It’s worth the extra effort to extract the exquisite Wild Earl Grey flavours and finish off with any edible flower or foliage that are everywhere in every season
Preheat oven to 180°C and line 2 cupcake trays with cupcake liners. Heat buttermilk in saucepan and when it starts to steam add tea and very gently simmer for 5 minutes never letting the milk boil. Strain tea or remove bags and let cool to room temperature.
In a medium sized bowl combine cake flour, baking powder, baking soda, tea leaves, lemon zest and salt.
Add the vanilla to the buttermilk and set aside.
With an electric mixer, whip egg whites to firm peaks.
Whipping, slowly add the granulated sugar one tablespoon at time until a meringue starts to form.
Continue to whip the meringue while pouring in the honey.
Next stream in the oil.
Slowly add in the flour mixture in three additions, alternating with the buttermilk. Don't over work the mixture at this point. Just mix until the flour is mostly combined.
Divide the mixture evenly into cupcakes tin and bake for 17-22 minutes. Test cupcakes with a toothpick.
Let cupcakes cool completely.
Recipe Note
Our tea is uniquely blended using only the freshest ingredients.
