Earl Grey Tea Cupcakes
makes 24 cupcakes
1 cup milk
4 tablespoons Earl Grey loose leaf tea or 4 teabags
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1 1/2 cups sugar
1 teaspoon vanilla
For the glaze:
juice of 1 lemon (about 2.5 tablespoons)
2 heaping teaspoons dried lavender buds
1 cup confectioners' sugar
1. Preheat the oven to 350 degrees. In a small saucepan, warm the milk on medium heat until it starts to steam (careful not to scald it!). Add the Earl Grey tea and turn the heat off. Let the tea steep for at least 15 minutes. The more saturated the milk, the stronger the Earl Grey flavor is in your cupcakes.
2. While the tea steeps, whisk together the flour, baking powder and salt in a medium sized bowl. Set aside.
3. In the bowl of an standing electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until just incorporated. Add the vanilla.
4. Strain your steeped milk into a large liquid measuring cup or small bowl with a spout.
5. Alternate the flour mixture with the tea infused milk until the batter is completely mixed and smooth. Divide the batter into a lined muffin tin. Bake for 15 minutes or until a toothpick comes out of the cupcake clean.
While your cupcakes cool, combine the lavender buds and lemon juice in a microwave safe bowl. Heat for 35 seconds. (Your juice will have a light pink hue). Strain the lavender buds and add the confectioners' sugar to the lemon juice. Mix until the glaze is smooth and no lumps remain. If your glaze is too thin, add more sugar. If the glaze is too thick, add a few drops of water to thin it out.
Remove the cupcake liner and carefully drop the cake into the tea cup. Spoon the glaze onto the cooled cupcake and garnish with a few lavender buds.