Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk until well mixed.
- In another bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition to incorporate air for fluffiness.
- Stir in the milk and vanilla extract until the mixture is smooth.
- Gradually mix in the dry ingredients until just combined; be careful not to overmix.
- Fold in the Earl Grey tea leaves gently, followed by the fresh blackberries.
- Divide the batter evenly into the lined cupcake tins.
Baking
- Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
These cupcakes are best enjoyed fresh but can be stored in an airtight container at room temperature for up to three days. They freeze well for up to three months.
