Earl Grey: Liquid Luv

If you know me, chances are you've followed my growing obsession with Earl Grey teas. It began with nothing more than drinking it once in a while. Sometimes it was all I could find in the cupboard at my house, and so I settled. One day I realized how exquisitely sensuous, strong, and ambrosial it was. I began wanting to smell the bergamot-infused magic wherever I went. Soon enough, I myself wanted to smell like it. A friend introduced me to Earl Grey cupcakes and I was hooked. I make these at least once a month, so hopefully you are lucky to be in the vicinity on the sacred date.

Ingredients:

1/2 cup unsalted, softened butter

1 cup sugar

1 1/2 cups flour

2 1/4 teaspoons baking powder (I use soda and it's worked fine)

3/4 teaspoon salt

1/2 cup milk (I steep a bag of the tea in hot milk to get a more intense flavor and color in the batter)

1 bag of Earl Grey tea

Preheat oven to 350. Beat butter, sugar, then add eggs. Dry ingredients: mix them all, rip open a tea bag and toss it in. Steep one tea bag in hot milk, remove tea bag, and pour milk into the butter mixture as you mix in the dry ingredients. This usually makes 10-12 cupcakes. Bake 15-25 mins.

Lemon Buttercream:

1/2 cup unsalted, softened butter

2 cups icing sugar (I use confectioner's sugar)

a bunch of lemon zest (mmmm)

2-3 tablespoons lemon juice

1 tablespoon honey

Mix dat shit. Spread over cooled cupcakes.

In other Earl Grey news, I have found a way to stay cool in these 100 degree days: homemade iced Earl Grey tea latte. It's so easy to make, but I'm still experimenting to get the perfect amount of flavor in my blend. To prepare, steep 1-2 tea bags in boiled water, then pour over ice. Add vanilla extract (syrup would probably taste better, but not something everyone has in his or her household), milk of choice, and honey to taste.

And yes, I'm totally serious about the title of this post.