Hi guys Jamie Oliver here, the gang from PG Tips have set me and my team a challenge.
To see if we can use some of their brand new tea flavours in some classic dishes.
Here's our lovely baking Queen Cupcake Jemma showing her take on a classic cupcake
using some delicious English breakfast tea.
Hi guys Cupcake Jemma here, I'll be using fresh lemons and lemon curd to compliment the light refreshing
flavour of the tea and these are going to make a brilliant occasional treat, perfect for tea time or any other
time of day.
But to start with I'm going to infuse some milk with some tea.
So I have 150ml of whole milk which I'm going to put in to a saucepan, and to that I'm going to add 6 teabags
And I need to heat that up so I'm going to use my hob for that.
And that just needs to simmer on a low heat for about 3 or 4 minutes until it is really really strong
and just give it a little swirl now and again to help the tea along.
That's looking a lovely rich colour, I'm just going to take it off the heat and put a lid on
and then leave it to cool until I need it.
So next up is the buttery biscuit base, now in my opinion
the perfect biscuit for a nice a cup of tea is a rich tea biscuit, the clue is in the name.
So they look like this and they are delicious.
So I've grounded up 150 grams of those and I'm going to add 50 grams of melted butter to that.
And I've got 1 and half tablespoons of golden syrup as well.
I'm just going to give that a really good stir until it is really super mixed.
And next you need to scoop all your buttery biscuit base in to your paper cases
and I normally use just over a tablespoon for that so this is perfect.
Just going to scoop them in and press them down.
I'm leaving my biscuit bases to one side whilst I get on with making my cake batter.
And this is where I need my tea milk so I already have some that I made earlier and it's nice and cool now.
But to start with I'm going to put 125g of self raising flour in to my mixing bowl.
Along with 125g of caster sugar and a quarter of a teaspoon of bicarbonate of soda.
and I'm just going to shuffle that through the sieve
and to give it a little bit more zing I'm going to zest one lemon straight in here as well.
And then 125g of soft unsalted butter
So put that on to your mixer and then add 2 large free range eggs.
And that just needs to be mixed on a medium speed for about 60 seconds so it all comes together.
And then add 1 and half spoons of your tea infused milk.
Give that a mix on medium for another 30 seconds.
And that is looking pretty good, so now it's time to scoop the batter in to your cupcake cases.
I'm going to use spoons for that as usual, so I'm just going to put about
this much in, straight on top of the buttery biscuit base.
I'm going to bake these at 170c for 20 - 22 minutes.
While my cakes are cooking in the oven, I'm going to get on with making some tea syrup.
Now this is going to be used at the very end to decorate the cakes, but because it gets quite hot
I'm going to need a bit of time for it to cool down so I'm making it now.
And for that I have brewed 100ml of boiling water with 3 teabags for about 5 minutes to make this
really super strong tea.
And I'm going to pour the liquid from that in to the saucepan.
It's a lovely rich golden amber colour.
And to that I'm going to add 80g of caster sugar.
I'm going to heat that on a low temperature for about 3 or 4 minutes to make a syrup.
Just give it a little swirl every now and then.
So my tea and sugar has reached a really nice syrupy consistency so that is just cooling down over there.
my cakes are out of the oven and they are cooling down over here so now it is time to make my buttercream.
This is going to be a tea buttercream using the lovely milk we made earlier and to start with I have
200g of soft unsalted butter.
And that just needs to beaten at a high speed for about 5 minutes.
When that's ready I'm going to add 450g of sifted icing sugar in two stages
beating really well in between each one.
Once that's had a few minutes of beating it's time to add the milk, so I've got 3 tablespoons in here
I might add another little tablespoon if it gets a bit stiff but I'm going to start with three.
That's ready and it's gone a really beautiful colour and I could ice my cake straight away with this.
But I'm actually going to fill my cakes with lemon curd.
Now you don't have to do this but I think it is a really nice way of adding a little more zing to these cupcakes.
So I have my cakes here and I like to make holes in them with an apple corer because it removes a whole piece
so I can fill it with lemon curd.
Pop it right in the center and give it a little twist.
I have my lemon curd here and you can use store bought lemon curd if you like,
but if you want to make your own click on the link now for my recipe.
I'm just going to put this in to a small piping bag.
And then stick the end of your piping bag in to each hole and give it a squirt.
Now they're all filled I have to decorate them.
I've got a piping bag here with a star nozzle on the end and I'm going to fill it up with my buttercream.
Little twist.
and then decorate your cupcakes.
Now I'm going to finish these off with a little drizzle of my tea syrup which has had plenty of time to cool down.
There it is, my delicious zesty cupcake infused with English Breakfast tea with a hint of lemon.
Delicious and I'm going to go and enjoy one of these with a nice cup of tea.
In the meantime if you want some more ideas on how to use tea in a new exciting way
don't forget to check out Becky Sheeran's video over on Drinks Tube for her Earl Grey Martini recipe.
Thank you so much for watching, I hope you have enjoyed this video and don't forget to subscribe
to Drinks Tube, Food Tube and my channel if you want by clicking on the links.
I'll be back soon so I will see you around!