Just the other day when my best friend told me she wanted a Earl grey cake for her birthday, I thought hard for what kind of icing I should give the cake. And because I didn’t want the cake to be so heavy with FATS (being health conscious here) haha, I decided to just go with a lavender icing which is icing sugar and lavender infused milk. It may sound a little unorthodox to cautious eater why lavender and earl grey? But trust me those 2 somehow just come together and formed an AMAZING combination:)
The recipe for the earl grey cake is adapted from cupcake Jemma (my favourite cupcake lady)
check her out on youtube (link):https://www.youtube.com/channel/UCoMum0pwewO8_WtTlUQxGHw
For the Earl Grey Milk
300ml whole milk
3 heaped tbsp loose leaf Earl Grey tea (or 4 TEA BAGS, emptied)
For the Cupcakes
250g SOFTENED unsalted butter
250g self raising flour
250g CASTER sugar
1/2 tsp bicarbonate of soda
4 large free range eggs
3 tbs earl grey milk
This is my own recipe for the Lavender icing
1/4 cup of milk
1 tbs of lavender buds
Purple colouring (optional)
1 and 1/2 cup of icing sugar (sieved)
Place the milk and the lavender buds together. Placed in the fridge overnight.
Strained the buds from the milk.
Add a teaspoon of milk at a time into the icing sugar and mixed until you get the kind of consistency you want.