Orange and Earl Grey cupcakes

We’ve taken a shortcut with cupcake mix so you can spend more time getting the delicious tea-infused icing just right.

More than 1 hour

Makes 12


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  • 3 Earl Grey tea bags
  • 1 cup (250ml) hot milk
  • 1 box (500g) PnP vanilla cake pre-mix
  • ¼ cup (60ml) orange juice
  • Grated peel of 2 oranges



  • ½ cup (125g) butter, cubed and at room temperature
  • 4 Earl Grey tea bags, steeped in ¼ cup (60ml) boiling water
  • 4 cups (520g) Icing sugar



  1. Steep tea bags in hot milk for 20 minutes, then discard bags.
  2. Preheat oven to 180°C and line a 12-cup muffin pan with paper baking cups.
  3. Prepare cupcake premix as per packet instructions, adding orange juice, grated peel and cooled tea-infused milk.
  4. Spoon batter into muffin pan cups.
  5. Bake for 18-22 minutes until golden or until a skewer inserted into the centre comes out clean.
  6. Cool on a wire rack.
  7. Whisk butter using an electric mixer until smooth, then whisk in cold tea.
  8. Add icing sugar one cup at a time, whisking until fluffy and smooth before adding the next.
  9. Spoon or pipe onto cooled cupcakes.
  10. Serve with caramel-dipped naartjie segments, if you like.


Dip naartjie segments in hot caramel, leave to set for 20 minutes and use as a garnish.



Browse more baking recipes here.


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