Book Challenge #1 - The Great British Bake Off!

And so the challenge begins! The rules of the challenge are really quite simple, I just have to use one recipe or pattern from each book already in my possession, before I buy any more! As easy as it may sound, it's actually quite daunting, which I definitely hadn't expected. Where should one start? I have severe 'that's-way-too-hard-for-me' phobia and that's at the fore of my mind as I approach the bookshelf... 

I began with a casual flick through the Great British Bake Off book, opening the book at the Earl Grey cupcakes page. I'm not a huge believer in fate, but this was meant to be. Not only do I love Earl Grey beyond all belief, the recipe sounded simple and completely achievable! 

The finished article!

I was particularly scared of this book; the bakers on the programme are always so accomplished and know exactly what they're talking about, have all the right stuff, and usually know how to work an oven. I am none of the above. Don't get me wrong, I can produce a rudimentary cupcake when pushed, so this was just a tiny bit more of a challenge than usual. Start small. All you do differently is throw two Earl Grey teabags into some hot milk, leave them to infuse for two minutes, then slowly add the milk as you beat in the flour. 

I did make the cakes in the most drawn-out way possible; I made the cakes on a Thursday, didn't want to rush and make a mistake, so didn't ice them until the Friday?! There's some warped logic in there somewhere.

A note must be made here of my intense dislike for icing sugar. I've never been fond, but this had me decided once and for all. It just goes EVERYWHERE. Even with the gentle touch of a wooden spoon, I manage to inhale it. I just hate it, so much. Also, I apologise for the piping, it leaves a little to be desired...

Earl Grey Cupcakes

You will need..
For the cupcakes...

• 200ml semi-skimmed milk.
• 2 Earl Grey teabags
• 115g unsalted butter (softened)
• 225g caster sugar
• 2 large eggs, at room temperature
• 250g plain flour
• 1 teaspoon baking powder

 For the icing...

•  75g unsalted butter softened
• grated zest and juice of 2 large, unwaxed lemons
• 375g icing sugar, sifted

1 x 12-hole muffin tray, lined with paper muffin or cupcake cases; a piping bag fitted with a star tube (optional)

Preheat the oven to 180c/350f/gas 4. Heat the milk in a pan until it is steaming hot. Remove from the heat, add the tea bags and leave to infuse for 2 minutes. Squeeze the bags gently, then remove them. Measure 150ml milk and leave to cool to room temperature (if the milk is warm it will melt the butter in the cake mixture).

In a large mixing bowl, beat the butter with the sugar until creamy. Add the eggs, one at a time, beating in well. Add one-third of the flour to the creamed mixture and beat well. Pour in one-third of the measured tea infused milk and and beat again. Repeat until all the flour and the milk have been added.

Carefully spoon the mixture into the cup-cake cases, dividing evenly so they are all about two-thirds full. Bake for about 20 minutes or until a skewer inserted into the centre of a cup cake comes out clean. Remove from the oven and leave the cakes in the tray for about 10 minutes, then transfer to a wire rack to cool.

To make the icing, beat the butter with 5 tablespoons of the lemon juice and half the icing sugar until smooth. Gradually add the remainder of the icing sugar, beating well until smooth and creamy. Taste and add a little more juice if needed. Pipe or spread swirls of icing onto the cupcakes and decorate with the lemon zest.

Happy baking!