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For the PG Tips Earl Grey Cupcake:

  • STORK 2kg 250 g
  • Caster sugar 250 g
  • Egg 250 g
  • Self raising flour 250 g
  • PG Tips Raspberry Tea - 2 Tea Bags
  • Raspberries 120 g

For the White Chocolate Buttercream:

  • White chocolate 75 g
  • STORK 2kg 150 g
  • Icing sugar 375 g
  • Vanilla extract 3 ml

To decorate and serve:

  • Raspberries 260 g
  • Dried Raspberries 60 g
  1. For the PG Tips Earl Grey Cupcake:

    • Preheat the oven to 160°C.
    • Line a muffin tray with paper cases.
    • Place the STORK, sugar and contents of the PG TIPS RASPBERRY TEA 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.
    • Coat twenty raspberries in icing sugar and press into each of the filled cupcake cases.
    • Bake for 12 min. or until cooked.
    • Allow to cool.
  2. For the White Chocolate Buttercream:

    • Melt the white chocolate over a bain-marie or in a microwave. Allow to cool slightly.
    • Cream the butter, vanilla and icing sugar together in a bowl until light and fluffy. Stir in the melted chocolate.
    • Place the buttercream in a piping bag with a star nozzle and keep at room temperature.
  3. To decorate and serve:

    • Cut the left over raspberries in half to decorate the cupcakes later.
    • To pipe the buttercream, start inthe centre of the cupcake and moving outward and upwards create a swirl, finish with a tip at the top of the cake.
    • Decorate the cupcakes with the raspberries halves and crush the dried raspberries on top.