With the upcoming nuptials of Prince Harry and Meghan Markle this weekend, I thought it would be appropriate to share these wonderful Earl Grey Tea and Cookie Cupcakes. Will I be waking up early on Saturday to watch? You dang right I will! I totally got my love of all things British and the British Monarchy from my mom, so I really have no choice in the matter, especially since my invitation was apparently lost in the mail. Just FYI, this frosting is where it’s at. It’s a delectable whipped frosting filled with Biscoff Cookie Butter, drrooool, so y’all need to get on making some of this 😀 Thanks so much for stopping by and have a wonderful day!
Happy Wednesday everybody! I seriously have been so excited to share this recipe with y’all, for reals. It’s probably gonna sound silly, but when I have a totally awesome idea (or what I think is totally awesome) for a recipe zap into my head & it sooo comes together perfectly and tastes ridiculously good to boot, I can’t wait to share.
I knew I wanted to make Earl Grey cupcakes due to my love of the Mini Tea & Cookie Cups that I made a while back, but I hadn’t decided yet what kind of frosting would go best…well, I just happened to be watching an interview with Tom Hiddleston for research, obviously and he mentioned drinking tea with a biscuit (silly Brits, they’re cookies) and that’s when it hit me…biscuit cookie frosting!
Oh yes, cookie frosting, and it had to be Biscoff cookies because apparently they’re ‘Europe’s favorite cookie with coffee’ (tea in my opinion haha) and also, if you’ve ever had Biscoff cookie spread, you’ll totally understand, drooool it’s beyond delicious, like, beyond y’all.
Seriously, just go out and buy some today-I had to order mine on Amazon, it seems to be hard to find in stores for some reason-so my obvious enthusiasm for this stuff made it a no brainer to make a frosting out of it. These cupcakes are moist but light and fluffy with just the right amount of the tea flavor, and the little bit of heaven that is the frosting on top, yeah, just go out and make these as soon as possible 🙂 Have a wonderful day and as always thank you so much for stopping by.
Start by steeping your tea bags into your whole milk for a hot second (at least 30 minutes)…
now, cake mix & eggs into your mixing bowl…
mix, mix, mix, now butter…
mix, mix, mix & now time for the tea steeped milk…
nice and mixed, then into your cupcake liners…
bake, bake, bake…
now, time for frosting…flour & milk into your pan…
heat and mix, mix, mix…
after the flour/milk mixture cools, place butter into your bowl…
now sugar…
whip, whip & I then put in the milk/flour mix & forgot to photo, then whip it like crazy …
now for the good stuff, the Biscoff spread…
mix until evenly distributed & may I just say, mmmmm…
then enjoy!!
- 1 Butter Yellow Cake Mix (I Used Betty Crocker).
- 1 Cup of Whole Milk.
- 5 Earl Grey Tea Bags.
- 1 Stick (1/2 Cup) of Unsalted Butter, Softened.
- 3 Eggs.
- 10 Tablespoons of All-Purpose Flour.
- 2 Cups of Milk.
- 4 Sticks (2 Cups) of Unsalted Butter, Softened.
- 2 Cups of Granulated Sugar.
- 1 1/2 Cups of Biscoff Cookie Spread.
- Slightly warm your whole milk in the microwave for about 30 seconds, place your tea bags into your whole milk for at least 30 minutes--you really want that flavor concentrated in the milk--after steeping, squeeze the bags into your milk & throw them away.
- Preheat your oven to 350 degrees F.
- Place 18-20 paper cupcake liners into your cupcake tins, set aside.
- With a handheld or stand mixer with paddle attachment place your cake mix, butter and eggs into your bowl, mix until just mixed.
- Now add your tea concentrated milk to your batter, and slowly mix in (you don't want it to splash everywhere) until smooth.
- Now fill your cupcake liners half full to 3/4 full (they do puff up really well) and bake for 15 minutes or until they spring back to the touch.
- Let cool completely.
- In a medium saucepan, place your flour and milk, and place on medium heat.
- Stir constantly until the texture becomes the consistency of thin mashed potatoes.
- Let this mixture cool completely, and I mean completely otherwise it won't whip up properly.
- Once the flour/milk mixture has cooled, with a handheld or stand mixer with paddle attachment place your butter and sugar into your mixer and whip, whip, whip until light and fluffy.
- Now add your flour/milk mixture and whip the ever loving heck out of it in your mixer, it will be done when it's super light and fluffy like whipped cream.
- Now add your Biscoff cookie spread (after eating a spoonful or two hehe) to your frosting and whip in until evenly mixed.
- Now pipe or spoon your mixture onto your cupcakes and enjoy!
- This recipe might just make 24 cupcakes, but because I have a tendency to overfill my cupcakes this recipe only made 18, I highly recommend filling your liners 1/2 full because these cupcakes puffed up beautifully.