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London Fog Cupcakes

posted in Recipes on 5/7/2016
London Fog Cupcakes
Ingredients:
  • for the yellow butter cake:
  • 3 1/4 cups cake flour
  • 1 tbsp baking powder
  • 3/4 tsp salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups granulated sugar
  • 2 tsp vanilla bean paste (or vanilla extract, in a pinch)
  • 6 large egg yolks (save egg whites for buttercream)
  • 1 1/2 cups whole milk (see Notes for Earl Grey-infused milk)

  • for the Earl Grey Swiss buttercream:
  • 2 cups unsalted butter, room temperature
  • 1/2 cup loose Earl Grey tea (or tea from 5-6 Earl Grey teabags, cut open)
  • 1/2 cup + 2 tablespoons large egg whites
  • 1 1/4 cup granulated sugar
  • 1 1/2 tsp vanilla bean paste (or vanilla extract)
  • to serve:
  • about 1/4 cup salted caramel sauce (see here for my favorite recipe)
  • 1 tsp lavender (optional)
    London Fog Cupcakes
    London Fog Cupcakes
    London Fog Cupcakes
    London Fog Cupcakes
    London Fog Cupcakes
    London Fog Cupcakes
    London Fog Cupcakes
    London Fog Cupcakes
    London Fog Cupcakes

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