Earl Grey Cupcakes

( from primrose bakery)

I made these once for my sisters and after that they were requested not once. They are seriously good. Delicately scented they're perfect for ladies brunch or afternoon tea on a nice late afternoon.

This recipe was adapted from Katie cakes.

*I converted grams into cups.

Ingredients:

125 ml milk

4 Earl Grey tea bags

1 stick butter (softened)

1 cup sugar

2 large eggs

¼ tsp almond essence (optional)

2 cups plain flour

¾  tsp. Baking powder

½ tsp. Baking soda

Frosting:

1 stick unsalted butter ( softened at room temperature)

60 ml milk

1 tsp. vanilla extract

4 cups powdered sugar

few drops of lilac food coloring

Directions:

Preheat oven to 350 degrees.

Bring milk to a boil over medium heat. Remove from the heat and add tea bags.cover with lid for 30 minutes.

In a medium bowl using electric mixer cream butter with sugar until mixture is pale and smooth.Add almond extract and eggs one at a time.scrape bowl with spatula to make sure the mixture is well combined.

Combine flour with baking soda  and baking powder in separate bowl.add third of the flour to the butter mixture. Add third of the milk with tea to the mixture.Repeat until all the flour and milk has been added.

Fill cupcake pan with 2/3  of the batter. Bake for about 25 minutes. Let cool completely.

Butter cream frosting:

Beat butter,milk,vanilla and half of the powdered sugar until smooth.gradually add the rest of powdered sugar. Beat until its smooth and creamy. Add a drop of  colouring and beat well.Ice the cupcakes with a generous swirl of the frosting. Enjoy with your favorite cup of tea.