Earl Grey Tea Cupcakes
makes 24 cupcakes
3/4 cup (1.5 sticks) butter, softened
1 3/4 cups sugar
1 teaspoon vanilla
1 1/4 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
3-4 tablespoons Earl Grey loose leaf tea
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 low heat (careful not to scald it!). Add the Earl Grey tea leaves 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 cake flour, baking powder and salt in a medium sized bowl. Set aside.
3. In the bowl of an 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 dry ingredients 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.
6. 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.
7. Spoon about a teaspoon of the glaze onto the cooled cupcake and garnish with a few lavender buds.