Drinking Tea is such an integral part of our lives, especially in India from the cutting chai to special malai chai or the winter favourite masala tea. Tea is such a barrier breaker…. people love their cuppa chai across all ages, and across the social canvas. Tea doesn’t know colour, caste, creed, social status, age or gender. 
From socialising to fixing headaches, tea works everytime. 🙂

While I get all fussy with my tea at home / office,  I like the whole ritual of tea serving…..in a kettle with tea cosy, separate milk and sugar (and I can get snooty about my blends …. favourite being the Earl Grey and English Breakfast blended together),  however on the other hand I love the road side tea stall masala chai with rusks or suji toasts !! Perfect for a winter morning. 

So taking tea consumption to a different level I recently tried tea in my baking – Earl Grey-n-Lemon Cup Cakes. Using tea in food is the new global trend, though my mother has been using tea to improve the colour and add a little flavour to her infamous punjabi chhole (chickpeas) which the whole family (read extended family as well) cannot stop raving about.

So coming back to the cup cakes, the Earl Grey leaves and lemon is a delicate balance of flavours. The bergamot oil which is infused in the earl grey leaves  beautifully compliments the lemon rind.

Earl Grey-n-Lemon Cup Cakes – Recipe

Ingredients