Earl Grey Cupcakes

Who needs a cup of tea with cake when you can have both? I make these with a lemon buttercream to cut through the delicate flavour of Earl Grey tea - and of course you don't have to bypass the cuppa.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 180°C and line your muffin tin with 12 cupcake cases

Step 2

Heat your milk in a pan or microwave, add the teabags, and let cool for 20 mins

Step 3

In a large bowl, beat butter and sugar until light and fluffy with a hand or electric whisk

Step 4

Add the eggs, one by one and whisking just until each is combined

Step 5

Sift in the flour and baking powder, fold gently with a spatula. At this point it will seem pretty tough and floury.

Step 6

Once the milk is at room temperature, add to batter with the vanilla and stirin gently until fully combined

Step 7

Whisk together all of the ingredients, adding more lemon curd or sugar to taste and to preferred consistency.

Step 8

Either pipe onto the cooled cupcakes or use a butter knife to smush the icing onto them.

Step 9

Finish by cutting open a bag of earl grey and sprinkling some of the tea leaves over the top of each cupcake, or add a little lemon zest instead.