Source: Desert Candy
Earl Grey Cupcakes with Lemon Buttercream
I know you'll be tempted to make this using whatever variety of tea is sitting in your pantry. Please use earl grey, its floral citrus note is wonderful in these cakes. For extra oomph you can even add a tablespoon of earl grey tea leaves to the frosting.
Makes 24 cupcakes, easily halved.
1 cup (1/2 lb) unsalted butter, at room temperature
2 cups sugar
3 cups self-rising flour
1 cup milk
2 bags or 2 tablespoons earl grey tea
1. Preheat the oven to 350 F, fill 2 cupcake pans with paper liners or grease well. In a bowl (or with a stand mixer), beat the butter until creamy. Add the sugar and cream the butter with the sugar until it is light and fluffy. Add the eggs one at a time, beating each egg very well so that it is thoroughly combined before adding the next egg. Beat in half of the flour along with the tea. Then add the milk and the remaining flour, stirring until just combined.
2. Fill the cupcake pans 2/3 full. Bake 20-25 minutes, rotating the pans halfway through to ensure even baking. Cool thoroughly before frosting.
1 cup (1/2 lb, 2 sticks) unsalted butter
1 lb (4 cups) powdered sugar
zest of 1 lemon
3 Tbsp. lemon juice
1. Cream the butter until smooth, gradually beat in the powdered sugar until the mixture is very fluffy. Zest the lemon over the bowl into the frosting, add the lemon juice, stir until smooth. Spread or pipe the frosting on cooled cupcakes. Please remember buttercream should be served at room temp.