earl grey

Light and delicious, these Earl Grey cupcakes topped with fresh lavender buttercream give a unique spin to a classic recipe!

Earl Grey Lavender Cupcakes

whole milk (292 g)

Grey

unsalted butter, softened (165 g)

sugar (254 g)

eggs (100 g)

vanilla extract (5 g)

all-purpose flour (310 g)

baking powder (10 g)

salt (2 g)

Earl Grey tea bags, opened

lavender

sugar

unsalted butter, softened (227 g)

vanilla extract (7 g)

sugar (500 g)

kosher salt (2 g)

milk (10 g)

food coloring (I mixed blue and pink)

Preheat the oven to 375°F. Line a standard muffin tin with paper liners and set aside.

Make the Earl Grey cupcakes

In a medium saucepan, combine milk and Earl Grey tea bags and bring to a boil over high heat. Once boiling, remove from the heat, cover, and let sit for 15 minutes. After the 15 minutes are up, strain the Earl Grey-infused milk into a separate container and set aside. Discard the tea bags. In a stand mixer fitted with a paddle attachment (or a large bowl with a handheld mixer), cream together the unsalted butter and granulated sugar until fluffy, about 5-7 minutes. Once fluffy, add in the eggs one at a time, scraping well after each addition. Next, add in the vanilla extract and scrape well to incorporate. In a separate bowl, whisk together all-purpose flour, baking powder, salt, and Earl Grey tea leaves. For the tea leaves, simply cut open the tea bags and use the leaves inside, discarding the outer bag. Alternate adding the dry ingredients and the Earl Grey-infused milk into the creamed butter mixture in 3 additions, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

Spoon batter into the liners until they are about 2/3 of the way full.

Bake cupcakes for 16-20 minutes, or until a toothpick inserted into the middle of the cupcakes comes out clean. Remove the cupcakes from the oven and transfer them to a wire rack to cool completely.

Make the lavender buttercream

In a food processor or spice grinder, pulse together the culinary lavender and the granulated sugar until it becomes a fine powder. If you still have larger pieces of lavender, sift the mixture before using. Set aside. In a stand mixer fitted with a paddle attachment (or a large bowl with a handheld mixer), cream together the unsalted butter and vanilla extract until fluffy, about 3-5 minutes. Add in the lavender-sugar mixture and mix until combined. Gradually add in the powdered sugar, scraping the mixture after each addition. Once the powdered sugar is all incorporated, add in the salt and milk and mix until well combined. If desired, add in food coloring to create a purple color for the buttercream. I used a combination of blue and pink food coloring to get this shade.

Once the cupcakes are cool, decorate them with the lavender buttercream as desired and enjoy!

Awesome recipe! A big hit for everyone that tried it. One recommendation is if you use loose leaf tea to grind the tea leaves as there were occasionally some larger leaves that left a tricky texture.

Wow! I made these today and they are incredible. Highly recommend!

I made these tonight, everyone raved about them! The earl grey and lavender complement each other so perfectly. Definitely bookmarking this one!

I made this the other night. I enjoyed it, but it came out rather " heavy". Like a muffin. I was hoping for something lighter as in a cupcake. What did I do wrong?

Classic bergamot earl grey flavor, married with sweet white chocolate, and digestive biscuit crumbs to finish it all off.

London Fog Cookies

digestive biscuit flour

earl grey tea leaves (plus extra for garnish)

all-purpose flour

tsp baking soda

baking powder

salt

(2 sticks) unsalted butter, room temperature

granulated sugar

light brown sugar

eggs, room temperature

tsp vanilla extract

digestive biscuit crumb

white chocolate chips (plus extra for garnish)

Blend the first 150g of digestive biscuits in a food processor until finely ground and resembles a &#8220;flour.&#8221; Separately, break the remaining 100g of digestive biscuits into small pieces (no larger than about a half inch) and set aside.

Crush the earl grey tea leaves until reduced in size. Combine this with the two flours, baking soda, baking powder, and salt in a medium sized bowl.

In a large mixing bowl, beat the softened butter with the granulated and light brown sugar on medium high speed until lighter in color, about 2-3 minutes.

Add the eggs and vanilla extract and continue beating until light and fluffy, about 4-5 minutes.

Combine the wet and dry ingredients and mix until just combined. Add the digestive biscuit pieces and white chocolate chips and mix until just incorporated.

Scoop 2 inch dough balls onto a baking sheet, flatten them slightly, cover, and chill in the refrigerator for at least 30 minutes.

While the dough chills, preheat the oven to 375ºF.

Once chilled, place the slightly flattened dough balls at least 3 inches apart on a baking sheet and bake for about 18 minutes or until golden brown.

Optional: While the cookies are still hot out of the oven, place a few white chocolate chips in the center of each cookie, let them melt, and use a spoon to spread to form a pool of chocolate. Sprinkle with tea leaves to garnish.

This London Fog Cake is an easy vanilla layer cake with a rich Earl Grey buttercream frosting that's perfectly simple for an imperfect baker. The Earl Grey buttercream, combined with the vanilla cake flavors, mimics the flavors of your favorite London Fog latte.

London Fog Cake

White Cake Mix (I recommend Betty Crocker Super Moist White Cake Mix)

eggs (per box directions –

unsalted butter – softened

Earl Grey tea

pure vanilla extract

heavy cream

Tbsp. brewed Earl Grey tea – cooled

Culinary Lavender, orange zest – OPTIONAL

Preheat oven to the temperature recommended on box cake mix directions.

Grease and flour two 8&#8243; round cake pans. Then, trace around each pan onto parchment paper and cut out so that the circle pieces fit snuggly into the bottom of each pan. I find that this ensures your cake will easily transfer with no sticking.

Mix cake mix according to package directions and bake according to the directions for two 8&#8243; round cake pans.

While the cakes are baking, mix the Earl Grey buttercream icing.

Add the softened butter and heavy cream to a large mixing bowl. Start creaming on medium-low speed and slowly add in the powdered sugar. Then add in the vanilla, salt, and loose Earl Grey tea. Then add in the cooled brewed Earl Grey tea. Mix until fully combined and creamy. Refrigerate until ready to use.

Once the cakes have finished baking, remove from the oven and set the pans onto a cooling rack. Let cool for 5 minutes. Then, carefully place another cooling rack on top of each pan and flip to transfer to the cake to the cooling rack outside of the pan. Let completely cool.

Once the cakes have cooled, you can assemble the cake and ice with the Earl Grey buttercream.

Place a small dab of the buttercream frosting onto the center of your cake stand, then place one of the cake layers onto the cake stand. Add a big dollop of the Earl Grey buttercream on top of that layer and spread the frosting evenly over the top of the cake out to the edge. You can have a slight bit of overhand of frosting, which will help when icing the sides of the cake.

Next, place the second layer of cake onto the frosting and gently press it down just to make sure it sticks. From here, frost a thin layer of frosting all of the cake, top and sides. This will help seal in the crumbs, also known as a crumb coat. Once you have your crumb coat, begin to frost the cake from the top, then down the sides. Be generous with your frosting, continuing to smooth as you go around the cake.

Top with Culinary Lavender and orange zest, if preferred.

Light, spongy and airy with nice fragrance from earl grey tea, this delightful Earl Grey Chiffon Cake is a perfect dessert for your afternoon tea!

Earl Grey Chiffon Cake

Tbsp earl grey loose tea leaves ((for step 3))

Tbsp water

eggs (50 g each w/o shell)

sugar ((measure ½ cup and remove 1 Tbsp to be precise; 3 oz; separated))

oil rice

cake flour

tsp baking powder

Gather all the ingredients. Preheat the oven to 340ºF (170ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC0. You will also need a 17cm (7&quot;) chiffon cake pan. If you have a different size chiffon cake pan, please read this post. Make sure you use the correct chiffon cake pan. The best types are the aluminum ones with a removable base (Do not use non-stick bakeware for chiffon cake – it will not work). Do not grease the mold because the cake needs to cling on the sides and center of the pan for support as it rises or it will collapse.

Put 2 tsp Earl Grey loose tea leaves in a food processor (I used a Nutribullet here) and grind them to fine powder. Alternatively, you can use a mortar and pestle to grind tea leaves, or put tea leaves in a bag and crush them.

Put 1 Tbsp. Earl Grey loose tea leaves in a fine sieve over a bowl and pour 6 Tbsp (90 ml) of hot water to seep a strong tea. After cooling down, remove the tea leaves and use ONLY 4 Tbsp (60 ml) Earl Grey tea and set aside.

Separate 3 eggs to whites and yolks. Keep the egg whites in the refrigerator (or freezer) until you&#039;re ready to use.

In a large bowl, whisk 3 egg yolks and roughly ⅓ of 85 g sugar.

Add 3 Tbsp vegetable oil, 4 Tbsp tea, and whisk all together until combined.

Add the powdered Earl Grey tea in the egg mixture and mix well.

Sift 75 g cake flour and 1 tsp baking powder into the egg mixture in 3 increments. Whisk until totally incorporated and make sure there are no lumps.

Using a stand mixer (make sure there is no trace of water or oil), whip the chilled egg whites on medium-low sped (speed 4) till opaque, foamy and bubbly. If you put the egg whites in the freezer, the surface and edges may be frozen already, but that&#039;s okay. You can add half-frozen egg whites into the bowl. Add ⅓ of the remaining sugar and continue whipping. After 30 seconds or so, increase the stand mixer speed to high (speed 10) and add the remaining sugar slowly in small increments. It takes about 2-3 minutes until stiff peaks form (from the moment you switched to speed 10, but this is just a rough guide and it will vary based on stand mixers.). To check on stiff peaks, pull up your whisk and see if the egg whites go straight up (stiff peak) and just the tip is soft enough that it folds over, like taking a bow.

Using a spatula, fold in ⅓ of the egg whites to the batter until the mixture is homogeneous.

Fold in the rest of egg whites in 2-3 increments and mix gently until the mixture is homogeneous.

Pour the batter into the ungreased 17 cm (7”) chiffon cake pan in same location to prevent from foaming more bubbles. To remove or prevent air pockets before baking, run a skewer (chopstick, knife or spatula) through the batter and then drop gently a few times.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted comes out clean and the top of the cake springs back when gently pressed. If the top gets burn too quickly, cover the top loosely with aluminum foil.

The cake must be cooled upside down in its pan so that it stretch down instead of collapsing. Stick the cake pan on a tall heavy bottle or invert the cake pan onto a cooling rack (if you use angel food cake pan). Let it cool completely. To extract the cake, run a thin sharp knife or thin offset spatula around both the outer and inner edge of the cake and then tap the cake out onto a serving plate.

Dust powder sugar on top, if you like.

https://www.youtube.com/watch?v=gjAZ3TkyRQo

== VIDEO UPDATED == I'm uploading my Earl Grey Chiffon Cake video we created back in 2015 as there was a typo in the text (should have been 170C instead of 107C).  This video was shot in our old kitchen and we noticed we improved our video making skills quite a bit.  We kept the same song from our original video as well, since we don't pick this type of music anymore. Thank you for watching our videos and supporting us!

Light, spongy and airy with nice fragrance from earl grey tea, this delightful Earl Grey Chiffon Cake is a perfect dessert for your afternoon tea!

PRINT RECIPE ▶ http://bit.ly/EarlGreyChiffonCake

Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 minutes

Serves: 1 17-cm (7") chiffon cake

Ingredients:

2 tsp. (3 g) Earl Grey loose tea leaves
1 Tbsp. (5 g) Earl Grey loose tea leaves
6 Tbsp. (90 ml) hot water
3 large eggs
85 g (3 oz, or ½ cup and take away 1 Tbsp.) sugar, separated
3 Tbsp. (40 ml) vegetable oil
75 g (2.6 oz., or about ⅔ cup) cake flour (See Note for homemade cake flour recipe)
1 tsp. (3 g) baking powder

Instructions with step-by-step pics ▶ http://bit.ly/EarlGreyChiffonCake

Equipment you will need

1 17-cm (about 7”) chiffon cake pan (Do not grease the pan. Chiffon cakes cling to the sides to rise. If you grease the pan, they will not rise as high.)


Purchase Chiffon Cake Pan:

17 cm aluminum chiffon cake pan from Amazon:

http://amzn.to/1KjtdO2

7 inch round angel cake pan with removable base from Amazon

http://amzn.to/1F3sTMt


All-Purpose Flour vs. Cake Flour:

All-purpose flour and cake flour do not perform the same. Cake flour is more delicate, and if you use all-purpose flour instead of cake flour, the texture will be dense and tough. If you can't find cake flour, use this substitution:

Take one level cup of all-purpose flour, remove 2 Tbsp, and then add 2 Tbsp of corn starch back in. (1 cup AP flour - 2 Tbsp AP flour + 2 Tbsp corn starch = 1 cup cake flour). Be sure to sift the flour 3-4 times to distribute the corn starch well.


Tips for beating egg whites:

-- Make sure your beaters and mixing bowl are clean and dry. A speck of oil or egg yolk on either one can minimize the volume of the beaten egg whites.

-- Avoid plastic bowls -- even clean ones may hold oily residue that can affect the beating quality of the egg whites.

-- Use a bowl that's wide enough to keep the beaters from being buried in the egg whites.

-- Do not overbeat or underbeat egg whites -- your cake may fall. Egg whites should be stiff but not dry.


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How To Make Earl Grey Chiffon Cake (Recipe) アールグレイシフォンケーキの作り方 （レシピ）

Here's what you need: earl grey tea, culinary lavender, hot water, milk, vanilla extract, agave nectar, ground cinnamon

Lavender London Fog Recipe by Tasty

earl grey tea

water

milk

vanilla extract

nectar,

cinnamon,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Steep the tea and lavender in the hot water for 7 minutes.

Froth the milk by adding it to a resealable jar. Shake vigorously until many bubbles form. Then, microwave the milk for 45 seconds to 1 minute, which will help create stable bubbles.

Remove the tea, then stir in the frothed milk, vanilla, and agave.

Nutrition, per serving - Calories: 93, Total fat: 2 grams, Sodium: 69 mg, Total carb: 14 grams, Dietary fiber: 0 gram, Sugars: 6 grams, Protein: 4 grams

https://vid.tasty.co/output/114059/landscape_480/1541113086

Light and fluffy earl grey cupcakes paired with a decadent cream cheese frosting

Earl Grey Cream Cheese Cupcakes

egg egg

strong earl grey tea bag

tsp salt

unsalted butter (softened)

tbsp strong earl grey tea leaves (finely ground)

cream cheese (cold (I use Philadelphia))

icing sugar (sifted)

tsp vanilla extract (I use Nielsen Massey

Electric

Pastry Bag

Open star piping

Preheat oven to 350 degrees F

Prepare mini cupcake pan with paper cupcake liners

Bring milk to a simmer, pour into a medium sized bowl.

Add tea bag and steep for 5-10 minutes until a strong earl grey flavour can be detected, then remove tea bag.

Add egg whites to the milk mixture, stir together.

In a large bowl, sift together cake flour, sugar, baking powder, salt. Whisk until combined.

With the whisk attachment still on, add butter and whisk until the flour mixture looks sandy

Pour 1/3 of the milk mixture into the flour and whisk on medium speed until light and fluffy

Add the rest of the milk in two more additions, mixing gently until combined

Pour batter into the mini cupcake pan, fill each cavity between 1/2 and 3/4 full

Bake at 350 degrees F for ~8-10 mins or until slightly brown on top and cooked in the center

Earl Grey Cupcakes

In a medium bowl, beat room temp butter until creamy and lighter in colour

Add in COLD cream cheese and gently beat together until cream cheese is spreadable but still firm

Add icing sugar and vanilla extract, beat together until combined and smooth, do not over mix - it'll become runny!

Cream Cheese Frosting

Divide frosting into 2 bowls. Add colour to one bowl. Leave the other one plain white.

Alternate scooping the two different coloured frostings into a pastry bag fitted with an open star tip.

Pipe onto cooled cupcakes.

If using transfer gold sheets, carefully hold the sheet and dab onto the surface of the frosting. The gold will adhere to the "stickiness" of the frosting.

If using loose leaf gold sheets, carefully use a small knife to remove gold from the sheet and transfer to the frosting. Move slowly - any amount of wind can blow your gold away!

Assembly

<em>Delicious and moist cupcakes infused with earl grey tea leaves and topped with creamy u0026amp; tangy pomegranate buttercream.</em>

Earl Grey Cupcakes with Pomegranate Buttercream 

245 g Whole Milk

tbsp Earl Grey Tea leaves, to infuse

170 g Unsalted Butter

300 g Caster Sugar

Large Eggs

280 g All-Purpose Flour

Baking powder

tsp Baking Soda

tsp Salt, skip if using Salted butter

tbsp Earl Grey tea leaves

tsp Vanilla extract

Pomegranate juice

200 g Unsalted Butter, softened

350 g Icing Sugar

Heavy Cream

In a sauce pan, add the milk with earl grey tea leaves and let it simmer for 20 minutes to infuse the milk. Remove it from the pan and let it cool.

Preheat the oven to 175C/350F.

In a bowl, combine the softened butter and caster sugar. Beat till fluffy and pale.

Add in the eggs one by one, mixing well in between each.

In another bowl, sift the flour, baking powder, baking soda and salt (Skip salt is using salted butter).

Add in the sifted dry ingredients to the batter in batches alternating with the infused milk.

Now, add in the vanilla extract and a tablespoon tea leaves into the batter. Stir it in till incorporated well.

Line a muffin pan with cupcake liners or brush the pan with some butter.

Fill the paper cases two-thirds full with the mixture.

Bake in the preheated oven for 22-25 minutes or until a skewer comes out clean. Leave to cool.

Take 1/2 cup of pomegranate juice in a pan and heat it up till reduced to half and is thick. Let it cool.

Beat the softened room temperature butter with an electric mixer for 3-4 minutes or until pale.

Sift the icing Sugar into a bowl and add it to the butter in two batches, beating well in between each.

Add in the reduced pomegranate juice to the buttercream gradually, beating continuously.

Also, add 1-2 tbsp of heavy cream and beat well.

Now pipe it over the cooled cakes.

Pomegranate Buttercream

Make the most of autumnal fruits in this refreshing and nourishing salad - make a batch and eat during the week

Winter fruit salad

good-quality ready-to-eat dried fruit (such as prunes, pears, apricots, figs cranberries)

tbsp clear honey

vanilla pod

Earl Grey tea bag

lemon juice

Tip the fruits and 700ml/11⁄4 pints cold water into a large saucepan. Add the honey and vanilla, scraping the seeds from the pod into the pan. Bring to the boil. Stir well, lower the heat and simmer for 10 minutes until slightly syrupy.

Take the pan off the heat and stir in the tea bag. Leave to infuse for 10 minutes.

Discard the tea bag and vanilla pod, tip the fruits and liquid into a non-metallic bowl and pour over the lemon juice. Stir, then leave to cool. Cover and chill until ready to serve.

This Earl Grey lavender cake is light, moist and aromatic! It&#039;s filled and topped with a luscious cream cheese frosting!

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