Earl grey tea & lemon cupcakes

Inspiration for these cupcakes came from this lovely blog – Desert Candy. These are more subtle than you’d imagine. If you want it to have a stronger tea flavour you could infuse the milk with the tea (by heating the milk). I also like them with a lemon icing, it’s good when you add another teabag in (not gritty or anything).

You’ll need:

• 185g butter
• 1 cup sugar
• 4 eggs
• 3 cups self-rising flour
• 1 cup milk
• 3 bags earl grey tea
• Juice of 1 lemon

To cook

Preheat the oven to 200. Cream the sugar and butter, then add the eggs one by one. Beat in half of the flour along with the tea from the teabags. Then add the milk and the remaining flour, stirring until combined. Scoop into cupcake or muffin tins (remember, they rise). They’ll take around 20 minutes to cook but keep a close eye on them.

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