3Tbsploose Earl Grey teadivided, or 3 teabags (although loose leaf will give you much better flavor! But use what you have.)
1cupsugar
½cupunsalted butterroom temperature
2eggs
1teaspoonvanilla extract
1 ½cupflour
2teaspoonsbaking powder
½teaspoonsalt
Lavender Buttercream Frosting
1cupunsalted butterroom temperature
1 ½Tablespoonsdried lavender
1teaspoonvanilla extract
pinchof sea salt
3 ½cupspowdered sugar
2-3Tablespoonsmilk
Instructions
Earl Grey Cupcakes:
Preheat your oven to 350.
Prepare 12 cupcake cups, either by greasing them or using liners.
With a mortar and pestle, or a food processor, grind your tea (take it out of the bags if you are using pre-bagged tea) until you get smaller pieces, but not quite powder. You don't want to chew your cupcake, but you do want to be able to see little speckles of the tea.
In a small saucepan, place one tea bag (or 1 tbsp loose leaf tea) into the milk and warm slightly.
Remove the saucepan from the heat before the milk simmers, and allow it to steep, and the milk to cool.
In your mixer, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, mixing well between each one.
In a large bowl, whisk together the flour, baking powder, salt and tea.
Add half of the dry mixture to your batter.
Add the milk (with the tea bag removed or the loose leaf tea strained out) and then add the remaining dry ingredients.
Stir until just combined, but do not overstir!!!
Divide the batter evenly amongst the pan, so that each well is about 2/3 full.
Bake 20 minutes.
Allow to cool completely before frosting
Lavender Buttercream Frosting:
Using a food processor or spice grinder, grind the dried lavender into small pieces.
In a large bowl, beat the butter until soft and fluffy, about 3-5 minutes.
Add in the vanilla, lavender, and a pinch of salt.
Add in the powdered sugar and mix until combined.
Add in the milk, a small amount at a time, until you reach the desired consistency.
Frost the cupcakes as desired!
Enjoy!
Notes
If using teabags, do not squeeze the excess liquid out of the teabags. This causes excess tannins to be released into the liquid, causing the tea to be extra bitter and sour.