Psssst: Remember to start the frosting whilst the cupcakes are cooking.
Ingredients
* 3 earl gray tea bags
* 140 grams of golden caster sugar
* 120 grams plain flour
* 120 ml of whole milk
* 1 and a half tablespoons of baking powder
* 1 free range large egg
* 40 grams of unsalted butter
* A pinch of salt
Ingredients for the icing
* 500 grams of icing sugar
* 50 ml of whole milk
* 160 grams of unsalted butter
* Food colouring of your choice!
1. Preferably the night before, place the teabags & milk in a saucepan and gently heat to brew the tea. Resist drinking! Ahem. Leave to cool.
2. Preheat your oven to 190°C, Gas 5, and line a 12 bun muffin tin with muffin cases.
3. Using a mixer or spoon, mix the butter, sugar, flour, baking powder and salt gently until you reach the texture of breadcrumbs. Put the eggs in a jug and whisk by hand.
4. Say hello again to that tea infused milk and add it to the eggs. Try to squeeze all the milk from the tea bags & set them aside for the frosting.
5. Pour ¾ of the milk mixture into the dry ingredients & mix until smooth & thick. You're getting hungry right about now, arent'cha?
6. Spoon the mixture into the paper cases until ½ full.Don't overfill or those babies will rise too much.
7. Bake in the oven for 18-20 minutes or until risen and springy to the touch. NOM.
8. Leave to cool slightly (always the hardest part!) and then place on a wire rack.
9. While the cupcakes are cooking, place the used tea bags in a small bowl with the milk for the frosting & leave to infuse for 30 minutes.
10. Remove the tea bags and squeeze as much milk out as possible.
11. Using an electric whisk, whisk the icing sugar with the butter until mixed, then pour in the tea infused milk, mixing slowly, then increase the speed to high and whisk until soft & fluffy. Also add your colour of choice at this point if you'd like pretty cuppie cakes.
12. Once your cupcakes are cooled, top them with frosting with a palette knife.
I don't even need to explain step 13...
