Tea, cake, flowers. Win.
Haven't baked any cakes for a couple of months (and my waistline has not just thanked me but rejoiced, holding a party in my honour, because of it). But fear not waistline - I am giving most (save half of one cake - yes, saintlike I know) of this batch away to OTHER PEOPLE. That's my story, and I'm sticking to it.
Behind the scenes trivia: Noone actually drunk that cup of tea. It was for show only. I'M SUCH A FRAUD.
I've been wanting to try out the Hummingbird Earl Grey Tea Cupcake recipe for a while. And what with this being the last weekend we can really get away with feeling summery until next year (its knits, tights, bundling up warm, and cold extremities from now until March people!), and I feel the subtle light flavouring is more suited to warmer days, I decided to have a bash at these now, before it's too late and all I crave in a cupcake are cinammon, ginger and big bold Christmassy tastes.
Now, disclaimer: I don't actually LIKE tea. I know, I know. But I'm much more of a coffee girl, what can I say - slave to the bean. ...it's part of the reason why New York was such a good idea for me. They, like I, live off the stuff.
Behind the scenes trivia: The cakes got eaten though. Not by me you understand. Nope.
Having said that, I am living proof that you don't have to like tea (let alone Earl Grey tea) to love these cakes.
The Earl Grey flavour (lemony, bergamoty, tea-y(?)) is really subtle, light and refreshing and just seems to go so well with the plain sponge and butter frosting.
Just the ticket for the last summer Sunday afternoon. (When it rained. Predictably).