Guys - someone in England is READING MY BLOG!!!!!
So I stand corrected. You don't drink English tea with cream at all - and you definitely don't drink it with cream AND lemon. But if you are making cupcakes - you can do whatever the heck you want. So live on the wild side: try the impossible, the English unfathomable - and put lemon AND cream in your tea cupcake! American freedom never tasted so, so lemon-y.
for lemon scented whip cream frosting
2 cups heavy whipping cream
1 tsp. lemon oil (or 1 tsp. lemon zest)
for cream frosting
1 cup milk
1 cup heavy cream
1/8 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon butter
3 oz. pecans
1/2 cup plus 2 Tblsps sugar
1/4 cup plus 2 Tblsps cake flour
1 1/2 Tblsps finely ground english tea
1/4 tsp salt
4 egg whites
1/2 cup warm butter
Start with making the cake. Make this about a week beforehand. It totally makes the tea flavor intensify. Pulse the pecans and 2 Tblsps of the sugar in a food processor until finely ground. Be careful to not run your processor or awesome blender for too long - you don't want to release the moisture in the pecans...Put in a bowl and add the rest of the sugar, cake flour, english tea, and salt and stir until blended. Add egg whites and beat on medium speed for 2 minutes. Pour in the butter and beat for 2 minutes more. Depending on the climate - the batter will either look the same no matter what - or it will froth a tad and turn a lighter color. This is what you want. If it doesn't happen - it doesn't happen. Such is life - the cake will still be good - but it won't be AWESOME. Anyhow - once the batter is done mixing - put it away for about 5 days. Then take out of the fridge and let come to room temp. Pour into cupcake tin only about half way up - you dont actually want the cupcakes to pass the top of the cupcake paper - and bake for 20 -25 minutes.
On to the cream frosting! Heat milk and heavy cream, over medium heat until bubbles form at edges - remove from heat. In a different bowl mix sugar, cornstarch and salt. Sift the sugar mixture in to the hot milk and cream a little at a time - constantly stirring with a whisk. You may need a second person to help you out with this. Turn heat back on and continue to cook over medium heat till it thickens enough to coat the back of the spoon. Don't boil! Remove from heat and stir in butter. Pour on top of cupcakes and put in fridge for about an hour.
Lastly the lemon whuipped cream frosting. Whip the heavy cream in the bowl of your mixer on high for a few minutes. Add in the lemon oil once you've reached a good thick whipped cream texture. Put in a pastry bag and pipe in a swirl shape on top of the chilled cupcakes.