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Earl Grey Breakfast Cupcakes

by Jemma Wilson from Jamie’s Food Tube: The Cake Book

Enjoy the English breakfast tastes of tea and toast with these sweet Earl Grey Cupcakes by Jamie Oliver's Food Tube's baking star Cupcake Jemma. The cakes are filled a squeeze of marmalade and topped with Earl Grey flavoured buttercream icing. Delicious!


This cupcake reminds me of my grandma Mabel’s quintessentially English breakfasts in Wallasey (minus the Cheshire cheese, which I always thought was a little odd).

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For the cupcakes:
3 slices of brown bread
250g unsalted butter, plus extra for spreading, softened
250g self-raising flour
250g caster sugar
1/2 tsp bicarbonate of soda
4 large free-range eggs
1/2 x 450g jar of fine-cut marmalade
For the Earl Grey infused milk:
200ml whole milk
2 heaped tbsp Earl Grey tea leaves
For the buttercream icing:
300g unsalted butter, softened
675g icing sugar

Essential kit

You will need 2 x 12-hole muffin trays, with snug-fitting paper cases and 1 piping bag with a 5mm nozzle.


You will need 2 x 12-hole muffin trays, with snug-fitting paper cases and 1 piping bag with a 5mm nozzle for this recipe.

Preheat the oven to 170°C fan/375°F/gas 5. Start by making the Earl Grey infused milk: place the milk and tea leaves in a small pan over a medium heat. Bring the milk almost to the boil – keep a close eye on it – then reduce the heat to low and simmer gently for around 2 minutes. Remove the pan from the heat, cover with a lid and leave to cool completely, then strain through a sieve.

Toast the bread until slightly burnt, then butter both sides and bake in the oven for 5 to 10 minutes, or until crisp enough to snap. Remove and leave to cool, then whiz in a food processor or grate with a box grater and set aside. Sift the remaining dry cupcake ingredients into a large bowl, add the butter and eggs, then beat for 60 seconds with an electric mixer (I prefer the free-standing type). Add 3 tablespoons of Earl Grey infused milk and whisk for 20 seconds, or until well combined.

Scrape down the sides of the bowl with a spatula, then give the mix a final blast for 30 seconds to make sure it’s all incorporated. Fill the paper cases two-thirds full with mixture, but don’t bother to smooth it out. Bake for 20 minutes, or until they spring back when touched. Leave to cool, transferring to a wire cooling rack after 5 minutes.

Meanwhile, make the icing. Beat the butter with an electric mixer for 4 to 5 minutes, or until pale and smooth. Sift the icing sugar into a large bowl, then add to the butter in two stages, beating well between each. Gradually add 6 tablespoons of Earl Grey infused milk and beat for a further 3 to 5 minutes, or until well combined. Once the cupcakes are cool, poke a hole into the middle of each with a chopstick, twist to widen the hole, then use a piping bag to fill each one with a little marmalade. Decorate with the icing, sprinkle over the buttered toast crumbs and serve.

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