I work in ...


Content is being adapted
based on your type of business


Advance Preparation:

  • Caster sugar 250 g
  • PG Tips Earl Grey Tea - 2 Tea Bags

For the PG Tips Earl Grey Cupcake

  • STORK 2kg 250 g
  • Caster sugar
  • PG Tips Earl Grey Tea - 2 Tea Bags
  • Egg 250 g
  • Self raising flour 250 g

For the clotted cream icing:

  • Clotted Cream 400 g
  • Icing sugar 650 g
  1. Advance Preparation:

    • Preheat the oven to 160°C.
    • Line a muffin tray with paper cases.
    • Put the caster sugar and the contents of the tea bags into a jug blender. Blend until it looks like icing sugar and the tea has been broken down.
  2. For the PG Tips Earl Grey Cupcake

    • Place the STORK and PG Tips Earl Grey sugar into a mixing bowl and cream together until light and fluffy.
    • Slowly add the eggs until fully incorporated in the mix. Add in the self raising flour being careful not to over beat the mixture.
    • Put the mix into a piping bag and pipe evenly into the cupcake cases.
    • Bake for 12 min. or until cooked.
    • Allow to cool.
  3. For the clotted cream icing:

    • Place the clotted cream and icing sugar in a bowl and gently whisk until firm.
    • Adding more icing sugar if required for stiffness.
    • Place the icing into a piping bag with a plain 6mm nozzle.
  4. To decorate and serve:

    • Starting in the centre of the cupcake and moving outward and upwards create a swirl with the clotted cream icing, finish with a tip at the top of the cake.
    • For a different look serve the cupcakes in vintage tea cups.