hi guys Jamie Oliver here the gang from
PG tipps have set me and my team a
challenge to see if we can use some of
their brand new tea flavors in some
classic dishes here’s our lovely baking
queen cupcake Gemma showing her take on
a classic cupcake using some delicious
English breakfast tea hi guys cupcake
Gemma here I’ll be using fresh lemons
and lemon curd to complement the light
refreshing flavor of the tea and these
are going to make a brilliant occasional
treat which are perfect for tea time or
any other time of day really but to
start with I’m going to infuse some milk
with some tea so I have 150 milliliters
of whole milk which I’m going to put
into a saucepan and to that I’m going to
add 60 bags and I need to heat that up
so I’m just going to use my hob for that
and that just needs to simmer on a low
heat for about three or four minutes
until it’s really really strong and just
give it a little swirl every now and
then to help the tea long alright that’s
looking a lovely rich color so I’m just
going to take that off the heat and put
a lid on and then leave it to cool until
I need it so next up is the buttery
biscuit base now in my opinion the
perfect biscuit for a nice cup of tea is
a rich tea biscuit the clue is in the
name rich tea so they look like this and
they are delicious and so I ground it up
150 grams of those and I’m going to add
50 grams of melted butter to that and
I’ve got one and a half tablespoons or
golden syrup as well and I’m just going
to give that a really good stir until
it’s really super mix and next you then
need to scoop for your buttery biscuit
base into your paper cases and I
normally use about just over a
tablespoon for that so this is perfect
it’s going to scoop them in and press
them down
I’m leaving my biscuit bases to one side
while I get on with making my cake
batter and this is where I need my tea
mug so I already have some which I made
earlier and it’s nice and cool now but
to start with I’m going to put 125 grams
of self-raising flour into my mixing
bowl along with 125 grams of caster
sugar and a quarter of a teaspoon of
bicarbonate of soda and I’m just going
to shuffle that through just it and to
give it a little bit more zing i’m going
to zest 1 lemon straight in here as well
and then 125 grams of soft unsalted
butter so put that onto your mixer and
then add two large free-range eggs and
that just needs to be mixed on a medium
speed for about 60 seconds it all comes
together and then add one and a half
tablespoons of your tea infused milk and
give that a mix on medium for another 30
seconds
and that is looking pretty good so now
it’s time to scoop the batter into your
cupcake cases I’m going to use spoons
for that as usual so I’m just going to
put about this much in just straight on
top of that buttery biscuit base I’m
going to bake these at 170 degrees C for
20 to 22 minutes while my cakes are
cooking in the oven I’m going to get on
with making some tea syrup now this is
going to be used at the very very end to
decorate the cakes but because it gets
quite hot I’m going to need a bit of
time for it to cool down so I’m making
it now and for that I have brewed a
hundred millilitres of boiling water
with three teabags for about five
minutes to make this really super strong
tea and I’m going to pull the liquid
from that into this saucepan
it’s a lovely rich golden amber color
and to that I’m going to add 80 grams of
caster sugar and I’m going to heat that
on a low temperature for about three or
four minutes to make a syrup and just
give it a little swirl every now and
then
my tea and sugar has reached a really
nice syrupy consistency so that’s just
cooling down over there and my cakes are
out of the oven and they’re cooling down
over here so now it’s time to make my
buttercream and this is going to be a
tea buttercream using the lovely milk we
made earlier and to start with I have
200 grams of soft unsalted butter and
that just needs to be beaten at quite a
high speed for about five minutes
and when that’s ready I’m going to add
450 grams of sifted icing sugar in 2
sages beating really well in between
each one
and once I’ve had a few minutes of
beating it’s time to add some milk so
I’ve got three tablespoons in here I
might add another little tablespoon if
it gets a bit stiff but I’m going to
start with three
that’s ready and it’s got a really
beautiful color and I could ice my cake
straight away with this but I’m actually
going to fill my cakes with lemon curd
now you don’t have to do this but I
think it’s a really nice way of adding a
little bit more zing to these cupcakes
so I have my cakes here and I like to
make holes in them with a apple corer
because it kind of removes a whole piece
so I can fill it with lemon curd so just
pop it right in the center and give it a
little twist
take them
and I have my lemon curd here and you
can use store-bought lemon curd if you
like but if you want to make your own
click on the link now for my recipe I’m
just going to put this into a small
piping bag and then just stick the end
of your piping bag into each hole and
give it a squat
so now they’re all filled I’m going to
decorate them so I’m just got a piping
bag here with a star nozzle on the end
I’m going to fill it up with my
buttercream do a little twist and then
decorate your cupcakes
and now I’m going to finish these off
with a little drizzle of mighty syrup
which has had plenty of time to cool
down there it is my delicious zesty
cupcake infused with English breakfast
tea with a hint of lemon delicious and
I’m going to go and enjoy one of these
with a nice cup of tea in the meantime
if you want some more ideas on how to
use tea in a new exciting way don’t
forget to check out Becky Sharon’s video
over on drinks tube for her oh great
martini recipe thank you so much for
watching I hope you’ve enjoyed this
video and don’t forget you can subscribe
to drinks tube foodtube and my channel
if you want by clicking on the links
I’ll be back soon so I’ll see you around
bye
you
PG tipps have set me and my team a
challenge to see if we can use some of
their brand new tea flavors in some
classic dishes here’s our lovely baking
queen cupcake Gemma showing her take on
a classic cupcake using some delicious
English breakfast tea hi guys cupcake
Gemma here I’ll be using fresh lemons
and lemon curd to complement the light
refreshing flavor of the tea and these
are going to make a brilliant occasional
treat which are perfect for tea time or
any other time of day really but to
start with I’m going to infuse some milk
with some tea so I have 150 milliliters
of whole milk which I’m going to put
into a saucepan and to that I’m going to
add 60 bags and I need to heat that up
so I’m just going to use my hob for that
and that just needs to simmer on a low
heat for about three or four minutes
until it’s really really strong and just
give it a little swirl every now and
then to help the tea long alright that’s
looking a lovely rich color so I’m just
going to take that off the heat and put
a lid on and then leave it to cool until
I need it so next up is the buttery
biscuit base now in my opinion the
perfect biscuit for a nice cup of tea is
a rich tea biscuit the clue is in the
name rich tea so they look like this and
they are delicious and so I ground it up
150 grams of those and I’m going to add
50 grams of melted butter to that and
I’ve got one and a half tablespoons or
golden syrup as well and I’m just going
to give that a really good stir until
it’s really super mix and next you then
need to scoop for your buttery biscuit
base into your paper cases and I
normally use about just over a
tablespoon for that so this is perfect
it’s going to scoop them in and press
them down
I’m leaving my biscuit bases to one side
while I get on with making my cake
batter and this is where I need my tea
mug so I already have some which I made
earlier and it’s nice and cool now but
to start with I’m going to put 125 grams
of self-raising flour into my mixing
bowl along with 125 grams of caster
sugar and a quarter of a teaspoon of
bicarbonate of soda and I’m just going
to shuffle that through just it and to
give it a little bit more zing i’m going
to zest 1 lemon straight in here as well
and then 125 grams of soft unsalted
butter so put that onto your mixer and
then add two large free-range eggs and
that just needs to be mixed on a medium
speed for about 60 seconds it all comes
together and then add one and a half
tablespoons of your tea infused milk and
give that a mix on medium for another 30
seconds
and that is looking pretty good so now
it’s time to scoop the batter into your
cupcake cases I’m going to use spoons
for that as usual so I’m just going to
put about this much in just straight on
top of that buttery biscuit base I’m
going to bake these at 170 degrees C for
20 to 22 minutes while my cakes are
cooking in the oven I’m going to get on
with making some tea syrup now this is
going to be used at the very very end to
decorate the cakes but because it gets
quite hot I’m going to need a bit of
time for it to cool down so I’m making
it now and for that I have brewed a
hundred millilitres of boiling water
with three teabags for about five
minutes to make this really super strong
tea and I’m going to pull the liquid
from that into this saucepan
it’s a lovely rich golden amber color
and to that I’m going to add 80 grams of
caster sugar and I’m going to heat that
on a low temperature for about three or
four minutes to make a syrup and just
give it a little swirl every now and
then
my tea and sugar has reached a really
nice syrupy consistency so that’s just
cooling down over there and my cakes are
out of the oven and they’re cooling down
over here so now it’s time to make my
buttercream and this is going to be a
tea buttercream using the lovely milk we
made earlier and to start with I have
200 grams of soft unsalted butter and
that just needs to be beaten at quite a
high speed for about five minutes
and when that’s ready I’m going to add
450 grams of sifted icing sugar in 2
sages beating really well in between
each one
and once I’ve had a few minutes of
beating it’s time to add some milk so
I’ve got three tablespoons in here I
might add another little tablespoon if
it gets a bit stiff but I’m going to
start with three
that’s ready and it’s got a really
beautiful color and I could ice my cake
straight away with this but I’m actually
going to fill my cakes with lemon curd
now you don’t have to do this but I
think it’s a really nice way of adding a
little bit more zing to these cupcakes
so I have my cakes here and I like to
make holes in them with a apple corer
because it kind of removes a whole piece
so I can fill it with lemon curd so just
pop it right in the center and give it a
little twist
take them
and I have my lemon curd here and you
can use store-bought lemon curd if you
like but if you want to make your own
click on the link now for my recipe I’m
just going to put this into a small
piping bag and then just stick the end
of your piping bag into each hole and
give it a squat
so now they’re all filled I’m going to
decorate them so I’m just got a piping
bag here with a star nozzle on the end
I’m going to fill it up with my
buttercream do a little twist and then
decorate your cupcakes
and now I’m going to finish these off
with a little drizzle of mighty syrup
which has had plenty of time to cool
down there it is my delicious zesty
cupcake infused with English breakfast
tea with a hint of lemon delicious and
I’m going to go and enjoy one of these
with a nice cup of tea in the meantime
if you want some more ideas on how to
use tea in a new exciting way don’t
forget to check out Becky Sharon’s video
over on drinks tube for her oh great
martini recipe thank you so much for
watching I hope you’ve enjoyed this
video and don’t forget you can subscribe
to drinks tube foodtube and my channel
if you want by clicking on the links
I’ll be back soon so I’ll see you around
bye
you
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