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.


Frosting
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.