Earl Grey and Rose Cupcakes by Amy-Beth Ellice

Amy-Beth Ellice is a rising star in the culinary world and is Britain’s youngest baker. At just 17 years old Amy has recently published Amy’s Baking Year, published by John Blake, a beautiful seasonal recipe book, which is currently on sale nationwide in WHSmith, Hobbycraft and Harrods. Already working on her second book Amy-Beth has garnered the support of celebrity chef such as Ina Garten The Barefoot Contessa, Gizzy Erskine and Britain’s favourite soprano Katherine Jenkins.

Amy also has a regular column in OK! Magazine and is working on her contribution for the August issue, which is themed around afternoon tea.

We have been very lucky and Amy-Beth Ellice has created this stunning Earl Grey and Rose Cupcake recipe for us. These are utterly delicious and perfect for enjoying at all times of the day!

Happy baking!

Ingredients  Makes 12

For the cupcakes
Qty Ingredients
175g (6oz) Salted Butter
175g (6oz) Caster Sugar
175g (6oz) Self-Rasing Flour
3 Large Eggs
1tsp Vanilla Extract
1tsp Rosewater
For the earl grey buttercream
Qty Ingredients
225g (8oz) Butter
450g (1lb) Icing Sugar
2 tbsp Warmed Milk
2 Earl Grey Teabags
2tbsp Pink Food Colouring (Gel or Paste is Best)
Rose Petal Jam (makes 2 jars)
Qty Ingredients
110g (4oz) Scented Rose Petals
450g (1lb) Granulated Sugar
1 Litre (1¾ Pints) Water
2 Lemon Juice
To decorate
Qty Ingredients
1 Egg White, Lightly Whisked
75g (3oz) Caster Sugar
1 Handful Rose Petals


To make the rose petal jam to fill the centres of your cupcakes

Sterilise the jam jars. First wash the jars in soapy water and then rinse. Place the jars upside down on a baking tray in the oven preheated to 180ºC/Fan 160ºC/350ºF/Gas mark 4 for 5 minutes until dry (or you can carefully swill the washed jars with boiling water).

Pick the petals making sure they are pesticide and insect-free. If the petals are large, tear them into smaller pieces. Put the rinsed and dried petals in a large bowl with half of the sugar. Gently stir together, then cover and leave in a warm place overnight.

Add the rest of the sugar, the water and lemon juice to a large pan. On a low heat, stir until the sugar has dissolved, then stir in the rose petal and sugar mix. Simmer for 20 minutes, then turn up the heat and boil for another 5 minutes, until it thickens and reaches setting point.

Leave to cool before using. Ladle any extra jam into sterilised jars using a jam funnel. Seal with a lid immediately and store in a cool place.


To make the crystallised rose petals

To make the crystallised rose petals, collect your petals making sure they are pesticide and insect-free. Dip a small decorating brush into the egg white and carefully brush the petals, using just enough egg white to cover the surface.

Spoon sugar over each petal, making sure to cover both sides, and then shake off the excess.

Dry the petals on baking parchment for at least 3 hours before using – make them the day before if you can.


To make the cakes

Preheat the oven to 180ºC/Fan 160ºC/350ºF/Gas mark 4, and line a 12-hole muffin tin with paper cupcake or muffin cases.

Put the butter, caster sugar, eggs, vanilla extract and rosewater into the bowl of a free-standing electric mixer.

Then sift in the flour, lifting your sieve quite high to incorporate air, and beat for 1-2 minutes until light and creamy. Divide the mixture evenly among the paper cases.

Bake in the preheated oven for 20-25 minutes until well-risen and a skewer inserted into the middle of one of the cakes come out clean.

Remove from the oven and leave to cool in the tin for 10 minutes.

Transfer to a wire rack to cool completely. Then, using an apple corer, make a hole in the centre of the top of each cupcake. Spoon about 1 tablespoon of rose petal jam into the hole in each cupcake.


To make the buttercream

Steep the tea bags in the warm milk for about ten minutes and allow to cool.

While the milk is infusing, beat the butter until soft and creamy. Sift the icing sugar and add to the creamed butter in two additions mixing in a low speed. When fully incorporated, add the cool tea-infused milk and beat for 3-5 minutes on a higher speed.

Mix in a tiny amount of pink food colouring to the buttercream using the tip of a cocktail stick.

Spoon the buttercream into a piping bag fitted with a star nozzle and swirl it on top of the cupcakes.

To decorate your cupcakes, top with crystallised rose petals.

Then serve each cupcake in a pretty teacup and of course, with your favourite cup of tea.