Description
Bergamot-infused London Fog cupcakes with Earl Grey buttercream.
Ingredients
Scale
- 3/4 Cups (180 ml) Earl Grey Milk, infused
- 2 tsp (10 g) Earl Grey Tea, loose leaf or tea bags
- 1 1/3 Cups (160 g) Cake Flour
- 1 1/2 tsp (6 g) Baking Powder
- 1/4 tsp (1 g) Salt
- 1/2 Cup (113 g) Unsalted Butter, softened at room temperature
- 1 Cup (200 g) Granulated Sugar
- 1 large Egg
- 1 large Egg White
- 2 Tbsp (30 g) Sour Cream
- 1 tsp (5 ml) Pure Vanilla Extract
- 1/2 Cup (120 ml) Earl Grey Milk, for mixing into batter
- 1 Cup (227 g) Unsalted Butter, for frosting
- 3 1/2 Cups (440 g) Powdered Sugar
- Pinch of Salt, for frosting
- Optional: Dried Culinary Lavender, for garnish
Instructions
- Step 1: Prepare Earl Grey Milk: Heat the 3/4 cup Earl Grey milk in a saucepan over medium heat until it simmers. Add in the 21/2 teaspoons of Earl Grey tea and steep for 15 minutes to obtain the rich bergamot flavor.
- Step 2: Whisk Dry Ingredients: Sift the 1 1/3 cups of cake flour into a bowl. Whisk together the sifted flour, 1 1/21/2 teaspoons of baking powder, and 1/41/2 teaspoon of salt to aerate and remove lumps.
- Step 3: Mix Batter Smoothly: In a mixing bowl, cream the 1/2 cup unsalted butter and 1 cup granulated sugar until fluffy. Mix in the 1 large egg, 1 large egg white, and 2 tablespoons of sour cream. Use a mixer on medium speed to incorporate air. Gradually add the dry ingredients, being careful not to overmix.
- Step 4: Bake Cupcakes Precisely: Fill the cupcake liners about two-thirds full with the batter. Bake in a preheated oven at 350 degrees F for 20 minutes. Check at the 15-minute mark; they are done when they spring back when touched and a toothpick inserted comes out clean.
- Step 5: Make Creamy Buttercream: Beat the 1 cup of softened unsalted butter in a bowl until smooth. Gradually add in the 3 1/2 cups of powdered sugar and the infused 1/2 cup Earl Grey milk. Ensure a fluffy and spreadable buttercream texture; adjust consistency with additional milk if needed.
- Step 6: Decorate with Flair: Pipe the buttercream onto the cooled cupcakes, creating swirls or peaks. Top with a sprinkle of dried culinary lavender, if desired, for added aroma and visual appeal.
Notes
- Storage Tips: Store cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week.
- Expert Tips: Use unsalted butter for a sweet base, making sure it is softened for easy mixing. Select high-quality Earl Grey tea for the best infusion flavor. If cupcakes stick to the pan, let them cool for 10 minutes before transferring to a wire rack.
- Reheating Instructions: If desired, microwave the cupcakes for 15 seconds if chilled, to slightly warm them before serving.
- Serving Suggestions: Serve with a cup of Earl Grey tea or a light herbal infusion to complement the flavors. Enjoy as a cozy snack or dessert at gatherings.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg