Pea Cupcakes? Yes, really! I've used delicately sweet green peas, along with lemon and lavender to add a surprising green colour to these cupcakes. They're fragrant and zesty, plus they have an incredible Earl Grey icing. It's a flavor bomb!
1tablespoondried edible lavenderground in a pestle and mortar
2eggs
zest of 1 lemon
1cup(150g) all-purpose flour (plain flour)
1teaspoonbaking powder
½teaspoonsalt
For the Earl Grey Buttercream
⅓cup(75g) butterroom temperature
2cups(250g) powdered icing sugarsifted
2earl grey tea bags
2tablespoonmilkwarmed
Instructions
For the Pea Cupcakes
Preheat oven to 325F / 170C. Grease or line a muffin tray.
Cook the peas according to packet instructions, drain, puree and set aside to cool.
In a large bowl, cream together the butter, sugar and lavender until light and fluffy. Beat in the eggs, one at a time, and then beat in the cooled pea puree and lemon zest.
Sift in the flour, baking powder and salt, then stir gently until combined.
Fill the muffin cups ¾ full and bake for 15-20 minutes. Allow to cool in the tins for 10 minutes and then remove to cool completely on a wire rack. Frost with the buttercream when cold.
For the Earl Grey Frosting
Steep the tea bags in the warm milk for about ten minutes and allow to cool. Carefully cream the butter and icing sugar together in a large bowl. Blend in the tea-infused milk until fluffy.