This cake takes inspiration from the beloved London Fog latte, a comforting blend of Earl Grey tea and lavender. With a light, balanced sweetness and our seasonal Lavender Fused Oil lending a gentle floral touch, this cake is as delicious as it is elevated. Made during peak lavender season here in the Pacific Northwest, it’s a fragrant celebration of summer’s calmest bloom.
TIPS: If you need to make these cupcakes a day in advance, keep in an airtight container in the refrigerator (because of the cheese icing).
Cupcakes can also be made ahead and frozen for up to two weeks without icing.
Preheat oven to 350* F
Using a spice grinder, grind enough earl grey tea to get 3 tablespoons (if you are emptying sachets it takes quite a few).
Make sure your butter is room temperature or slightly softer, add it to the mixing bowl with the sugar and combine well.
Add eggs one at a time, scraping beaters and mixing bowl between eggs.
Add vanilla, ground tea and salt, mix to combine.
Measure dry ingredients and sift together.
Measure butter milk and oil.
Alternate mixing dry and buttermilk to egg mixture starting and ending with the dry mix.
Once combined scoop into cupcake liners and bake for 16-18 min depending in your oven.
Cool on a rack at least an hour before icing.
Mix cheese, butter, oil and vanilla very well.
Add sugar 1 cup at a time, scraping the mixing bowl between additions.
Frost cooled cupcakes or cake while the icing is soft.
Serve and enjoy!
Servings 0