London Fog Cupcakes
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What could be better than a vanilla bean cupcake with Earl Grey buttercream frosting!
Recipes and photo submitted by Just a Little Bite

30 minute prep time 15 minute cook time
12 cupcakes

Ingredients

  • 1/2 cup milk
  • 3 egg whites
  • 1 tsp vanilla
  • 1 vanilla bean
  • 1 cup flour
  • 1/4 cup & 2 tbsp sugar
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 4 tbsp butter
  • 2 tbsp vegetable oil
  • 3 cup powdered sugar
  • 1 cup butter
  • 1 earl grey tea bag
  • 1 tsp vanilla extract
  • 2 tbsp earl grey tea

Instructions

Preheat oven to 350 degrees.
 
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 tin 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!
May we suggest Lemon Lift® to pair with this recipe?
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