Earl Grey Latte Cupcake With Ice Cream, Berries and Whip Cream

Welcome to our first blog post! What better way to begin a blog than by entering an Ice Cream Cupcake Contest.

Here is our beautiful Earl Grey tea cupcake, soaked in Haagen-Dazs vanilla bean ice cream, topped with home-made whipped cream and garnished with syrupy berries. An Earl Grey Tea Latte in cupcake form! Due to the climate here in the Caribbean, there was no way of keeping the gooey ice cream intact so we just went with it! Hope you enjoy!

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Ingredients

Earl Grey Chiffon cupcakes (adapted from Just One Cookbook)

  • 75g cake flour
  • 1 tsp baking soda
  • 85g sugar
  • 3 large eggs, seperated
  • 3 tbsp vegetable oil
  • 2 tsp Earl Grey tea leaves
  • 1 tbsp Earl Grey tea leaves
  • 6 tbsp water
  • 1 tsp vanilla

Vanilla Whipped Cream

  • 1 cup whipping cream
  • 3 tbsp sugar
  • 2 tsp vanilla

Mixed Berry Compote

  • 1 cup frozen mixed berries
  • 2 tsp fresh lime juice
  • 3 tbsp sugar
  • 1/2 tbsp corn starch

Instructions 

Cupcakes

  1. Set your oven temperature to 340F to preheat. Prepare cupcake tin by lining with cupcake liners.
  2. Seep 1 tbsp of earl gray leaves in the 6 tbsp of hot water, allow to completely cool.
  3. Crush the 2 tsp of earl grey leaves by mortar and pestle.
  4. While your oven is preheating, mix egg yolks and 1/3 of the sugar with a whisk in a bowl. Add the crushed tea leaves and 4 tbsp of the tea and water mixture.
  5. Sift in the cake flour and baking soda into the egg yolk mixture.
  6. In another bowl, whip egg whites until foamy and add some of the remaining sugar. Continue whipping while gradually adding sugar until stiff peaks. Sadly, we do not own a stand mixer and had to use a little bit of elbow grease to achieve beautiful, glossy peaks. It is doable by hand!
  7. Add 1/3 of the egg whites into the flour mixture and carefully fold in the egg whites. Continue folding in the egg whites in the same manner.
  8. Add 1 and 1/2 tbsp of the batter for each cupcake.
  9. Bake for 12 minutes.

Mixed Berry Compote

  1. Add all ingredients into a sauce pan and heat on medium-high heat until the sauce simmering and has thickened. Allow to cool.

Vanilla Whipped Cream

  1. Add whip cream, sugar, and vanilla into a cold metal bowl.
  2. Once again, using a bit of elbow grease, whip the cream until light and fluffy .

One thought on “Earl Grey Latte Cupcake With Ice Cream, Berries and Whip Cream”

  1. Anny and Jeran, I loved this recipe! Thank you guys for sharing this deliciousness. I gave this recipe a shot today and it was a huge success – the cupcakes turned out so tantalizing with the glistening raspberry and melting cream that I engulfed a cupcake in a single bite. Who needs to chew something so moist and soft. I had to bake them in secret though because I’m grounded. I wish my wife would unground me and make some but she’s been telling me I’m chubby and ugly. Awesome recipe though!

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