Earl Grey Cupcakes with Lemon Buttercream

for 12 cupcakes
200ml semi skimmed milk
2 Earl grey tea bags
115g unsalted butter, softened
225g caster sugar
2 large eggs, room temperature
250g plain flour
1 teaspoon baking powder
for the icing:
75g unsalted butter
grated zest and juice of 2 large unwaxed lemons
375g icing sugar, sifted

Preheat the oven for 180°C.

Heat the milk until it is steaming hot, remove from the hob, add the teabags and leave in there for 3 minutes.

In a mixing bowl, whisk the butter with the sugar until  creamy. Add the eggs, one at a time and beat it in well.

Add the flour and milk while whisking.

Spoon the dough into cup cake cases and bake for about 20 minutes (or until a skewer inserted into the middle of the cupcake comes out clean).

Leave to cool down.

For the icing, beat the butter with icing sugar and lemon juice until smooth.

Spread out on the cooled down cupcakes. You can keep them in the fridge for a couple of days.

I used Lady Grey teabags instead of Earl Grey (just because Lady is my favourite tea and I didn’t have Earl at home). The taste of the buttercream is very strong (absolutely addictive,too!), but unfortunately the tea taste of the cupcake was not strong enough for me. It will probably be better with Early Grey as its flavour is stronger, but I will have to think about something to get more flavour in there! Let me know if you have suggestions. I don’t think leaving it in the milk for much longer will work, I tasted it and it had a very strong flavour already.

Even so, they are still delicious and I eat way to many of them:

This recipe is adapted from the Great British Bake Off by Linda Collister

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