In light of the recent “Royal Wedding,” I have delighted in taking part by creating a very simple dessert, fit for a king or queen! You are hereby granted permission to acquire the recipe which has been so provided by Food Network.
When nibbling on this elegant dessert,you will find the beautiful aroma of Earl Gray tea lingers in the air…thereby, causing any lady in the room to want to curtsy, wave and throw on a crown. Perhaps when the lady of the room (at that hour) has decided that her crown will be worn, that any people around her will understand that they are now her loyal subjects.
Ok, so one can only wish. 
Try this “royal” dessert out on Mom and see how she feels this Mother’s Day. Perhaps, you will delight her in the same environment I just spoke of. Making Mom feel like a queen, after all, IS the idea on her day!
CAKE METHOD:
The chocolate cake can be created via box cake mix, or create your own chocolate cake. If you want to enhance the tea flavor, add some Earl Gray tea loose leaf to the batter! Voila!
ICING METHOD:
- 1 cup sugar
- 4 large egg whites
- 1 teaspoon fresh lemon juice
- Pinch of salt
- 2 bags Earl Grey tea
Whisk the sugar, egg whites, lemon juice and salt by hand in the bowl of a stand mixer. Empty the tea bags and add the loose tea to the bowl, then set the bowl over the saucepan of simmering water and whisk until the mixture is hot and the sugar dissolves, about 2 minutes. Transfer the bowl to the stand mixer and beat with the whisk attachment on medium-high speed until the mixture holds stiff peaks, about 5 minutes. Transfer to a large resealable plastic bag, snip the corner and pipe the icing onto the cupcakes.
Texture will be marshmallow-y.
Fit for a lady!
