London Fog Cupcakes
Small batch, and gluten free! These London Fog cupcakes will become your new favorite. Vanilla earl grey cupcakes topped with earl grey infused buttercream.
Ingredients
London Fog Cupcakes
- 6 Tbsp milk
- 2 teabags Earl Grey teabag
- ½ tsp apple cider vinegar
- 1 cup gluten free 1:1 flour for baking (I used Bob's Red Mill)
- 2 Tbsp cornstarch
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup granulated sugar
- ½ cup butter softened
- 1 large egg room temperature
- 1 tsp vanilla extract
Earl Grey Buttercream
- ⅛ cup half & half
- 1 Earl Grey teabag
- 1 pinch salt
- ½ cup butter softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Cupcake Instructions
- An hour or two before you plan to bake, set out your butter and eggs to come to room temperature.
- Preheat oven to 350F. Line a muffin pan with cupcake liners, and lightly spray each liner. This keeps them from sticking, since the actual cakes portion doesn't contain fat or butter.
- In a small microwavable bowl or measuring cup, heat your milk until steaming, about 30 seconds. Add your teabags and let steep for at least 5 minutes.
- While that is steeping, mix together your flour, cornstarch, baking powder, and salt in small bowl. Set aside.
- Remove your teabags (squeeze well) and add your vinegar to the tea-milk and mix - it will look curdled because this is substitute for buttermilk. Open one of your tea bags and stir those leaves into your dry ingredients for the best earl grey flavor!
- Cream your butter and sugar for 1-2 minutes. Add egg and vanilla and beat for another minute, until very well mixed.
- Add half of your tea-milk alternatively with half of your flour mixture. Beat at medium speed after each addition. The batter will be pretty thick!
- Optional step: Once everything is combined, I recommend letting the batter rest for at least 30 minutes. If you want to let it rest a few hours or overnight, cover and place in the fridge. This resting helps prevent graininess in GF baking by giving the flours time to absorb moisture before baking.
- Scoop the batter into the lined cupcake pan, and tap it on the counter a few times to smooth it out. Bake 18-20 minute or until a toothpick inserted in the center comes out clean.
- Let cool in pan for a minute, then transfer onto a wire rack to cool completely.
Frosting Instructions
- In a large mug, heat your half & half for 30 seconds until boiling. Watch to make sure it doesn't boil over.
- Add your teabag to steep for at least 5 minutes. Set aside to cool.
- Cream softened butter until light and fluffy.
- Sift your powdered sugar, and slowly add to the butter, along with a pinch of salt.
- Remove your teabag from the half & half and squeeze well. Open your teabag and add the leaves to your buttercream, along with the half & half.
- Add vanilla and beat well. Add more powdered sugar if your buttercream is too thin.
- Once your cupcakes have cooled, frost and enjoy!
Notes
Not all gluten free flours are created equal. I used Bob's Mill 1:1 Baking Blend in this recipe. If you'd like to try something else, Cup-4-Cup is also a good option. Please let me know your results if you use other flours!