Wednesday: Adventures in Conventioning (And Earl Grey Cupcakes)

We’re back and all refreshed (finally) from running Denver’s ragingly successful Steampunk/Science Fiction/Alternate History convention!

I had the opportunity to meet a multitude of wonderful, talented people–including such greats as Gail Carriger, Selena (S.J.) Chambers, Jon Magnificent, Trae Dorn, and so many guests I don’t have room to list them all. The energy and transparency of everyone involved was exhilarating. We’ve had a wonderful time together, and now my head is already churning with thoughts of those new ideas to come.

In that light, it appears that we have decided to host a Cupcake War at the next AnomalyCon. With that in mind, here I share the recipe for the cupcakes we used for the AnomalyCon tea this year!

(Original credit to recipe from which we snagged the idea):

Earl Grey Cupcakes with Cream Cheese Earl Grey Frosting

This version makes roughly 30 cupcakes:

For the cupcakes:

1 cup unsalted butter (1 stick) at room temperature
2 cups sugar
4 eggs
3 1/2 cups of flour
3 tsp baking powder
1 tsp salt
1 cup milk
4 bags of earl grey, just the leaves
2 tsp vanilla

For the frosting

We cheated and used 1/2 can whipped cream cheese frosting
A few drops (2-3) purple food coloring
3 bags earl grey (just the leaves)
1 tsp milk

Preheat oven to 350 degrees. Either fill a pan with cupcake liners or use the self-supporting silicon or aluminum cupcake liners (we prefer the latter). Cream butter on high with standing or hand mixer. Add sugar and beat until fluffy. Add eggs, one at a time, incorporate completely. In separate bowl combine tea leaves, flour, salt and baking powder. Mix half of dry mixture into butter, then all of milk, then finally the rest of the dry mixture. Mix thoroughly until combined well.
Fill cupcake liners 2/3 of the way full of batter. Bake in 350 degree oven for about 15 minutes, until tops are beginning to lightly brown and a toothpick inserted in the center comes out clean. Cool cupcakes completely before icing.

For the icing, beat whipped cream cheese frosting with earl grey leaves and food coloring. Either spread on completely cooled cupcakes or add 1tsp milk to make the frosting a piping consistency.
If you don’t like the light texture of the earl grey leaves, run them through a food processor before adding to the other ingredients.

Voila! Enjoy a cupcake of tea!