Fancy a cuppa cupcake ? Earl grey tea cupcake filled with cookie dough filling, vanilla buttercream frosting topped with a vanilla wafer

It’s a 4 part cupcake. it’s an early grey flavored cupcake filled with a cookie dough center and a vanilla buttercream frosting finally topped with a vanilla wafer cookie.

First I made the cookie dough into small balls and kept them in the fridge. I baked the cake and the vanilla wafers the next day.

The recipe for the vanilla wafer is adapted from Passionforbaking.
Cookie dough filling

  • Butter – 100 gm
  • Sugar – 80 gm
  • Brown sugar – 80 gm
  • Vanilla extract – 1 teaspoon
  • Flour – 140gm
  • Milk – 2 tablespoon
  • Salt – pinch

Cupcake

  • Flour – 100gm
  • Butter – 100gm
  • Sugar – 100gm
  • Eggs – 2 large
  • Baking powder – 1 teaspoon
  • Vanilla extract – 1 teaspoon
  • Buttermilk – 120 ml
  • Earl grey teabags – 2
  • Water – 60ml

Vanilla buttercream frosting

  • Butter – 100gm
  • Icing sugar – 120-150gm
  • Milk -1-2 tablespoons
  • Vanilla extract – 1 teaspoon
  • Food colour – copper ( optional)

Vanilla wafer

  • Flour – 140 gm
  • Sugar – 100gm
  • Eggs – 2 large
  • Vanilla extract – 1 teaspoon
  • Baking powder – 1 teaspoon

Method

Cookie dough filling

  • Cream the butter, sugar and brown sugar until creamy and fluffy with an electric blender.
  • Add the vanilla and the milk and beat.
  • Add in the flour and salt in small batches and beat it until it’s completely combined.
  • Make them into small balls and refrigerate overnight.

Vanilla wafer

  • Preheat the oven to 190 degrees Celsius.
  • On a pan with simmering water. Add the sugar, eggs and vanilla in a bowl and whisk till the sugar is dissolved.
  • Once the sugar is dissolved, beat this mixture using an electric blender until fluffy.
  • Sift the flour and baking powder together into the fluffy egg mix in batches until completely combined.
  • Pour small circles on a parchment sheet on a baking tray.
  • Bake in the oven for about 12-15 minutes.
  • They smell delicious when they are baked.
Earl grey cupcakes
  • Brew the tea in about 60ml of water (you can also use milk if you want) and keep it aside.
  • Preheat the oven to 190 degrees Celsius and line the muffin tin with cupcake liners.
  • Cream the butter and sugar with an electric blender until creamy and fluffy.
  • Add one egg at a time and beat.
  • Add in the baking powder and the vanilla extract.
  • Add the flour and buttermilk and beat whisk with the electric blender.
  • Lastly add the brewed tea an mix well until combined
  • Fill in 1/3 of the cupcake liner with batter.
  • Add the frozen cookie dough balls in the batter in the cupcake liners.
  • Fill the rest of the cupcake liner with batter, about 2/3 of it covering the cookie dough ball.
  • Bake for about 25 minutes.
  • Check using a tooth pick if they are baked. Once baked leave them to cool on a cooling rack.

Vanilla buttercream frosting

  • Cream the butter until creamy using an electric blender.
  • Add the icing sugar in batches, add the vanilla extract and the milk.
  • Add another batch of the icing sugar.
  • Add and beat the icing sugar until it reaches the consistency.

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