EARL GREY & ROSE CUPCAKES BY AMY-BETH ELLICE
Photography Credit: Fiona Kennedy
Amy-Beth Ellice is a rising star in the culinary world and is Britain's youngest baker. At just 17 years old, Amy has recently published "Amy's Baking Year", published by John Blake, a beautiful seasonal recipe book, which is currently on sale nationwide in WHSmith, Hobbycraft and Harrods. Already working on her second book, Amy-Beth has garnered the support of celebrity chef such as Ina Garten The Barefoot Contessa, Gizzy Erskine and Britain's favourite soprano Katherine Jenkins.
Amy also has a regular column in OK! Magazine and is working on her contribution for the August issue, which is themed around afternoon tea.
We have been very lucky and Amy-Beth Ellice has created this stunning Earl Grey and Rose Cupcake recipe for us. These are utterly delicious and perfect for enjoying at all times of the day!
Happy baking!
| Serves | 12 Cupcakes |
|---|---|
| Makes In | 1 hr |
| Difficulty | Easy |
| Dietary | [[v]] |
Ingredients
For The Cupcakes
| Qty | Ingredient |
|---|---|
| 175g (6oz) | Salted Butter |
| 175g (6oz) | Caster Sugar |
| 175g (6oz) | Self-Raising Flour |
| 3 | Large Eggs |
| 1 tsp | Vanilla Extract |
| 1 tsp | Rosewater |
For The Earl Grey Buttercream
| Qty | Ingredient |
|---|---|
| 225g (8oz) | Butter |
| 450g (1lb) | Icing Sugar |
| 2 tbsp | Warmed Milk |
| 2 | Twinings Earl Grey Tea Bags |
| 2 tbsp | Pink Food Colouring (Gel or Paste is Best) |
For The Rose Petal Jam (Makes 2 Jars)
| Qty | Ingredient |
|---|---|
| 110g (4oz) | Scented Rose Petals |
| 450g (1lb) | Granulated Sugar |
| 1 Litre (1¾ Pints) | Water |
| 2 | Lemons (Juice) |
To Decorate
| Qty | Ingredient |
|---|---|
| 1 | Egg White, Lightly Whisked |
| 75g (3oz) | Caster Sugar |
| I Handful | Rose Petals |
Method
- TO MAKE THE ROSE PETAL JAM TO FILL THE CENTRES OF YOUR CUPCAKES
- Sterilise the jam jars. First wash the jars in soapy water and then rinse. Place the jars upside down on a baking tray in the oven preheated to 180ºC/Fan 160ºC/350ºF/Gas mark 4 for 5 minutes until dry (or you can carefully swill the washed jars with boiling water).
- Pick the petals making sure they are pesticide and insect-free. If the petals are large, tear them into smaller pieces. Put the rinsed and dried petals in a large bowl with half of the sugar. Gently stir together, then cover and leave in a warm place overnight.
- Add the rest of the sugar, the water and lemon juice to a large pan. On a low heat, stir until the sugar has dissolved, then stir in the rose petal and sugar mix. Simmer for 20 minutes, then turn up the heat and boil for another 5 minutes, until it thickens and reaches setting point.
- Leave to cool before using. Ladle any extra jam into sterilised jars using a jam funnel. Seal with a lid immediately and store in a cool place.
- TO MAKE THE CRYSTALLISED ROSE PETALS
- To make the crystallised rose petals, collect your petals making sure they are pesticide and insect-free. Dip a small decorating brush into the egg white and carefully brush the petals, using just enough egg white to cover the surface.
- Spoon sugar over each petal, making sure to cover both sides, and then shake off the excess.
- Dry the petals on baking parchment for at least 3 hours before using – make them the day before if you can.
- TO MAKE THE CAKES
- Preheat the oven to 180ºC/Fan 160ºC/350ºF/Gas mark 4, and line a 12-hole muffin tin with paper cupcake or muffin cases. Put the butter, caster sugar, eggs, vanilla extract and rosewater into the bowl of a free-standing electric mixer.
- Then sift in the flour, lifting your sieve quite high to incorporate air, and beat for 1-2 minutes until light and creamy. Divide the mixture evenly among the paper cases.
- Bake in the preheated oven for 20-25 minutes until well-risen and a skewer inserted into the middle of one of the cakes come out clean.
- Remove from the oven and leave to cool in the tin for 10 minutes.
- Transfer to a wire rack to cool completely. Then, using an apple corer, make a hole in the centre of the top of each cupcake. Spoon about 1 tablespoon of rose petal jam into the hole in each cupcake.
- TO MAKE THE BUTTERCREAM
- Steep the tea bags in the warm milk for about ten minutes and allow to cool.
- While the milk is infusing, beat the butter until soft and creamy. Sift the icing sugar and add to the creamed butter in two additions mixing in a low speed. When fully incorporated, add the cool tea-infused milk and beat for 3-5 minutes on a higher speed.
- Mix in a tiny amount of pink food colouring to the buttercream using the tip of a cocktail stick.
- Spoon the buttercream into a piping bag fitted with a star nozzle and swirl it on top of the cupcakes.
- To decorate your cupcakes, top with crystallised rose petals.
- Then serve each cupcake in a pretty teacup and of course, with your favourite cup of tea.