Ingredients

• 1 cup butter, at room temperature
• 2 cups sugar
• 4 eggs
• 3 cups self-rising flour
• ¾ cup milk
• 2 Tbsp Earl Grey Blue Flower Tea
• ¼ cup freshly boiled water

Icing

• 1 cup unsalted butter
• 4 cups icing sugar
• Zest of 1 lemon
• 1 Tbsp Earl Grey Blue Flower Tea
• 3 Tbsp lemon juice

Method

1. Preheat oven to 180°C. Line two cupcake pans with paper liners or grease well.
2. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each.
3. Beat in half the flour. Infuse Earl Grey Tea in the hot water for 4 minutes, strain, then combine with the milk.
4. Add the tea-milk mixture and remaining flour to the batter, stirring until just combined.
5. Fill cupcake cases two-thirds full. Bake for 20–25 minutes, rotating pans halfway. Cool completely.
6. For the icing, cream butter until smooth. Gradually beat in icing sugar until very fluffy. Zest the lemon into the frosting, add lemon juice and tea, and stir until smooth. Spread or pipe onto cooled cupcakes.