I love tea, especially Earl Grey, but I usually have some left in the pot. I forgot to take the leaves out and it steeped, but then I remembered seeing this post on the Patent and the Pantry through a wordpress search.
I can’t deal with cup measurements in baking, what is wrong with using scales you Americans\Canadians you? So I adapted the recipe to use my basic fairy cake as a base.
Earl Grey fairy cakes (makes 24ish)
Cream 125g soft unsalted butter with 125g caster sugar until light and fluffy. Then gradually add 125g self raising flour and 2 beaten eggs. Stir in 1 tsp vanilla essence and your steeped earl grey tea, however much you need to get a smooth, dripping-off-the-spoon consistency. I also threw in some unsteeped earl grey tea leaves, but its up to you.
Divide the mix into paper cases and bake in a 200 degree oven for about 15 mins or until cooked. Cool on a rack/grill pan and then ice.
Juice 1 large lemon and add to as much butter as you think you need. Cream in icing sugar until you get your lovely buttercream icing as thick as you like then, using a fork, swirl onto the top of your cakes. Yum!