray tea is already an argument for all adherents. But when you feel this recognizable taste in a cupcake, your heart begins to beat faster. The texture is amazing: velvet cut, absolute uniformity of noble color and looseness, the cake melts, crumbles pleasantly and gives a magical sensation. But the Frenchman went even further; we “sealed” the cake in lemon glaze. The shelf life has increased significantly, and the dessert has received an interesting citrus accent in the aftertaste and play of textures. This little sweet brick is definitely more valuable than a gold bar, check it out! In the meantime, stop dreaming and # Let's Cook!
At this time, combine the cream in a saucepan (20%, 120 g) and Earl Gray tea ( 10-15 g). Of course, the higher the quality of the tea, the more taste and aroma you will ultimately get; there are no compromises here. Of course, you can replace it with another flavor, then the cupcake can be either fruity or mint. Place the saucepan on the stove and let the cream boil.
At this time, mix the flour ( 230 g) and baking powder ( 6.5 g). Mix the mixture well with a whisk until the baking powder disperses.
When the cream is ready. Throw in all the butter ( 85 g) and let it melt. Remove from heat and puree with an immersion blender. This is necessary so that large particles of tea are crushed.
This is the mass of eggs and sugar we need. You see, there is more of it, it has turned white and flows a little viscously from the rim (ribbon).
Sift flour and baking powder onto the egg mixture.
And carefully, no longer with a mixer, mix.
Until smooth.
The finished dough should look like this.
Pour the batter so that at least 1.5 cm from the edge is free, the cake will rise a little. Bake in an oven preheated to 160 degrees; with my pan it took a little more than 45 minutes. Check the readiness with a skewer, do not overdry the product.
- Powdered sugar - 300 g
- Lemon juice - 60 g
- Earl Gray tea – 2 g
We will have the most ordinary glaze; we often make it for, for example. We need it in order to give the dessert additional notes and flavors, on the one hand, and on the other hand, we can significantly increase the shelf life. After all, we seal the cake in the shell, the moisture does not escape, and so on. The step is certainly not mandatory, but desirable.
Lemon juice (make 70 g) pour into a saucepan and add Earl Gray tea. Here it makes more sense to use the packaged one, or also pour in the custard, but then strain it. Place the saucepan on the fire and bring to a boil. We make lemon tea.
Instead of lemon juice, it would be cool to take cherry juice, and add a little cognac to the cupcake itself (up to 20 g).
Powdered sugar ( 300 g) pour into a mixer bowl.
When the tea is ready, check what you have 60 grams for infusing into powder. If not, add water or juice.
Combine powder and juice.
The glaze will have a medium consistency.
The incredible aroma of Earl Gray tea is already an argument for all adherents. But when you feel this recognizable taste in a cupcake, your heart begins to beat faster. The texture is amazing: velvet cut, absolute uniformity of noble color and looseness, the cake melts, crumbles pleasantly and gives a magical sensation. But the Frenchman went even further; we “sealed” the cake in lemon glaze. The shelf life has increased significantly, and the dessert has received an interesting citrus accent in the aftertaste and play of textures. This little sweet brick is definitely more valuable than a gold bar, check it out! In the meantime, stop dreaming and let's cook!
Close your eyes and remember one of the simplest, most classic and everyone's favorite winter flavor combinations. I'm sure many people thought about tea with lemon. It’s amazingly delicious, and if you make a dessert from it, it will be even better. The first and, perhaps, most important thing about this cupcake is that it not cloying, this is ideal for those who's tired of sweets lately, who wants something sophisticated, unusual and soft in taste. If you're a fan of Earl Gray tea with a slice of lemon, stop what you're doing and write it down! The ingredients are simple! The dough preparation time is minimal! The time it takes for the cupcake to disappear from the table is a fraction of a second.
This cupcake was one of the favorites at Nicolas Pierrot’s course at the VIP-Msaters school, we came up to each other and said in a whisper: “Go try that cupcake, it’s the bomb!”
Ingredients:
Sugar - 270 g
Eggs - 4 pcs
Earl Gray tea - 10 g
Flour - 230 g
Baking powder - 6.5 g
Cream 20% - 120 g
Butter 82.5% - 85 g 
Glaze:
Powdered sugar - 300 g
Lemon juice - 60 g
Earl Gray tea - 2 g 
Preparation:
In a mixer bowl, combine the eggs ( 4 pcs, or 195 g) and sugar ( 270 g, 320 brown sugar works well here). Whisk, gradually increasing the temperature. We need the state of the tape. 
At this time, combine the cream in a saucepan (20%, 120 g) and Earl Gray tea ( 10-15 g). Of course, the higher the quality of the tea, the more taste and aroma you will ultimately get; there are no compromises here. Of course, you can replace it with another flavor, then the cupcake can be either fruity or mint. Place the saucepan on the stove and let the cream boil. 
At this time, mix the flour ( 230 g) and baking powder ( 6.5 g). Mix the mixture well with a whisk until the baking powder disperses. 
When the cream is ready. Throw in all the butter ( 85 g) and let it melt. Remove from heat and puree with an immersion blender. This is necessary so that large particles of tea are crushed. 
This is the mass of eggs and sugar we need. You see, there is more of it, it has turned white and flows a little viscously from the rim (ribbon). 
Sift flour and baking powder onto the egg mixture. 
And carefully, no longer with a mixer, mix. 
Until smooth. 
The finished dough should look like this. 
Be sure to make a French shirt (as is done in the master class at the end) or line the walls with parchment. My shape is 25*12*7 cm (at the top). 
Pour the batter so that at least 1.5 cm from the edge is free, the cake will rise a little. Bake in an oven preheated to 160 degrees; with my pan it took a little more than 45 minutes. Check the readiness with a skewer, do not overdry the product. 
Glaze We will have the most common one, we often make it for donuts, for example. We need it in order to give the dessert additional notes and flavors, on the one hand, and on the other hand, we can significantly increase the shelf life. After all, we seal the cake in the shell, the moisture does not escape, and so on. The step is certainly not mandatory, but desirable.
Pour lemon juice (make 70 g) into a saucepan and add Earl Gray tea. Here it makes more sense to use the packaged one, or also pour in the custard, but then strain it. Place the saucepan on the fire and bring to a boil. We make lemon tea.
Instead of lemon juice, it would be cool to use cherry juice and add a little cognac (up to 20 g) to the cupcake itself. 
Pour powdered sugar (300 g) into a mixer bowl. 
When the tea is ready, check that you have 60 grams to pour into the powder. If not, add water or juice. 
Combine powder and juice. 
The glaze will have a medium consistency. 
Remove the cake and place it on a baking sheet. I laid down a silicone mat, but it doesn't matter. 
Pour in some glaze. Use a spatula to spread it over all the walls. 
The layer should not be very thick for it to show through. 
Place the cake in an oven preheated to 60 degrees for 20 minutes. During this time, the moisture from the glaze will begin to evaporate, this is what we want to achieve. 
The finished cupcake can be decorated with fresh lemon slices or candied fruits.
And look how velvety the cut is. Completely uniform texture, friability and color. And combined with glaze - mmm!! 
French shirt
Master class from Andrey (andy chef)
I won’t say where this name came from, but this is the best way to prepare a mold for the future cake. The principle is very simple. The walls are greased with cold butter (this will make the layer thinner), and the top is dusted with flour. Pour out excess flour. We have a mold in our hands, with a thin layer of flour on the walls. I went ahead and used parchment circles that I placed at the bottom of the pan. So there are no problems at all with removing the cakes, and there is no need to wash the mold. Usually it looks like this: I make a French shirt, pour in a portion of the dough and bake the crust. I take it out of the mold, cool it a little, make a shirt again and bake the next cake again. There is no need to wash anything. I even use parchment from the first cake layer - I remove it and put it on the bottom of the pan.
This is what the “dusty” form looks like. 
Look how easily the cake comes out. I take it out of the oven, and after a minute it shrinks a little, coming away from the walls perfectly. Pay attention to the dark stripe, this is the cake that has moved away from the mold. 
Baking lovers and Earl Gray tea lovers, I invite you to get acquainted with the recipe for a delicious cupcake from the French pastry chef Nicolas Pierrot. The cake is moderately sweet, not moist, with an interesting texture and an unobtrusive subtle aroma and taste of Earl Gray tea. Paired with lemon (or cherry) glaze - very good! For introducing me to this recipe, my thanks to Andrey Rudkov (ANDYCHEF)
Ingredients for Earl Gray Tea Cake with Frosting:
Recipe for Earl Gray Tea Cupcake with Frosting:
I've baked this cupcake twice already. The first time with lemon glaze, the second time with cherry glaze and adding cognac to the dough. I’ll write about the nuances below.
Pour cream into a small saucepan and add 10-15 g of dry Earl Gray tea.
Place the cream on low heat and bring to a boil. Add butter, remove from heat, let it melt. (I always add a little salt to sweet baked goods, and this recipe was no exception, although the author does not include salt in the recipe).
Using an immersion blender, thoroughly beat the mixture, crushing the tea particles. (It may take time - tea leaves do not grind very easily! I advise you to use either a small saucepan or pour the mixture into a narrow container so that splashes do not fly outside the saucepan. Alternatively, try to pre-grind the dry tea in a clean coffee grinder, but not for long, without finishing it until “dust” I conducted such an experiment after baking the cupcakes. The tea leaves are crushed quickly and easily. However, some dry components of the tea remain almost intact during this time and then you will need to crumble them additionally. The choice is at your discretion.)
In a bowl, combine eggs and sugar. (The first time I used both white and brown sugar, increasing the total amount of sugar to 300 g.)
Using a mixer, beat the eggs with sugar, gradually increasing the speed. Beat until fluffy, the mixture should flow like a ribbon.
(The second time I baked with regular sugar, I used smaller eggs, since the author’s recipe mentions: 4 eggs or 195 g. The mass was beaten better.)
Mix the flour with baking powder and sift it into the beaten egg-sugar mixture in several additions. Mix by hand. That is, part of the flour was sifted, mixed with a spatula, another part was sifted, mixed, and so on...
Either line a baking pan with parchment paper, or make a “French shirt”. That is, grease the walls with oil and sprinkle with flour until a “pattern” forms. (I put paper on the bottom and make a “French shirt” on the sides of the mold. Pour the dough into the mold. You need to make sure that there is a margin of about 1.5 - 2 cm left for the dough to rise. (This is a photo from the first baking. When I baked the second cake, the dough turned out more fluffy and took up more space in the same form, almost to the top. I have a form measuring 23x13 cm. Place the form in an oven preheated to 160 degrees and bake until fully cooked for about an hour. Check the readiness with a splinter, since everything depends on the nuances of the oven. The splinter should come out dry.
I have a gas oven, I'm not sure about the accuracy of the temperature. I think that the first time I baked the cake at a higher temperature, most likely 170-180 degrees. It took 45 minutes to bake, but it rose up and there was a noticeable crack on the surface. The second time I tried to reduce the temperature. The cupcake already had a small top, the gap was much smaller, and the cupcake had been baking for more than an hour. But apparently, the temperature was still above 160 degrees. Ideally, the author's cake turns out to be an even brick.
Prepare a glaze of medium consistency from lemon (or cherry) juice and powdered sugar. (Gradually add juice to the powder, stirring to the desired state. I dilute the lemon juice a little with water) Apply the icing evenly to the cake, including the side surfaces. And dry the icing by placing the cake in the oven for 20 minutes at 50 degrees. (I just put it in the cooler). The glaze not only makes this cake harmonious in taste, but also contributes to its longer storage. Unless, of course, this storage is needed.
But in any case, I recommend preparing this cupcake with frosting. And if possible, apply to the sides as well. It tastes better!)))
In the original recipe, the amount of glaze is indicated at the rate of 60 ml of juice and 300 g of powder. But it took me significantly less. Focus on your taste.
- a very unusual chocolate cake, as it contains tea flavored with bergamot. The taste is very fresh, rich and atypical, so I recommend trying it, it’s really very tasty.
Ingredients
- Earl Gray tea 3 sachets
- water 110 ml
- dark chocolate 60 g
- butter 100 g
- sugar 200 g
- eggs 2 pcs
- flour 200 g
- natural yogurt 50 g
- salt pinch
- baking powder 1 teaspoon
We will use neutral natural yogurt, without flavors or additives.
Avoid cocoa powder in dark chocolate. Firstly, this worsens the properties and taste of chocolate; the presence of cocoa powder does not make chocolate darker; this is just a trick by manufacturers to reduce the cost of the product. Secondly, the presence of cocoa powder in chocolate can negatively affect the chocolate cupcake, as a rule, the cake turns out drier than it should be.
With this amount of ingredients, the cupcake is enough for 6-8 people. Just in time to have tea with colleagues at work.
Preparation
Take the butter out of the refrigerator in advance so that it becomes soft. I usually get it out in 1 hour.
Brew tea in hot water for 3 to 5 minutes. At the same time, melt the chocolate, either in the microwave or in a water bath. 
While the tea and chocolate are cooling, use a mixer or whisk to beat together the sugar and softened butter until the sugar is completely dissolved. The butter should whiten a little and become fluffier. 
Add eggs and mix with a mixer or whisk until smooth. 
Add the cooled melted chocolate, mix again or lightly beat until smooth. 
In a separate bowl, mix flour, salt and baking powder. 
Add the dry mixture to the chocolate-butter mixture and mix. 
Finally, add yogurt and tea to the dough (the tea should have cooled by this point). 
Now mix thoroughly until perfectly homogeneous - there should be no lumps. Preheat the oven to 180°C. Grease a baking dish with butter and pour our chocolate dough into it. 
Bake for 50 minutes at 180°C. The easiest way to check readiness is with the standard method - a toothpick or match. When ready, remove from the oven and let stand for 5 minutes, then remove the cake from the pan. Now let it sit for a while and cool down. 
All that remains is to sprinkle the finished chocolate cake powdered sugar for added appeal. 
Completely ready, you can cut and serve. The cake turns out to be very original - with a delicate and soft texture and, most importantly, a rich tea and chocolate taste. It’s a paradox, but a cupcake made with tea goes well with coffee. Bon appetit! 
Today I suggest you try the fragrant Earl Gray tea cake, the recipe for which I found from Andrey Rudkov. The baked goods are very fragrant, combining notes of bergamot and pleasant lemon shades. The sweet and sour glaze harmonizes perfectly with the rather juicy, tender and at the same time elastic cupcake. If you like new and interesting homemade recipes, you'll love Earl Gray Tea Cake!
Regarding the ingredients and their possible replacement. Wheat flour can be used not only of the highest, but also of the first grade. It is recommended to take cream with 20% fat content, but if this is not the case, add less or more fat content. Even milk will do - then just use a little more butter (not 85, but 100 grams). The fat content of the butter is quite important in this baking. No margarine or spread - you will never find these products in my recipes!
To prepare a fragrant glaze, it is not necessary to use lemon juice - orange, grapefruit (or other fruits and even berries) are perfect. Instead of Earl Gray tea, you can experiment with other types of this drink - for example, it will be tasty and aromatic with berry tea. By the way, if you cook just a cupcake and do not cover it with glaze, the calorie content of the baked goods is noticeably reduced - 3015 Kcal versus 4213 Kcal (with glaze).
Ingredients:
Cake:
Lemon glaze:
Cooking the dish step by step with photos:
When the cream boils, add 85 grams of butter (you can straight from the refrigerator). Cover the pan with a lid and let the butter melt over low heat.
After this, we punch everything with an immersion blender so that the tea leaves become as small as possible. If you don't have an immersion blender, you can grind the dried black tea leaves in a coffee grinder in advance to form fine crumbs or even powder. In any case, no matter what method you choose for yourself, the result should be an almost homogeneous (not counting the inclusions of small particles of tea) mass. Let it sit on the counter and cool to a lukewarm state.
You need to beat everything with a mixer at high speed for quite a long time - at least 10 minutes. A thick, stable mass should form (I can’t say it’s foam, since the mixture, although fluffy, is quite thick). The eggs will turn white and the sugar will completely dissolve. It is impossible to beat (that is, overbeat) eggs with sugar, so it is better to do it longer.
Mix 230 grams of sifted wheat flour with 7 grams of baking powder and sift everything together again. Gradually add flour to the egg mixture and stir in with a tablespoon or spatula. Movements should not be chaotic, but from bottom to top. In other words, we scoop the dough from the middle and run the spatula along the bottom to the walls, as if folding the dough. We do this all in a circle - from the center to the edges.
We take a suitable baking dish (mine measures 28x8x7 centimeters - length/width/height), cover the bottom and walls of which with a piece of parchment paper. Place the dough into the pan, leveling it with a spoon or spatula. To prevent the paper from moving, I temporarily secure it to the walls with ordinary clothespins, which I simply remove before baking, or lightly grease the walls and bottom of the mold with vegetable oil (the paper sticks to it well).
We prepare our fragrant tea cake in a preheated oven on a medium level for about an hour at 160-165 degrees. Cooking time depends on the size of the pan and the features of the oven. For example, my cake was ready after 1 hour and 10 minutes. We check readiness with a wooden skewer or toothpick, which should come out dry from the dough. It is important not to dry out the baked goods so that they retain their juiciness.
We remove the paper from the cake - it comes off easily, and the baking turns out even and neat. Don't turn off the oven yet.
Quickly make a lemon glaze to cover the tea cake. By the way, this is not at all a mandatory point, so you don’t have to cook it. For the glaze we will need a lot of powdered sugar, lemon juice and Earl Gray tea.
In total, you need 60 milliliters of lemon juice - this is just from one fairly large lemon. You can even take a little more juice to be on the safe side.
The tea needs to be brewed, that is, lemon juice needs to be brought to a boil. Since our volumes are minimal, it is most convenient to do this in a small bowl or bowl in the microwave. Bring the juice and tea to a boil (look carefully, 60 milliliters of juice boils in literally 30 seconds) and let the contents of the dish stand for about 5 minutes. After that, strain the lemon tea, squeezing out the tea leaves.
