Last week a friend treated me to a London Fog, which is an Earl Grey tea latte. I’ve never been a coffee drinker, always opting for hot chocolate instead (no surprise there), but this was a nice change. The drink was so good that I stepped into a coffee shop a few days later to order another one. A small London Fog cost me a whopping 4$! Ya… Don’t think I’ll be ordering one of those again. I have a “beverage” section on my recipe list so I think a homemade version of this latte is in order. Homemade is always better, and cheaper!
If you feel like infusing this black tea into your desserts, this cupcake recipe is for you. These fragrant cupcakes have the distinctive bergamot aroma. The Earl Grey tea is subtle in the cupcake, but the flavour is bold in the sweet (maybe a bit too sweet?) frosting. These cupcakes seem like the perfect accompaniment during these rainy days of spring.
If you want to play with different flavours, simply switch out the 3 Earl Grey teabags for your tea of choice, such as a summer berries tea or peppermint tea.
Recipe Source: Cake Days by The Hummingbird Bakery
Yields 12-16 cupcakes (I made 12)
3 Earl Grey teabags
3 tablespoons just-boiled water
80 grams unsalted butter, softened
280 grams granulated sugar
240 grams all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
200 ml whole milk
50 ml whole milk
500 grams icing sugar
160 grams unsalted butter, softened
1) Preheat the oven to 375F.
2) Prepare a cupcake pan with 12 (up to 16) paper liners. Set aside.
3) Place the teabags in a bowl and pour the just-boiled water over them. Set aside to brew for 30 minutes.
4) In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, sugar, flour, baking powder and salt together on low speed until the mixture reaches the texture of fine breadcrumbs.
5) In a separated bowl, whisk the milk and eggs together.
6) Pour the brewed tea into the milk mixture, squeezing the teabags to get every last drop. Whisk until combined. Set the teabags aside for now, you will need them for the frosting.
7) Pour the milk mixture into the bowl of the stand mixer while it is beating at low speed.
8) Beat on medium speed until batter is smooth and thick.
9) Divide the batter among the cupcake pan.
10) Bake for 18 to 20 minutes, or until springy to the touch.
11) Transfer the pan to a wire rack. Let the cupcakes cool for a bit in the pan before transfering them to a wire rack to cool completely.
1) Place the used teabags in a bowl and pour the milk over them. Let infuse for 30 minutes.
2) Remove the teabags, squeezing every last drop.
3) In the bowl of a stand mixer fitted with a paddle attachment, beat the icing sugar and butter together on low speed until mixture is powdery without lumps.
4) Pour the tea-infused milk into the bowl of the stand mixer while it beats on low speed.
5) Increase the speed to high and beat until fluffy.