Lady Grey Cupcakes with Orange Zest Frosting

Name: Lady Grey Cupcakes with Orange Zest Frosting
Prep time: 45 min
Total time: 1 h 30 min
Yield: 20 serving(s)
Ingredients: 3 c. all-purpose flour, spooned and leveled; 1 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. kosher salt; 3 bags Lady Grey tea; 1/4 c. pure honey; 1 1/2 c. sugar, divided; 1 c. half-and-half; 1 c. (2 sticks) unsalted butter, at room temperature; 2 large eggs; 1 tsp. pure vanilla extract; 16 oz. confectioners' sugar; 1 tbsp. orange zest; 2 tbsp. orange juice; 2 tbsp. milk; Pinch of kosher salt

By Emily Nabors HallPublished: Feb 25, 2016

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recipe for lady grey cupcakes with orange zest frosting

Brian Woodcock

Yields:

20 serving(s)

Prep Time:

45 mins

Total Time:

1 hr 30 mins

Tea time just got a whole lot zestier.

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Ingredients

For Cupcakes

3 cups all-purpose flour, spooned and leveled
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
3 bags Lady Grey tea
1/4 cup pure honey
1 1/2 cups sugar, divided
1 cup half-and-half
1 cup (2 sticks) unsalted butter, at room temperature
2 large eggs
1 tsp. pure vanilla extract

For Orange Zest Frosting

1 cup (2 sticks) unsalted butter, at room temperature
16 oz. confectioners' sugar
1 Tbsp. orange zest
2 Tbsp. orange juice
2 Tbsp. milk
Pinch of kosher salt

Directions

1. Step 1Make Cupcakes: Preheat oven to 350°F. Line 20 standard muffin cups with paper liners. Whisk together flour, baking powder, baking soda, and salt in a bowl.
2. Step 2Bring 1/2 cup water to a simmer in a small saucepan. Add tea bags and steep 10 minutes. Squeeze tea bags to remove excess liquid; discard tea bags. Stir in honey and 1/4 cup sugar until dissolved. Stir together 1/4 cup tea syrup and half-and-half in a bowl. Reserve remaining syrup.
3. Step 3Beat butter and remaining 1 1/4 cup sugar on medium speed with an electric mixer until light and fluffy, 1 to 2 minutes. Add eggs, one at a time, beating to incorporate after each addition. Beat in vanilla. Reduce speed to low and beat in flour mixture and half-and-half mixture alternately, starting and ending with flour mixture, just until flour is incorporated. Divide batter between prepared muffin cups.
4. Step 4Bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Use a toothpick to poke 10 holes in each cupcake and brush with remaining tea syrup. Cool completely in pans on a wire rack.
5. Step 5Make Frosting: Beat butter and sugar with an electric mixer on medium speed until smooth, 1 to 2 minutes. Beat in orange zest, orange juice, milk, and a pinch of kosher salt until smooth. Frost cupcakes and serve.