The “Jane Austen”


{Lavender cupcake with Lady Grey Tea icing}

This cupcake would be lovely with afternoon tea. And why not open the first few pages of Emma while you’re at it?

Based on a recipe posted by Claire Gallam, this is a personalized version where I lightened the color of the cupcake, mixed actual tea leaves into the icing, and used Lady Grey tea. In the pictures, you’re seeing sprinkled Royal Blend tea from Fortnum and Mason’s in London.

I know this seems obvious, but you never know what people will do…the lavender that comes in a sachet that you put in your drawer? Don’t use that to cook. You need culinary lavender.

Don’t know where to find lavender? I got mine from a very nice lady who grows the lavender in Boulder Creek, CA. Visit

Scroll to the bottom for the sound bites on this cupcake!

Yields 24 cupcakes

For the cupcakes: 

  • 2 stick butter, softened
  • 1 cup white sugar
  • 1 cup lavender sugar (if you don’t have it, use another cup of regular white sugar)
  • 4 eggs
  • 2 teaspoon vanilla
  • 1 teaspoon red food coloring
  • 1 teaspoon blue food coloring
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 5 tablespoons dried culinary lavender, chopped (or ground lavender)
  • About 1-1/3 cup light cream

For the frosting: 

  • 2 stick butter, softened
  • About 6 cups powdered sugar
  • 4 Earl Grey tea bags
  • 1/2 cup boiling water
  • 2 tbsp loose tea leaves

Cupcake Directions:

1. Preheat the oven to 350 degrees F. Line a cupcake tin with liners and set aside. Meanwhile, in a large mixing bowl, beat the butter and sugar with an electric stand mixer until combined.

2. Add the eggs and vanilla and beat until creamy.

3. Stir in the food coloring and mix until you get a deep purple. The color will lighten as you add more ingredients.

4. Using a spatula, stir in the flour, baking powder and chopped lavender.

5. Mix until batter is fully combined. Stir in cream.

6. Fill each cupcake liner 2/3 full with batter and bake for about 13 minutes (mine took more time), or until a toothpick inserted in the middle comes out dry.

Frosting Directions:

1. Boil water.

2. Pour the water into a measuring cup to make sure you’ve got 1/2 cup. (Do not overdo it. Better to have less water than more.)

3. Steep tea bags in the water for at least 10 min.

4. Beat the butter and 4 cups powdered sugar together until a thick, creamy frosting forms.

5. Add the liquid tea to the frosting and add remaining 2 cups powdered sugar.

6. Stir in tea leaves and mix thoroughly. If frosting is too liquid, add more powdered sugar. When it’s close to the right consistency, you can also refrigerate it for 20 minutes before frosting onto the cupcakes.

7. Frost when cupcakes are cool, then sprinkle tea leaves on top for decoration.



3 thoughts on “The “Jane Austen”

  1. I loved it! The lavender and lady grey tea flavors really complement each other. I can’t wait for your next delicious creation. 🙂

  2. Pingback: Lavendar Cupcakes | Sweet Tooth

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