These are a variation of a Primrose Bakery recipe which uses Earl Grey tea. The flavour is delicate and so they make an especially elegant treat for female guests / housemates. These were made for a certain birthday celebration a week or two ago.
125 ml milk
4 Lady Grey teabags
110g unsalted butter
225g sugar (caster will work the best)
125g self-raising flour
120g plain flour
1. Heat the milk in a saucepan over a medium heat until it begins to boil. Remove from the heat and allow the teabags to steep for 30mins
2. Cream the butter and sugar, then add the eggs - one at a time.
3. Add the flour to this mixture, little by little, then add a little milk and repeat this process until everything is well combined.
4. Put the mixture into cupcake cases and bake in the oven for 25 mins. They will be done when they are springy to touch. Leave in the tin for 10mins then place on a wire rack to cool.
(This is The Humming Bird Bakery frosting recipe - it's really good)
250g icing sugar (seems like a lot, but trust us)
80g unsalted butter
A few drops of food colouring
Beat the icing sugar with the butter in a mixer (this may take a while and the butter:sugar ratio may seem off - but it isn't) Add the milk and continue mixing.
Once it has all been incorporated, it will be smooth - then you can add your food dye and mix it all together.
Smear all over the top of the cupcakes in whichever fashion you wish and maybe add some cake decorations.