Earl Grey Cupcakes

A few weeks ago I got an e-mail from a friend saying she’d made cupcakes with Earl Grey tea.  If that doesn’t sound good enough, how about adding some lemon icing?  Needless to say, I had to try it for myself. Luckily I found a recipe and just had to convert a couple ingredients to make it sugar free!
Thanks to http://goodbyegluten.wordpress.com/ for the original recipe!

Ingredients

3/4 c brown rice flour
1/2 c white rice flour
1/4 c tapioca starch
2 1/2 tsp baking powder
1/2 tsp xanthan gum
1/2 tsp salt
1/2 c butter, softened
3/4 c xylitol
2 eggs, at room temperature
1/2 c almond milk
2 tbsp Earl Grey Tea

Directions

1. Preheat oven to 350 degrees

2. Cream the butter & sugar until fluffy. Add eggs one at a time and mix completely, scraping the bowl after each addition.

3. Sift together all of your dry ingredients, including the tea. Beat half the dry mixture into the butter/sugar until combined. Add the buttermilk and combine. Beat in the remaining dry mixture.

4. Fill cupcake liners about 2/3 full. I used mini cupcake liners and made a little over 2 dozen minis. I baked them for 13 minutes, but probably could have taken them out a little earlier.

I used fresh, loose leaf tea, and the flavour really developed over time!  Next time I’m going to try soaking the leaves so they’re a little softer before baking the cupcakes

Lemon Cream Cheese Icing

8 oz of cream cheese
2 tbsp lemon juice
20 drops stevia

Whip the icing until it’s a bit fluffy, then put into a plastic bag and design your cupcakes!

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