London fog cupcakes

INGREDIENTS

for the yellow butter cake:

3 1/4 cups

cake flour

1 tbsp

baking powder

3/4 tsp

salt

1 cup

or 225 g) unsalted butter, room temperature

2 cups

granulated sugar

2 tsp

vanilla bean paste (or vanilla extract, in a pinch)

large egg yolks (save the egg whites for the buttercream, below)

1 1/2 cups

whole milk (see Notes for Earl Grey-infused milk)

for the Earl Grey Swiss buttercream:

2 cups

unsalted butter, room temperature

1/2 cup

loose Earl Grey tea (or the tea from about 5-6 Earl Grey teabags, cut open)

1/2 cup

plus 2 tablespoons large egg whites

1 1/4 cups

granulated sugar

1 1/2 tsp

vanilla bean paste (or vanilla extract, in a pinch)

to serve:

about 1/4 cup salted caramel sauce (see here for my favorite recipe)

1 tsp

lavender (optional)