Tala Libertyville’s Unit B Cupcakes
There is something about this spring that is making me feel so inspired to bake and cook for others. While I love to bring the classics (my chocolate chip cookies never disappoint), there is something about seasons changing and the influx of picnics that makes me want to experiment with fun and familiar ideas. So there is truly no better way to share that than with my cupcake recipe using the perfect flavor combination featured in Libertyville’s own exclusive drink, the Unit B. The lavender, rosemary and earl grey are just interesting and approachable enough to impress and satisfy any brunch table needs. If you’ve ever had the privilege of tasting the Unit B latte, I feel like it can only be described as a warm, comforting hug. There is no better treat to make a loved one than these cupcakes, for any and every occasion and celebration.
While the process is slightly more involved than a usual cupcake recipe, the techniques used will help broaden your knowledge as a baker, especially as it comes to incorporating tea flavors. I truly did not find it difficult as it was more complicated but that made it fun! I absolutely recommend baking these with a friend. I especially love the cupcake form as they’re much easier to share! As well as customize and decorate for whatever theme you might want them for. I used just a few drops of ube natural coloring to give the effect of ‘lavender’ but the frosting itself begins as a white blank canvas for any sprinkles, colors, or designs. I have always been much better at the baking correctly part of the process, the end product is seldom visually stunning. So I kept it fairly rustic and simple.
There is very little to mess up with this recipe as long as you do not overmix. The key with keeping this batter fluffy and moist is letting the air stay folded in as best as possible. The separate bowls are sadly very necessary, but very worth it. I did use a mortar and pestle to grind my earl grey tea leaves as fine as possible and it was very effective; The leaves should not be dust but be closer to the texture of sugar. And of course, I must mention I have used my absolute favorite Rishi Earl Grey every time I make this recipe and it turns out better than the last.
Earl Grey CupcakeS
Ingredients:
2 ¼ cups all-purpose flour
2 tsp baking powder
1 tsp Rishi Earl Grey tea, finely ground
½ tsp salt
¾ cup salted butter, room temperature
1 ½ cup granulated sugar
3 large eggs, room temperature
1 ½ tsp vanilla extract
1 cup Earl Grey milk**, room temperature
**1 ½ cups of milk
1 heaping tbsp Rishi Earl Grey tea
Directions:
Combine milk and tea in a small pot and bring to a boil, over medium-high heat. Turn off and steep for at least 10 minutes, no more than 20. Strain and set aside.
Preheat oven to 350℉ and prepare cupcake tins, expecting 20-24.
In a smaller bowl, whisk the dry ingredients first: flour, baking powder, ground earl grey, and salt.
Ensuring the butter is room temperature, cream together the sugar and butter for approximately 3 minutes, or until pale yellow and fluffy. Each egg is then added one at a time, with reduced speed to maintain a fluffy batter and fully incorporate before adding the next. Then, add vanilla.
The dry ingredients and the infused milk are alternated when added to the batter, starting with the flour. There should be 3 additions of the flour and two of the milk. Fully incorporate before adding the next. Ensure you only add 1 cup of earl grey milk to the batter.
Fill about ⅔ of each cupcake wrapper and bake until an inserted toothpick is clean, approximately 24-26 minutes.
Lavender Rosemary Buttercream
Ingredients:
1 ½ tablespoons culinary lavender
2 tablespoons granulated sugar
2 teaspoons dried rosemary
⅓ cup salted butter, room temperature
1 teaspoon vanilla extract
~4 ½ cup powdered sugar
~¼ cup of milk
Directions:
Start by grinding the lavender, rosemary, and sugar either with a mortar and pestle or a food processor until it becomes a fine powder. Any larger pieces left over should be sifted before using.
Cream the butter on its own until fluffy. Then, sift the granulated sugar mixture first before sifting 4 cups of the powdered sugar into the butter and mixture together, on low speed. Add vanilla and all of the milk.
Mix the frosting until all ingredients are well incorporated and assess any texture issues. If too runny, slowly sift more powdered sugar until it is thick and spreadable. If too thick and sugary, add small splashes of milk until it is smooth. Add any desired food coloring as well when adding vanilla.
Assemble the cupcakes once they are taken out of the tray and cooled completely. Using a knife or a piping bag, add a generous layer of rosemary, lavender buttercream to the earl grey cupcakes. A sprig of rosemary or a few sprinkles of brown sugar as a topping would create the ultimate nod to the Unit B latte.
If the Libertyville cafe is a bit of a hike from you, or you just can’t get enough of these Unit B flavors, feel free to give these amazingly delicious and fairly easy cupcakes a try! They are the perfect way to say happy birthday, thank you, or I love you! Happy baking!
Mel Kreppein
Meet Mel, a Gurnee native that has a passion for people, planet, and coffee. Crafting at the Libertyville cafe, she spends her free time going on walks, doing art, and hanging out with her cat Prudence.