An Elegant Tea Party for The Royal Wedding
Twinings has combined the wonderful aromas of White Earl Grey, Rose and Bergamont, to develop this amazing Royal Wedding Commemorative Blend. These flavours are as elegant as one would imagine the Royal Wedding to be.
I teamed up with Twinings Tea to bake these two delicious afternoon tea delights – Royal Wedding Blend of White Earl Grey & Rose Victoria Sponge, and Twinings Royal Wedding Blend of White Earl Grey and Rose, Rhubarb Cupcakes with a White Chocolate Frosting, to celebrate Kate and William’s special day.
These recipes are perfect if you plan to host a traditional British street party. Here at the British Larder Suffolk we will definitely be baking both recipes and will serve them with this delicious Royal Wedding Commemorative Blend. My objective was to create two interesting recipes using the Royal Wedding Tea Blend, combining it with a traditional recipe with a slight British Larder twist.
Royal Wedding Blend of White Earl Grey & Rose Victoria Sponge
- 225g unsalted butter, room temperature
- 225g caster sugar
- 4 whole free-range eggs
- 225g self-raising flour
- 1tsp rose water Royal Wedding Commemorative Blend infused in 100ml water
Preheat the oven to 180°C and line and grease two 2 x 18cm cake tins.
Use a mixer to cream the sugar and butter until pale and fluffy. Blend in the rose water.
Add the eggs one at a time and mix well after each addition.
Sift the flour and fold it into the cake mixture; add a few tablespoons of the tea to let the batter down.
Divide the cake batter between the two cake tins and bake for 20 – 25 minutes.
Let the cake cool on a cooling rack.
Once completely cold (leave for an hour or so), transfer the cake to a plate, spread raspberry jam on one side, and place the second half on top.
White Tea and Rose Glaze:
- 150g icing sugar
- Few drops of rose water
- Few drops of the tea infusion
Mix all the ingredients well; add more of the tea to make a runny glaze. Pour it over the cake and dust with rose petal sugar.
Twinings Royal Wedding Blend of White Earl Grey & Rose, Rhubarb Cupcakes with White Chocolate Frosting
- 100ml cold water + one tea bag, leave to infuse
- 150g Rhubarb cut into 1cm pieces
- 100g caster sugar
- 150ml natural yoghurt
- 3 large free-range eggs
- 175g melted unsalted butter
- 1tsp rose water
- 175g light brown sugar
- 140g self-raising flour
- 1tsp baking powder
- 100g ground almonds
Preheat the oven to 180°C and place 12 cupcake cases into a muffin tin.
In a small sauce pan mix the rhubarb, sugar and infused tea, dissolve over low heat, bring to the simmer for 1 minute, remove from the heat and leave to cool.
Mix the yoghurt, eggs, melted butter and vanilla in bowl. In another bowl mix the flour, baking powder, sugar and almonds, make a well and pour the liquid in the centre, mix until blended - do not over work the batter.
Spoon a tablespoon of the mix into each muffin case, drain the rhubarb and divide it amongst the cases. Top with the remainder of the cake batter.
Bake for 20 – 25 minutes in the preheated oven.
Let the cupcakes cool on a cooling rack before applying the frosting.
White chocolate Frosting
- 100g white chocolate, melted
140g unsalted butter, room temperature
240g icing sugar
Cream the butter and half the icing sugar, add the melted white chocolate and the remainder of the icing sugar and continue creaming. Leave to set for a few minutes.
Use a butter knife to spread the frosting over the cupcakes, garnish with sugar roses and edible glitter.