I have a deep obsession with Earl Grey tea. I drink multiple cups every day. I’ve basically replaced coffee with Earl Grey, and I’m from Seattle, so it’s practically a crime to not drink coffee. Anyway, I love it so much that I thought it would make a really great cupcake. I’m a fan of London fog lattes which is basically just Earl Grey, milk and vanilla syrup. I figured what could be better than a vanilla bean cupcake with Earl Grey buttercream frosting. The answer? Nothing. Seriously. I don’t even really like regular cake that much and these cupcakes were insane.
I modified this recipe for the cake. I wanted it to produce a lower yield of cupcakes (since it’s just me and my husband). The cake recipe is really great. I even ate some of cupcakes unfrosted the cake was that good by itself. It was moist (sorry) and light, and perfect. For the Earl Grey buttercream, I used this recipe as my base and just steeped Earl Grey tea in the butter. It sounds gross, and looked gross, but it does not taste gross I can promise you that. The end result was a buttery frosting that wasn’t overwhelming with the Earl Grey flavor. It complimented the cupcakes perfectly. And bonus – the cupcakes are great with a cup of tea.
London Fog Cupcakes
- 1/2 c milk
- 3 egg whites
- 1 tsp vanilla
- 1 vanilla bean
- 1 c flour
- 1/4 c & 2 tbsp sugar
- 2 tsp baking soda
- 1/2 tsp salt
- 4 tbsp butter
- 2 tbsp vegetable oil
- 3 c powdered sugar
- 1 c butter
- 1 earl grey tea bag
- 1 tsp vanilla extract
- 2 tbsp earl grey tea
- Preheat oven to 350 degrees.
- Grease a muffin pan or place liners in each of the cups.
- In a small bowl, combine the milk, egg whites, vanilla, and the scraped insides of the vanilla bean.
- In a larger bowl, mix together the flour, sugar, baking soda and salt.
- On low speed, add the butter and oil and mix until you have a crumb texture.
- On medium speed, add the milk mixture and mix for two minutes until light and fluffy.
- Scoop the mixture in to a muffin pan and fill each cup 3/4 of the way.
- Bake for 12-15 minutes until a toothpick comes out clean.
- While the cupcakes are baking, melt the butter in a small sauce pan. Add the Earl Grey tea bag and steep over low heat for five minutes.
- Put the butter in the fridge for 20 minutes.
- When the butter has solidified, take it back out and mix it together on medium speed with the powdered sugar, and vanilla. Add the Earl Grey tea a little bit at a time until you have the consistency you like.
- When the cupcakes are cool, frost them!