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.
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.
Frost the cupcake with the vanilla buttercream frosting. I garnished the cupcake with the vanilla wafer.
Happy Baking
xx