Blueberry Earl Grey Cupcakes

Blueberries and Earl Grey tea may sound like a strange combination, but when you try these cupcakes, you’ll be amazed by how well these flavors mesh.  The light citrusy flavor of the Earl Grey tea complements the fresh blueberry flavor of the preserves, and the cake itself is light and fluffy.  The blueberry preserves keeps the cake from drying out and the additional flavor transforms ordinary cupcakes into something special. 

Ingredients:

• 1 recipe Buttermilk Yellow Cupcakes (12 regular size cupcakes), cooled
• 1 recipe Blueberry Preserves
• 1 recipe Earl Grey Swiss Meringue Buttercream

Take a small paring knife and core each cupcake, creating a hole about ¾ to an inch in diameter and leaving about ⅜ inch of cake on the bottom.  Fill the center of each cupcake with the Blueberry Preserves.  I found that using a small spoon works well. 

Pipe the Earl Grey Swiss Meringue Buttercream on top of each cupcake using a pastry bag fitted with a somewhat large star tip. 

These cupcakes taste best at room temperature, but should be stored in the refrigerator if they will not be eaten right away.  If you do refrigerate the cupcakes, let the cupcakes sit out at room temperature for about ½ an hour before serving so the buttercream isn’t stiff.