Quick & Easy

Earl grey cupcakes with honey meringue

These cute earl grey cupcakes with sweet honey meringue are the perfect weekend treat - lots of fun to make and so delicious!


honey marshmellow frosting


1.Preheat oven to 180°C. Place 12 x ¹⁄³-cup (80ml) greased ovenproof tea cups on two oven trays.
2.Heat milk in a small saucepan over high heat until simmering. Remove from heat. Add tea bags; stand 10 minutes. Squeeze liquid from tea bags; discard bags.
3.Beat butter, extract, sugar, eggs, sifted flour and the infused milk in a small bowl with an electric mixer, on low speed, until ingredients are combined. Increase speed to medium; beat until mixture has changed to a paler colour. Divide mixture into cups. Bake about 20 minutes; cool cakes.
4.Make honey marshmallow frosting: Place ingredients in a large heatproof bowl over a saucepan of simmering water; whisk with an electric mixer for 5 minutes or until mixture is thickened and sugar is dissolved. Remove from heat. Whisk for 5 minutes or until cooled to room temperature.
5.Working quickly dollop cold cakes with honey marshmallow frosting.

If you don’t have ovenproof tea cups, make the cupcakes in a 12-hole (¹⁄³-cup/80ml) muffin pan lined with paper cases. If the frosting gets soft, re-beat over a saucepan of simmering water until thickened.


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