White Velvet Cupcakes with Earl Grey Buttercream
Try this White Velvet Cupcakes with Earl Grey Buttercream recipe.
Try this White Velvet Cupcakes with Earl Grey Buttercream recipe.
- 1/3 cup water
- 1 cup sugar
- 1/2 tsp salt
- 3/4 tsp vanilla
- 1.5 tsp vanilla extract
- 3 extra large egg whites at room temperature
- 2/3 cup milk (i use skim)
- 7 oz cake flour sifted (if you don't have a scale, sift your flour in 2 cups, and level it off)
- 2.25 tsp baking powder
- 1 stick unsalted butter between 65 and 75 degrees f
- 4 egg yolks at room temperature
- .75 cups butter diced into small cubes
- 1 bag earl grey tea (cut it open and dump the tea in the
- Carbohydrate 11.7761845314276 g
- Cholesterol 0.524999998934858 mg
- Fat 0.237885568143288 g
- Fiber 0.241601905490005 g
- Protein 1.59743366050431 g
- Saturated Fat 0.0900177803559089 g
- Serving Size 1 1 -16 cupcake (54g)
- Sodium 7987.42656573842 mg
- Sugar 11.5345826259376 g
- Trans Fat 0.0459836632768505 g
- Calories 59 calories
Step-by-step
- Place an oven rack in the lower third of the oven and preheat to 350 degrees F.
- In a small bowl, whisk the egg whites, 3 tbsp of the milk, and the vanilla until combined.
- In a stand mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, and salt on low for 30 seconds.
- Add the butter and the rest of the milk (about 7 tbsp) and mix on low until the dry ingredients are moistened.
- Increase the speed to medium and beat for 90 seconds, until nice and smooth.
- Scrape down the bowl, make sure to scrape down below where sticky batter may settle.
- With the mixer on medium-low speed, slowly add half the egg mixture, then increase the speed to medium and beat for 30 seconds.
- Scrape down the sides and bottom wells of the bowl.
- Repeat with the other half of the egg mixture.
- Scrape the bowl again to make sure all the batter is homogenous.
- Fill a cupcake pan with your liners, and fill them up 2/3 to 3/4 full.
- Bake for 20-22 minutes, until a toothpick inserted into the center comes out cleanly.
- Let the cupcakes cool in the pan set on a wire rack for 10 minutes, then remove the cupcakes and let them cool on the rack completely.
- In a stand mixer fitted with the whisk attachment, beat the egg yolks on high speed for 8 minutes until they are very pale.
- In the meantime, combine the sugar and water in a heavy bottomed saucepan over medium heat, and let the sugar syrup simmer toward the soft ball stage (238 degrees on an instant read thermometer).
- When both the egg yolks and the sugar syrup are ready, pour the sugar syrup into the mixing bowl (the mixer should still be on high speed), aiming as best as you can to pour between the wire whisk and the side of the bowl.
- Now, touch the bottom of the bowl. Very hot, right? Beat the egg yolk sugar mixture until the bowl feels neither hot nor cold (about 5 minutes).
- Turn the mixer down to medium and add the earl grey tea.
- If you taste the buttercream and it doesn’t taste Early Grey-y enough, don’t worry, the earl grey needs time to infuse into the buttercream.
- Add the butter, a couple cubes at a time to the bowl, over the course of 10 minutes.
- Wait until each installment of butter is absorbed until you add the next batch.
- Pipe or spread your buttercream on your cupcakes, and enjoy!
My Little Slice of Heaven: White Velvet Cupcakes with Earl Grey Buttercream
Baking has always been my sanctuary, a quiet space where I can lose myself in the rhythmic mixing, the delicate folding, and the intoxicating aroma of sweet treats taking shape. Today, I'm sharing a recipe that's close to my heart – a recipe that embodies the comfort and elegance of a perfectly balanced cupcake: White Velvet Cupcakes with Earl Grey Buttercream. These aren’t just cupcakes; they’re little pockets of serenity, a testament to the simple pleasures life offers.
The journey of creating these cupcakes is almost as delightful as savoring them. The velvety texture of the white cake, light and airy, is a dream to work with. Each bite is a delicate dance between sweetness and a subtle hint of vanilla, a harmony that melts in your mouth. But the real magic happens with the Earl Grey buttercream. The subtle floral notes of the Earl Grey tea, infused into the creamy, luscious frosting, adds a sophisticated touch, elevating this simple treat into something truly special. The process is a bit of a journey – from whipping egg yolks to a pale, airy cloud to carefully tempering the hot sugar syrup, each step contributes to the final masterpiece.
I remember the first time I made these cupcakes. It was a rainy Sunday afternoon, the kind of day that calls for something cozy and comforting. The kitchen filled with the warmth of the oven and the sweet aroma of baking. As I piped the Earl Grey buttercream onto the fluffy cakes, I felt a sense of accomplishment, a feeling of creating something beautiful and delicious. The cupcakes disappeared in a flash, leaving behind only happy smiles and lingering memories of a perfect afternoon.
These cupcakes aren't just a recipe; they're an experience. They're perfect for a quiet afternoon with a good book, a celebratory gathering with friends, or simply a moment of self-indulgence. They're versatile enough to adapt to your preferences – perhaps add a sprinkle of edible flowers, a dusting of powdered sugar, or a drizzle of melted chocolate. The possibilities are endless.
More than just a dessert, these cupcakes represent a piece of my heart. They're a reflection of my passion for baking, my love for sharing delicious treats, and my belief that even the simplest things in life can bring extraordinary joy. I encourage you to try this recipe and experience the magic for yourself. Let the aroma fill your kitchen, let the process soothe your soul, and let the taste transport you to a world of pure bliss.
So gather your ingredients, put on your apron, and let's embark on this delicious adventure together. Happy baking!
Ingredients: (This section would list the ingredients provided in the original recipe.)
