earl grey cupcakes with vanilla buttercream (gluten free option!)
This past weekend, my oh-so-talented friend Kenzie and I met up for some pre-Valentine's day baking. We chose a recipe each, and it was so fun to catch up and try out these new desserts!
The first recipe I'll be sharing from our baking extravaganza is earl grey cupcakes (yes, you read right!). I drink quite a bit of earl grey tea and heard lately that earl grey scones, cookies and cakes are very popular these days. I wanted to give it a try! The cupcakes ended up being delightful, and I dare say would be the perfect addition to an afternoon tea.
I'll be sharing the recipe with gluten, and Kenzie will be sharing the gluten-free one HERE. 
Servings: 12-16 cupcakes
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
For the cupcakes:
- 1 3/4 cup all-purpose flour
- 1 1/3 teaspoon baking powder
- 1/2 teaspoon Salt
- 3/4 cup milk, heated to steaming
- 2 earl grey tea bags
- 2 tsp vanilla
- 1/2 cup unsalted butter, softened
- 1 1/2 cup sugar
- 2 large eggs
For the vanilla buttercream:
1/2 cup butter, softened
1 1/2 teaspoons vanilla extract
1-2 Tablespoons milk
2 cups powdered sugar
1 1/2 teaspoons vanilla extract
1-2 Tablespoons milk
2 cups powdered sugar
Directions:
For the cupcakes:
1. Preheat oven to 350 F. In mixing bowl, slowly mix together flour and cake flour, baking powder, and salt. Set aside.
2. In a small bowl, steep the heated milk with the earl grey tea bags to infuse flavors. When steeped, discard the tea bags. Add vanilla to the steeped milk.
3. In a bowl, combine sugar and butter. Beat until light and fluffy, about one minute. If the butter is cool, this may take longer. Add eggs, one at a time, mixing well.
4. Add in the dry ingredients in three parts, alternating with the milk. Mixi at low speed. Mix until everything is combined.
5. Let the batter rest for about 15 minutes before putting into the cupcake pans.
6. Divide evenly among pans and bake for about 25 minutes, or until the cupcakes have risen and are gold.
7. Let cupcakes cool in pans for at least 5 minutes before removing them. You can afterwards let them cool for another 10 minutes or so outside the pan, before frosting them.
1. Preheat oven to 350 F. In mixing bowl, slowly mix together flour and cake flour, baking powder, and salt. Set aside.
2. In a small bowl, steep the heated milk with the earl grey tea bags to infuse flavors. When steeped, discard the tea bags. Add vanilla to the steeped milk.
3. In a bowl, combine sugar and butter. Beat until light and fluffy, about one minute. If the butter is cool, this may take longer. Add eggs, one at a time, mixing well.
4. Add in the dry ingredients in three parts, alternating with the milk. Mixi at low speed. Mix until everything is combined.
5. Let the batter rest for about 15 minutes before putting into the cupcake pans.
6. Divide evenly among pans and bake for about 25 minutes, or until the cupcakes have risen and are gold.
7. Let cupcakes cool in pans for at least 5 minutes before removing them. You can afterwards let them cool for another 10 minutes or so outside the pan, before frosting them.
For the vanilla buttercream:
1. In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in the vanilla and 1 tablespoon of milk.
2. Gradually beat in rest of milk to make frosting smooth and spreadable. Add more milk if frosting is too thick, and more powdered sugar if frosting is too thin.
3. Frost the top of the cupcakes generously, once they are cool.
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