Tea Leaves Cupcakes with Crumble Topping

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One more cupcake recipe which I have bookmarked to bake long time ago. The original recipe is from Florence [Do What I Like - Lady Grey Cupcakes with Yuzu Cream]. Florence uses Lady Grey [1 tablespoon], a light black tea blend, which has been flavoured with lemon and orange, scented with a hint of Bergamot. The aroma is definitely citrus. Since I didn't have this tea, I substituted it with Lipton tea sachet just to try out this recipe before I buy the Lady Grey. Instead of Yuzu Cream, I used crumble topping.

It's a good attempt as I believe most people will have tea bags in the kitchen to try these cupcakes. Steps are easy and straightforward. This cupcake has the tea aroma but not the citrus flavour without the Lady Earl tea.
The texture is soft, light and fine, with the crumble topping, it's a nice cupcake. It's a keeper as I always have a liking for soft and light cupcakes that aren't too sweet too. My hubby gave a thumbs up for this when he had one while the cupcake was still warm.

Visit this site for Its' Nutritional Facts

Ingredients

[makes 9 cupcakes]

50 gm butter - room temperature

50 gm castor sugar

1/4 tsp salt

1 large egg

65 ml milk

130 gm self raising flour

1 sachet Lipton tea

Crumble Topping

20 gm butter

20 gm castor sugar

60 gm plain flour or 45 gm plain flour+1 1/2 tbsp ground almond

- Rub in until it's like bread crumbs and refrigerate until required

Line baking tray with paper casings. Preheat oven at 175 degrees C.
Sieve flour and fine tea leaves together. Set aside.
Cream butter, sugar and salt in a mixing bowl with a hand whisk until light and fluffy.
Add in the egg, beat well until creamy and light.
Fold in 1/2 portion of the sifted flour and milk. Mix well with a spatula.
Add the rest of flour and milk. Mix to just combine.
Spoon batter into prepared paper casings until 80% full. Top with crumble toppings.
Bake in preheated oven on middle rack for 20-25 minutes.