On Wednesday we posted up an image of the ingredients we’d be using to whip up a tasty yet mysterious baked treat. We thought it’d be fun to see if anyone could guess the flavour. We had a few close guesses (like ‘Earl Grey & Ginger’ and ‘Tea with Vanilla or Ginger’), but none that hit the nail on the head. The ingredients we photographed for everyone to figure out were… Yorkshire Tea, vanilla pod, lemon sherbet crystals and crystallised ginger! So without further ado here is this weeks Mystery Flavour… *drumroll*

Yorkshire Tea with Lemon Sherbet Buttercream & Crystallised Ginger!

We’ve wanted to bake a cake using good ol’ Yorkshire Tea for a while now. Back when we began putting our flavour menu together we had ideas for a tea-total collection. Lovely comforting cupcakes like Darjeeling and Lime and Yorkshire Tea with Crystallised Ginger sprinkles were on the top of our ‘Need to Bake (and Eat)’ list. It took us a while to finally try out this flavour, but here it is…

Makes approximately 12 cupcakes

For the cupcakes…

226g self raising flour
226g butter
226g caster sugar
4 eggs
12 tablespoons of ground ginger nut biscuits
2 tags of Yorkshire Tea

Step one: To get a good tea flavour to your cake the trick is to ‘brew’ your tea leaves in the butter you’ll be using in your cake. Melt the butter in a saucepan, add the tea leaves and stir.

Step two: Preheat your oven to Gas Mark 3/325F/170C

Step three: Cream the tea butter (once cooled down) with sugar and once well mixed add in the flour and then the eggs.

Step four: Set out your cupcake cases and add a tablespoon of ground ginger nut biscuit to each before adding your mixed batter. Adding the ground ginger biscuit gives these cupcakes a lovely pop of spice to the taste!

Step five: Bake from around 12-18 minutes until a golden brown on top and leave to cool on a counter.

For the buttercream…

250g butter
250g - 350g icing sugar
3 heaped tablespoons of lemon sherbet crystals
1 vanilla bourbon pod
5 pieces of crystallised ginger (chopped into tiny pieces)

Step one: Cut your butter into small cubes and cream your butter until soft. Gradually add icing sugar until a good consistency.

Step two: Add some vanilla bourbon by slicing open a pod and scraping the tiny black seeds into the buttercream. Mix well and add your lemon sherbet crystals.

Now all you need to do is pipe some beautiful swirls of buttercream on top of your Yorkshire Tea cupcakes and add the chopped crystallised ginger on top!