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!

  • 20 mins preparation
  • 40 mins cooking
  • Makes 12
  • Print


Earl grey cupcakes with honey meringue
  • 1/4 cup (60ml) milk
  • 3 earl grey tea bags
  • 125 gram butter, softened
  • 1 teaspoon vanilla extract
  • 3/4 cup (165g) caster (superfine) sugar
  • 3 eggs
  • 1 1/2 cup (225g) self-raising flour
honey marshmellow frosting
  • 4 egg whites, beaten lightly
  • 1/2 teaspoon cream of tartar
  • 3/4 cup (265g) honey


Earl grey cupcakes with honey meringue
  • 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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