Earl Grey Cupcakes

Earl Grey Cupcakes

  • Makes6 servings
  • Prep Time15 min
  • Baking Time15 min
  • Total Time30 min
  • Calories159
  • Made withSplenda Granulated Sweetener


    • 100 ml skimmed milk
    • 2 Earl Grey tea bags
    • 40 g low fat spread
    • 125 g self raising flour
    • 1 large egg
    • 5 tablespoons SPLENDA® Granulated

    For the icing

    • 1 Earl Grey tea bag
    • 150 g low fat cream cheese
    • 2 tablespoons SPLENDA® Granulated

    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy159 kcal203.85%
    • Total Fat7.50 g9.62%
    • of which saturates2.40 g0.87%
    • Total Carbohydrate17.40 g6.33%
    • of which sugars2.00 g0.73%
    • Salt0.60 g0.22%



    Preheat the oven to 180°C. Line a muffin tin with 6 papers.


    Heat the milk with the tea bags until just boiling, giving the bags a little squeeze. Add in the low fat spread, stir until melted then cool.


    Stir together the flour and Splenda Granulated and then break the egg in to the bowl. Pour in the milk mixture then stir until everything comes together to a smooth cake batter. Spoon in to the cases then bake for 15 minutes. Cool.


    Mix together the cream cheese, half of the leaves from the tea bag and the Splenda Granulated.


    Spread or pipe the icing on to the cakes.

    Made with

    Splenda Granulated Sweetener

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