"Earl grey cupcakes with blackberry curd and cream cheese frosting- yep, you da bomb! ."
Blackberry Curd-Filled Earl Grey Cupcakes
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Prep time 20mins
Cook time 30mins
Serves or Makes: 12
Recipe Card
For the Earl Grey Cupcakes
ingredients
- 5 Earl Grey tea bags
- 1 cup milk
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
For the Blackberry Curd
ingredients
- 2 cups frozen blackberries
- 1/2 cup water
- 1 lemon, zested and juiced
- 1 egg, plus 2 egg yolks, whisked together
- 1/2 cup caster sugar
- 2 tablespoons unsalted butter, softened
- 1 tablespoon cornstarch
For the Cream Cheese Frosting
ingredients
- 1/4 cup unsalted butter, at room temperature
- 1 cup cream cheese, at room temperature
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 cups powdered sugar, sifted
- Mint, optional, for garnish
- Blackberries, optional, for garnish
To Make the Blackberry Curd
Method
Step 1
Combine blackberries and lemon zest into a small saucepan with 6 tablespoons and 2 teaspoons of water. Over low heat bring to a simmer and cook until the blackberries are soft and can be broken up with a wooden spoon. Place a sieve over a medium-sized bowl, remove pan from the heat and push the blackberries through the sieve with a spoon. Discard the pips/pulp and set aside the strained blackberry juice.
Step 2
Add sugar, butter, cornstarch and lemon juice into a small saucepan over low heat and stir until the butter has melted and combined. Add the eggs, whisking continuously but gently, then add the blackberry juice. On a medium to low heat, slowly bring the temperature of the mixture up until it starts to thicken and coats the back of a spoon. This takes 5-10 minutes. Be sure to scrape down the sides and the bottom of the pan so that the mixture heats up evenly. Pour into a medium bowl and cover by placing cling film directly onto the curd so that a ‘skin’ doesn’t form. Set aside to chill.
To Make the Earl Grey Cupcakes
Step 1
Place 3 tea bags and milk in a small saucepan over medium heat and gently bring to a simmer. Place lid on saucepan, remove pan from heat and set aside for the tea to ‘brew’ until the milk is cool.
Step 2
Preheat oven to 350ºF. Line a cupcake pan. Cut open the remaining 2 tea bags and grind the leaves.
Step 3
In a large bowl, using an electric mixer, beat the butter and sugar until light and fluffy, this takes about 3 minutes. Add the egg and vanilla extract and beat for a further two minutes. Fold in the flour, baking powder and salt and the earl grey tea leaves. Pour 3/4 cup milk into the mixture and stir until combined.
Step 4
Pour mixture into cupcake liners until 2/3 full. Bake in the oven for 18-20 minutes or until a toothpick inserted into the centre comes out clean. Remove from the oven and let cool slightly before transferring to a wire rack.
To Make the Cream Cheese Frosting
Step 1
Beat butter and cream cheese in a large bowl with an electric or hand-held mixer. Beat for 3 minutes until well combined. Add vanilla extract and salt and beat until mixed in. With your mixer on low, gradually add your powdered sugar into the bowl until fully combined.
Step 2
Once the cupcakes have cooled completely, with a teaspoon, scoop out a hole in the centre of the cupcake. Spoon blackberry curd into the hole until level with the top of the cup cake. Using a piping bag, or smoothing with an offset spatula, decorate each cupcake with the cream cheese frosting. Optional: Top the cupcakes with an individual blackberry, mint leaf and dollop of curd. Pour yourself a cup of tea and take a huge bite of that cupcake and enjoy!!