Jean Luc Picupcakes (Earl Grey Tea cupcakes with lemon cream cheese icing)

I don’t know if any of you reading out there consider yourselves Trekkies (or is Trekkers the more socially acceptable term these days?).

But even if you’re not, I’m sure you’ve at least heard of this flawless GQMF… Captain Jean Luc Picard; a man who – when he is not going boldly where no man has gone before – enjoys a spot of Earl Grey tea:

So it was to my GREAT DELIGHT that I stumbled across a recipe for Earl Grey Tea cupcakes on ONTD_startrek – a fan community which apparently features a regular BAKE IT SO/MAKE IT SEW segment for edible/crafty Star Trek related things. AMAZE!!

And so I present to you –

JEAN LUC PICUPCAKES….!

Yeah I fashioned a combadge out of fondant because I’m cool like that (>_>)

PS. ULTRA THANKS to my friend Fi who gave me those awesome tea cup cupcake moulds!!

A red tea-towel because OF COURSE.

The recipe made 8 normal sized cupcakes, and then 12 mini cupcakes. I frosted the pretty ones and then ate all the ugly ones haha

Besides being super duper easy to make (and let’s face it…. the name is AMAZING) – they are also DELICIOUS. The Earl Grey tea is baked right into the cupcake, giving it an excellent citrusy bergamot taste. I will definitely be making these again!!

JEAN LUC PICUPCAKES

(recipe adapted from Shaxophile)

For the Cupcakes

Ingredients
1/2 cup softened unsalted butter
1 cup light brown sugar
2 eggs
1 1/2 cups plain flour
2 1/4 tsp. baking powder
3/4 tsp. salt
1/4 cup of  milk
1 Earl Grey tea bag

Method
Preheat the oven to 180˚C

Cream the butter and sugar together using an electric mixer until it is light and fluffy. Add in the eggs one at a time, ensuring that each is thoroughly combined before adding the next one.

In a separate bowl – sift the flour, baking powder and salt together. Cut open the Earl Grey tea bag with scissors and pour the tea contents into your dry mixture. Mix well.

Beat half of the dry mixture into the wet ingredients until combined. Add the rest of the dry mixture and 1/4 cup of milk. Stir until just combined. Line the cupcake pan with 12 cups and fill them about two-thirds full.

Bake 20 to 25 minutes. Cool thoroughly before frosting.

For the Lemon Cream Cheese Icing

Ingredients
125g cream cheese
2 tablespoons of butter
2 cups of icing sugar
1 tablespoon of lemon juice
zest of a lemon

Method
Blend butter and cream cheese together using an electric mixer (or a hand mixer if you REALLY need the exercise). Add the cups of icing sugar in gradually, and add in the lemon zest and juice (or more to taste). Mix well until the icing is creamy.

Butterrrrr

My measuring spoons from Miss Piggy still going strong!

Creaming the butter and Sugar

Before

After

Cream cheese frosting!

BAKE IT SO!

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