Ingredients:
- 2 1/2 cups flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter
- 1 3/4 cups sugar
- 2 large eggs
- 2 1/4 teaspoon pure vanilla extract
- 1 1/4 cups whole milk
- 1/2 cup lavender earl grey tea
- 2 teaspoon lavender sugar
For Frosting
- 16 tablespoons unsalted butter
- 4 cups confectioner’s sugar
- 1 teaspoon whole milk
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1/4 cup lavender earl grey tea
- 1/4 teaspoon purple food color
Instructions
- Preheat oven to 350 degrees F
- Line 2 cupcake plans with 18 baking cups
- Sift together the flour, baking powder, and salt in a large bowl
- Place the unsalted butter in the bowl of a stand mixer
- Add the sugar; beat on medium speed until well incorporated
- Add the eggs one at a time, mixing slowly after each addition
- Combine the vanilla extract and milk in a large liquid measuring cup
- Reduce the speed to low and add on1-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated.
- Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed.
- Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.
- Mix in the cooled lavender earl grey tea and lavender sugar until fully incorporated.
- Scoop batter into baking cups and bake for 18 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
For the frosting:
- Place the unsalted butter in the bowl of a stand mixer.
- Add the confectioner’s sugar; beat on medium speed until well incorporated.
- Add the vanilla extract, milk, salt, tea, and purple food color, and beat on high speed until light and airy.
- Transfer to a piping bag with a large pipping tip and frost each cupcake with Georgetown Cupcakes “signature swirl”.
Recipe courtesy of Amee’s Savory Dish