White Velvet Cupcakes with Earl Grey Buttercream Frosting

For the cupcakes:

• 3 extra large egg whites at room temperature
• 2/3 cup milk
• 1.5 tsp vanilla extract
• 7 oz cake flour, by weight sifted (if you don’t have a scale, sift into 2 cups and level)
• 1 cup sugar
• 2.25 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter between 65 and 75°F

For the buttercream:

• 1 cup sugar
• 1/3 cup water
• 4 egg yolks at room temperature
• 0.75 cups butter diced into small cubes
• 3/4 tsp vanilla
• 1 bag Earl Grey tea cut open and add the leaves to the buttercream

• Place a rack in the lower third of the oven and preheat to 350°F.
• In a small bowl, whisk the egg whites with 3 tablespoons of the milk and the vanilla until combined.
• In a stand mixer fitted with the paddle attachment, combine the cake flour, sugar, baking powder, and salt on low for 30 seconds. Add the butter and the remaining milk (about 7 tablespoons) and mix on low until the dry ingredients are moistened. Increase the speed to medium and beat for 90 seconds until smooth. Scrape the bowl, including beneath any sticky batter.
• With the mixer on medium-low, slowly add half of the egg-white mixture. Increase the speed to medium and beat 30 seconds. Scrape the sides and bottom of the bowl, then repeat with the remaining egg mixture. Ensure the batter is uniform. Line a cupcake pan and fill liners 2/3 to 3/4 full. Bake 20–22 minutes, or until a toothpick comes out clean. Cool in the pan on a wire rack for 10 minutes, then remove cupcakes to cool completely on the rack.
• For the buttercream: Fit the stand mixer with the whisk attachment and beat the egg yolks on high for 8 minutes until very pale. While the yolks whip, heat the sugar and water in a heavy-bottomed saucepan over medium heat until the syrup reaches the soft-ball stage (about 238°F). With the mixer on high, carefully pour the hot sugar syrup into the whipping yolks between the whisk and the bowl. The bowl will be hot—continue beating until the bowl feels room temperature (about 5 minutes).
• Reduce the mixer to medium and add the Earl Grey tea leaves to the mixture. The tea will infuse as the buttercream rests, so any initial subtlety will develop over time. Add the cubed butter a few pieces at a time over about 10 minutes, waiting until each addition is absorbed before adding more. Once smooth, pipe or spread the buttercream onto the cooled cupcakes and serve.

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