London Fog Cupcakes

London Fog Cupcakes

I have a deep obsession with Earl Grey tea. I drinkΒ multiple cups every day. Β 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.

London Fog Cupcakes

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.Β 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

London Fog Cupcakes

London Fog Cupcakes

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 12 cupcakes

London Fog Cupcakes

Ingredients

  • 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

Instructions

  • 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!
http://justalittlebite.com/london-fog-cupcakes/

London Fog Cupcakes

 

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