Fandom Flavors: The John Watson (BBC Sherlock inspired cupcake)
Earl grey tea cake, filled with a refreshing mint cream, topped with creamy Ginger-Almond buttercream and finished with a simple fondant cable knit jumper.
Ingredients: (Makes 2 Dozen)
- 1 cup (1/2 lb) unsalted butter (Room Temperature)
- 2 cups sugar
- 4 eggs
- 3 cups self-rising flour
- 1 cup milk
- 2 bags or 2 tablespoons earl grey tea
- Preheat the oven to 350 F. Fill 2 cupcake pans with paper liners. Something pretty! Or just use brown. I won’t stop you.
- In a bowl (or with a stand mixer), beat the butter until creamy. Add the sugar and cream the butter with the sugar until it is light and fluffy. Like, super fluffy man.
- Add the eggs one at a time, beating each egg very well so that it is thoroughly combined before adding the next egg. Beat in half of the flour along with the tea. I know this may seem iffy, but what happens is that while the oven bakes your batter, it also makes a sort of moisture that creates great tea flavor!
- Add the milk and the remaining flour, stirring until just combined. Note: I added a teeny drop of black food coloring, to give it a cool grey color. Shuddap, I wanted grey cake.
- Fill the cupcake pans 2/3 full. This cake rises a lot. You don’t want that suckah to overflow! Bake 20-25 minutes, rotating the pans halfway through to ensure even baking.
I love the flavor combination almonds and ginger. You could make this buttercream with a bit of ground almonds too, for crunch if you like!
- 1 cup (2 sticks) unsalted softened Butter
- 3 Cups Powdered Sugar
- 1 Tbsp Freshly Ground Candied Ginger
- 1 1/2 Tsp Almond Extract
- 1 Egg White
- 1/2 Cup Heavy Whipping cream
- Cream your butter on medium high speed. Add your powdered sugar in measured doses on low speed.
- Add your egg white, whipping on medium-high speed again. Slowly add your almond extract and your ground ginger.
- Mix on High for 3-5 minutes. Add your heavy cream slowly. Continue beating for 2-3 minutes.
For John’s jumper, I rolled out fondant 1/4 inch thick and etched some lines into it using a sculpting tool. Following your lines, indent smaller hatched lines going in opposite directions continuing all the way down your piece of rolled fondant. Using a small knife or cutting tool, cut out a jumper shape. Then, roll out 3 thin peices of fondant, about 3 inches long. Braid them together and gently roll them in your palm. Do this 3 times to create a the collar and wrist holes. ‘Glue’ together with a bit of water applied with a paintbrush.
This cake is light and fluffy, but the ginger frosting gives it a bit of a kick. John is no push over, ok? He was in the war. He needs a frosting with some jolt. The filling is minty and oh so british. He is one tasty cake.
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