Halloween Earl Grey Infused Killer Cupcakes
Equipment
- candy thermometer
- cupcake baking tray
- cupcake cases
- baking paper
- piping bag
Ingredients
Sugar Glass
- 1 glass sugar
- 1/4 glass water
- 1/4 glass maple syrup
Blood
- 1 cup hot water
- 2 tbsp organic hibiscus tea
- 2 tbsp sugar
- 2 tsp cornstarch
Icing
- 250 g Cooks' Ingredients Vanilla Icing
Cupcakes
- 125 ml milk
- 2 tbsp Earl Grey tea
- 110 g unsalted butter
- 225 g white sugar
- 1/2 tsp vanilla extract
- 125 g self raising flour
- 120 g plain flour
Instructions
Sugar Glass
- add sugar, water and maple syrup to a pot
- heat up to 150°C (use candy thermometer)
- transfer immediately onto a baking tray lined with baking paper
- cover and leave in a cool place (not fridge)
Blood Syrup
- add 1 cup hot water and hibiscus into a pot
- add 2 tbsp sugar and bring to boil
- mix cornstarch with 1 tbsp cold water
- take out the hibiscus flowers
- add the cornstarch to the pot and stir until the mixture begins to thicken
- Once boiling, take from the hob and leave to cool down
Cupcakes
- add earl grey and milk to the pot and bring it boil for 2 min
- turn off the hob and steep 15 more minutes
- mix sugar with butter
- add vanilla extract
- mix in 2 eggs
- strain the tea and let it cool down
- mix in the flour and ⅓ cup of tea
- place the cupcake cases into the backing tray
- put the dough into the cupcake cases
- bake for 25min
Decoration
- break the sugar glass into "shards"
- fill icing into your piping bag
- put icing on the cupcakes
- place the glass shards
- sprinkle with blood syrup