not long ago i was sent a selection of teas from teapigs to try out some ice tea and cocktail recipes - for which i made a lemon and ginger mojito tea and jasmine gin fizz. there were a couple of their darjeeling earl grey teabags in the parcel too and since i've always wanted to make earl grey cupcakes i thought i'd have a go. this one is based on the hummingbird bakery recipe and makes around 16 cupcakes. shopping list for the cupcakes ♥ two earl grey teabags ♥ 3 tablespoons of boiled water ♥ 80g unsalted butter ♥ 300g caster sugar ♥ 240g plain flour ♥ 10g baking powder ♥ a pinch of salt ♥ 200ml whole milk ♥ 2 large eggs for the lemon buttercream icing ♥ 100ml whole milk ♥ 500g icing sugar ♥ 250g unsalted butter, softened ♥ juice of one lemon, plus grated rind preheat the oven to 190 degrees, gas mark 5. firstly, place the teabags in the boiled water and let them brew for 30 minutes. next, mix together the butter, sugar, flour, baking powder and salt in an eletric mixer until they resemble breadcrumbs. pour the 200ml milk into a jug and whisk in the two eggs. then, squeeeeze every last drop of earl grey out of the teabags into the milk and egg mixture. keep the teabags and i used the leaves on top of the cupcakes as decoration. the original recipe does not have lemon topping - it actually suggests infusing the icing with the teabags so that's an option too :) now, bring the infused earl grey milk and egg mix together with the dry ingredients bit by bit. pour into your cupcake cases. i mainly used normal paper cases... except for these four special ones. (also - who would ever sell just four cupcake cases in a pack?) bake for around 20 minutes looking out for a golden and springy rise to the top of the cakes. allow to cool whilst you make the lemon buttercream. in a blender combine the softened butter with the icing sugar a little at a time (i have quite a small blender so it takes a while) using the milk to ease up the mixture. add in the juice from the lemon as well as grating in the rind. tip: if your buttercream doesn't seem thick enough to ice yet, put in the fridge for around 10 minutes to set a little. make sure your cakes are fully cooled or this may cause it too melt too. decorate with a few of the tea leaves and serve with... a cup of tea of course. have you ever baked with tea? how did it turn out?