Description
A refreshing, sweet-tooth satisfying dessert, made with orange, earl grey and tea leaves, with a citrus-black pepper cream cheese frosting.
Ingredients
Scale
- ½ cup (115g) butter (at room temperature)
- 1 cup (190g) sugar
- 2 eggs
- 1 ½ cup (150g) flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ (1.1dl) cup milk
- juice half an orange
- zest of half an orange
- 1 tsp vanilla
- earl grey leaves from 2 tea bags
- 1 8-oz (226g) package organic cream cheese
- ½ cup (115g) butter (cut into 1” cubes)
- ¼ cup (32G) powdered sugar
- 1 tbsp. good honey
- juice of half an orange
- ½ tsp black pepper
- ½ tsp vanilla
- pinch of salt
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line muffin tins with cupcake liners.
- In a stand mixer with the paddle attachment, beat room temperature butter until it turns pale in color.
- Add sugar and continue beating at medium speed until fluffy.
- Add eggs, one at a time, followed by the orange juice.
- In a separate bowl combine flour, baking powder, salt, earl grey tea leaves, and orange zest.
- Add flour mixture and milk in 5 segments, alternating between flour mixture and milk.
- Mix until well incorporated.
- Add vanilla.
- Scoop batter into cupcake liners, so that each is ¾ full. Bake for 20 minutes or until firm to the touch and lightly golden on top.
- Insert toothpick down the middle and remove to check for doneness. Toothpick should come out clean. Otherwise, continue baking until ready.
- Set aside and cool completely.
- To make the frosting, place cream cheese in stand mixer with whipping attachment. Beat until fluffy.
- Add butter, one cube at a time.
- Add powdered sugar, one tablespoon at a time, followed by the honey, orange juice, black pepper, vanilla and salt.
- Refrigerate until cupcakes are ready to frost.
- Once the cupcakes are completely cooled, frost, garnish with fresh black pepper and devour.
- Prep Time: 20 mins
- Cook Time: 25 mins