I am so excited to share this recipe with everyone! These london fog cupcakes were featured at my housewarming last weekend and now I will be sharing it with the world on my first ever blog post! London fogs are one of my most favourite drinks. If you don’t know what a london fog is *gasp* , it is earl grey tea with vanilla syrup and steamed milk. So when I was deciding on the dessert for my housewarming, I thought why not turn my favourite drink into a cupcake!
I tried researching recipes online but I couldn’t quite find anything that fit the bill. I knew I wanted a light, fluffy cupcake with a delicate, creamy early grey frosting. This was what I came up with: Vanilla chiffon cupcake + earl grey vanilla custard + earl grey infused whipped cream = heavenly, airy, fragrant LONDON FOG CUPCAKES! I don’t know how nobody else has come up with the idea to create these delicate beauties. It just seems like a no-brainer!
These were by far the best cupcakes I’ve made in my entire life. The cupcake itself was soft and moist while the earl grey frosting was light, airy and permeating with earl grey goodness. Make sure you use a good earl grey tea here to get the best earl grey flavour in your cupcakes. All my party guests loved the london fog cupcakes and there wasn’t a single one left by the end of the night. I encourage you to give them a try at home. I promise, you will not regret it!
I have also used this exact recipe to create a layered london fog cake and it works very well! It does take a little longer to bake, about 45-50 minutes or until a toothpick inserted into the center comes out clean. However, if you prefer a cake version then it’s definitely possible!
London Fog Cupcakes
24
servings50
minutes40
minutes1
hour30
minutesAdapted from Genius Kitchen and Alton Brown
Keep the screen of your device on
Ingredients
- Vanilla Chiffon Cupcake
1 cup cake flour*
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons loose leaf earl grey tea, finely ground
5 egg yolks
1/2 cup cup sugar
1/4 cup water
1/4 cup canola oil
1 teaspoon vanilla extract
5 egg whites
1/3 cup sugar
- Earl Grey Custard
1 cup milk
3 tablespoons sugar
1 tablespoon cornstarch
1 earl grey tea bag
1 egg, lightly beaten
1/2 teaspoon vanilla
- Ear Grey-Infused Whipped Cream
3 cups whipping cream
1 tablespoon loose leaf earl grey tea
1/3 cup icing sugar
2 teaspoons vanilla extract
Directions
- Vanilla Chiffon Cupcake
- Preheat oven to 325 degrees F. Line 24 muffins cups with cupcake liners and set aside.
- In a bowl, whisk together flour, baking powder, salt and earl grey tea. Set aside.
- Place the egg yolks and 1/2 cup sugar into a stand mixer and whisk on high for 2 minutes until the mixture becomes pale yellow. Whisk in water, canola oil and vanilla to combine. Add dry ingredients and whisk until just combined. Transfer batter to a mixing bowl.
- In a clean bowl, whisk egg whites on high until it becomes foamy. Decrease speed to low and gradually add 1/3 cup sugar. Increase speed to high and continue whisking until stiff peaks form.
- Add 1/3 of the egg whites to the batter and whisk until combined. Gently fold in the remaining egg whites. Scoop batter into prepared muffin tins. Bake for 25-30 minutes, until a toothpick comes out clean. Cool completely before filling and frosting.
- Using a melon baller or cupcake corer, remove core of cupcakes. Set aside.
- Earl Grey Custard
- In a medium saucepan, whisk together milk, sugar and cornstarch over medium heat. Add in earl grey tea bag. Bring milk to a simmer, whisking occasionally. Remove from heat and remove tea bags.
- Whisk 2 tablespoons of hot milk into eggs. Then add egg mixture to milk mixture in a slow stream, whisking constantly.
- Return pan to heat and whisk gently until custard thickens, approximately 5 minutes. Do not boil. Remove from heat and stir in vanilla. Place in refrigerator to cool completely.
- Fill a piping bag with the cooled custard. Pipe the custard into cored cupcakes.
- Earl Grey-infused Whipped Cream
- In a small saucepan, heat whipping cream and earl grey tea over medium heat for approximately 3-4 minutes. Do NOT boil. Remove from pan and strain cream through a mesh strainer to remove tea leaves. Place in refrigerator to cool completely.
- Once whipping cream is cooled, add cream, icing sugar and vanilla extract to a bowl. Whisk on low speed, gradually increasing to high speed, until medium to stiff peaks form. Do not over mix.
- Fill a piping bag with the infused whipped cream. Pipe whipped cream onto the cupcakes. Cupcakes are best served immediately or within 1-2 days if refrigerated.
Recipe Video
Notes
- *Don’t have cake flour? Add 2 tablespoons of cornstarch to a 1-cup measure and add all-purpose flour until level to substitute.
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I love this idea!! I love London Fogs and I can imagine how a cupcake form would taste. Very creative and great idea.
Thank you Esmeralda! I’m glad I found another london fog lover! You will definitely like this cupcake if you like london fogs 🙂