Sunday, October 03, 2010

Recipe: London Fog Cupcakes

London Fog Cupcakes

2/3 cup Milk
3 Earl Grey tea bags
2 eggs
2 yolks
1 tsp vanilla
1 1/3 cups flour
1 cup sugar
2 1/4 tsp baking powder
1/4 tsp salt
1 stick unsalted butter, room temperature

Preheat oven to 350*.  Place liners in 12 muffin cups.  In a small saucepan, simmer the milk over medium heat.  Add tea bags, remove from the heat and allow to steep for 5 minutes. Remove the bags and squeeze out the remaining milk. Let the milk cool completely. In a medium bowl, combine the eggs, yolks, vanilla and half of the Earl Grey milk. In the bowl of a mixer sift together the flour, sugar, baking powder, and salt. Beat on low for about 30 seconds, then add the butter and remaining milk. Mix on medium low speed until light and fluffy. Next, add the egg mixture in three additions, making sure to scrape the bowl well after each. Divide the batter among the cupcake tins, and bake for 15 - 20 minutes or until an inserted toothpick comes out clean. Allow the cupcakes to cool completely.

2 cups 35% cream, cold
1 tsp vanilla
1/4 cup icing sugar*

Beat until stiff enough to pipe onto cool cupcakes.  Sprinkle with cinnamon.

* I used a little less ( 1 tablespoon maybe?) as I was in a 'less sweet' mood.  


gateaux rose said...

Oh Tamara, thanks for sharing this recipe! I can't wait to try it. Your sweets are so yummy, if only I could eat one made by you! Miss you. xo (Kelly)

Kim said...

Yummy! Thanks for the recipe! They look so delicious!

Anonymous said...

Really loving this blog now Tamara!! Keep going!! :-)

Anonymous said...

Thanks for sharing this recipe!
I've made these a couple of times now for parties and now my friend's wedding ^^ They're so simple to make and they're yummy!