• 4e931abcb7a6be6ee4718987f5771eab

High Altitude Lemon Vanilla Earl Grey Cupcakes

It's no secret whatsoever that I am OBSESSED with Earl Grey and the flavour of Bergamot. However, I didn't want to leave the flavour profile to just the tea, so I've taken inspiration from two different styles of drinking Earl Grey - with lemon and honey, or London Fog (Earl Grey Latte with Vanilla) - in order to accentuate the flavour of the tea.

Prep
Cook
Serves 12people
Ingredients
Cupcakes
1 5/8
cups Cake Flour
3/4
cup Granulated Sugar
1 1/2
tsp Baking Powder
1/4
tsp Salt
1
teabag Earl Grey Tea
1
Large Egg
1
Large Egg White
1/2
cup Whole Milk
1/4
cup Lemon Juice
1/4
cup Melted Butter
1/4
cup Vegetable Oil
1
tsp Vanilla Extract
Buttercream Frosting
1
cup + 1 tbsp Unsalted Butter
2 1/8
cups Powdered Sugar
1/4
cup Heavy Whipping Cream
1/2
tsp Vanilla Extract
3
Earl Grey Tea Bags
Optional
Candied Lemon Rind
Candied Orange Rind
Lavender Buds
Directions
Cupcakes
1.
Preheat oven to 350. Line cupcake tin with paper liners.
2.
Sift flour, sugar, baking powder, salt, and earl grey tea (from tea bag) in large bowl.
3.
Melt butter and allow to sit to cool. While you wait, combine the lemon juice and whole milk in a separate bowl - allow to sit for at least 5 minutes before use.
4.
Whisk egg, egg white, milk mixture, melted butter, vegetable oil, and vanilla extract thoroughly in a medium sized bowl.
5.
Add the liquid ingredients to the dry ingredients and mix until incorporated. DO NOT OVERMIX.
6.
Using a 1/4 cup measurement, scoop batter into each cup until 2/3rds full. Do not exceed 2/3rds.
7.
Bake for 14-15 minutes, or until a toothpick comes out clean from the center of a cupcake.
8.
Allow to cool for five minutes before transferring to a cooling rack.
Buttercream Frosting
1.
Place tea bags in a small sauce pan with the heavy whipping cream. Heat until simmering - then cover and remove from heat. Allow to steep 20 minutes.
2.
Once finished steeping, squeeze out residual liquid from the bags, being careful not to break them - then stir. Place in refrigerator for at least 8 minutes, until it is needed for addition.
3.
Using a stand mixer, beat butter until lighter in colour.
4.
Add heavy whipping cream and vanilla extract, continue mixing until smooth.
5.
On a slower setting, gradually add the powdered sugar as the mixer continues.
6.
Frosting can be stored in the refrigerator until cupcakes are cooled enough to decorate.
Assembly
1.
Pipe swirls of the frosting onto the cupcakes.
2.
Garnish with candied lemon or orange rinds, or lavender, if desired.

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