A Dilmah Earl Grey cupcake, topped with a bergamot buttercream

Earl Grey Cupcake (GF)

• Heat milk over medium temperature, before boiling, remove from heat, and add 10 grams of Dilmah loose leaf Earl Grey Tea, or 3 bags of Dilmah Earl Grey tea. Move to the side and let steep for at least 30 minutes, or until milk is completely cooled. Strain or remove bags. Set aside.
• In stand mixer, beat eggs and sugar together in mixer for 3 minutes until pale and fluffy
• Combine oil, milk and vanilla together and slowly pour half into egg mixture.
• Sift together flour, baking powder, and salt. Add half to egg/milk mixture until fully combined with no lumps.
• Add other half of oil, milk, vanilla mixture and mix briefly until there are no lumps.
• Add final amount of dry flour mixture.
• Using an ice cream scoop, fill cupcake cases ¾ full.
• Bake for 16 minutes on 160°C.

Bergamot Buttercream

• Heat milk over medium temperature. Before boiling, remove from heat, and add 8 grams of Dilmah Loose leaf Earl Grey Tea, or 2 bags of Dilmah Earl Grey tea. Move to the side and let steep for at least 30 minutes, or until milk is completely cooled. Strain or remove bags. Set aside.
• Heat vegetable shortening or coconut oil to a liquid form-cool to tepid temperature, remain liquid but not hot.
• In stand mixer with paddle attachment combine butters and whip on high until very light and fluffy and triples in size.
• Turn mixer down to low speed and slowly pour in ¼ of liquid vegetable shortening, mixing very well on high after each addition. Continue until all shortening has been added.
• Once all fats have been incorporated, add 1/4 sifted icing sugar. Continue until all sugar has been added.
• Add vanilla and chilled Dilmah Early Grey milk to buttercream, and mix on high for 5 minutes.
• Add to piping bag and adorn cupcakes.
• Garnish with Dilmah Early Grey Caramel.

Dilmah Early Grey Caramel

• Heat cream over medium temperature, before boiling, remove from heat and add 20 grams of Dilmah Loose leaf Earl Grey Tea, or 6 bags of Dilmah Earl Grey tea. Cool, strain, set aside.
• Add all other ingredients into heavy bottomed pot over medium heat.
• Cook until all butter and sugars are melted and homogenous.
• Bring to boil for 2 minutes, then reduce heat and simmer for about 30 minutes or until mixture turns deep auburn color.
• Remove from heat and whisk in Dilmah Earl Grey infused cream.
• Put back onto heat for 2 minutes, whisk gently, then remove.
• Cool and put into squeezy bottle to stuff cupcakes, then drizzle over top butter cream.

Assembly:

• Dilmah Earl Grey Cupcake
• Stuff with Dilmah Earl Grey caramel
• Top with Dilmah Earl Grey Buttercream
• Drizzle with Dilmah Earl Grey caramel