a millygram of sugar

I cannot resist the aroma of a pot of Earl Grey tea (especially if it comes with a basket of scones) and probably would be drinking it more frequently if it weren't for the fact that excessive consumption of tea gives me heart palpitations. I figured the smell of Earl Grey would be just as wonderful coming from my oven and went on a search for an Earl Grey cupcake recipe.

And because chocolate goes well with everything, I just had to top it off with a Chocolate Earl Grey Buttercream frosting.

Unfortunately I can't remember where I got the cupcake recipe from so I can't give it due credit. This is my adaptation of it and if anyone does know where the original is from, do let me know.

Earl Grey Cupcakes (makes 12)

Ingredients
3 earl grey teabags
1/4 cup boiling water
1/3 cup milk
100g unsalted butter, softened
2 eggs, room temperature
1/2 cup caster sugar
1 1/4 cup self-raising flour

Directions
Preheat oven to 175 deg Celsius
Immerse 2 teabags and empty the 3rd teabag into boiling water and steep for at least 3 min
Stir in the milk and set aside
In a mixing bowl, cream butter and sugar until pale and creamy
Add eggs, one at a time, until fully incorporated
Add tea-milk mixture
Add in flour and mix well
Spoon into 12 cupcake liners and bake for ~15 min
 (*Note: the cupcakes did not rise as much as I would have liked. Fill the liners preferably more than 3/4 full if you prefer them higher)
Remove from oven and turn cupcakes onto wire rack immediately and leave to cool



Chocolate Earl Grey Buttercream Frosting

Ingredients
100g dark chocolate (I use Lindt Madagascar 65% cocoa)
150g unsalted butter, softened
150ml confectioner's sugar
75ml cocoa powder
pinch of salt
1 earl grey teabag
30ml boiling water

Directions

• Put the chocolate in a heatproof bowl and heat over a saucepan of simmering water
• Set aside and leave to cool
• Immerse teabag in boiling water and leave to steep for ~3min
• Whip butter until light and fluffy
• Gradually add sugar and cocoa power and salt
• Add melted chocolate into mixture and whip until well incorporated
• Add in tea and mix until frosting is smooth and fluffy
• Frost cupcakes as desired!

I had a terribly difficult time transferring the cookies to the baking paper as they were so delicate and kept breaking apart. So for the next batch, I rolled out the dough directly onto the baking paper, made the cuts with my cookie cutter, and removed the excess instead of moving the cut-outs. It made things so much neater! 

Puts you in the mood for Christmas, doesn't it?

I like my cookies soft and buttery and these were melt-in-the-mouth soft. If you prefer the crunchy kinda cookies, this recipe might not be the one for you. But if, like me, you like a cookie that does not require much chewing, here's the recipe!

Spitzbuben (adapted from allrecipes.com)

Ingredients

250g salted butter, softened

1/2 cup confectioner's sugar

1/2 tsp vanilla extract

1 egg white

3 1/8 cup plain flour

1 cup strawberry jam (or any type of preserve)

1/3 cup confectioner's sugar (for sprinkling)

Directions

• Beat butter until light and fluffy
• Cream butter together with sugar until mixture turns pale
• Beat in vanilla extract and then egg white
• Add in flour and mix until dough is formed
• Wrap dough in clingwrap and refrigerate overnight (or at least 1h)
• Preheat oven to 190 deg Celsius
• Roll dough out evenly
• Cut out circles with pastry cutter (to form the bottom cookie layer)
• Cut out the same number of circles with desired shape cutout in the centre (to form the top cookie layer)
• Bake at 190 deg celsius for 6-8 minutes (until edges turn golden brown)
• Allow to cool
• Sprinkle icing sugar over top cookie halves (with cutouts in centre)
• Warm jam and add a dollop to bottom cookie halves
• Gently press top cookie half on top of bottom jam-covered cookie half 

My passion for baking began when I was much younger. I started off with cake mixes and slowly progressed to more complex recipes. I endeavour to one day reach the level of my grandmother, who can bake and cook anything with no need for recipes and measurements, relying solely on taste and instinct.

I start this blog with the intention to chronicle my baking adventures and to help those just starting out, as so many bakers (through recipe books and food blogs) have helped me. Do refer to my inspiration page (still work in progress) for their links. I'm sure you will be blown away by their works too.