Steep the Earl Grey teabags for 20-25 minutes in the buttermilk. Squeeze the tea bags to get even more flavor.

Add the butter and the sugar to a mixing bowl.

Cream the butter and sugar until light and fluffy.

Then add the oil and cream until combined.

Add one egg at a time, then add the vanilla.

Add flour, then add some of the Earl Grey milk. Mix each time until combined.

Used a cookie scoop to add to the cupcake wrapper. Add about 1/2 to 3/4 of the way.

Bake for 10-12 minutes or until a toothpick comes outs clean.

Steep the Earl Grey teabags in a pot with sugar and water for about 20 minutes. Remove and squeeze out the excess.

Turn the stove to medium-high and add a candy thermometer.

Separate the eggs and place the egg whites in the mixing bowl with the whisk attachment.

When the thermometer reaches 220 -230 degrees F put the mixer on high and mix to stiff peaks.

Once the sugar mixture reaches 240 degrees F, remove from the stove and pour steadily into the mixing bowl.

Mix until the bowl is cool to the touch.

Then add the butter one piece at a time.

Mix until it comes together, then add vanilla. It will look curdled at first, but just keep mixing.