Tea Cupcakes with Lemon Glaze

Ingredients:

Cupcakes

• 3/4 cup whole milk
• 10 bags of black tea
• 1.5 cups premium flour
• 1 teaspoon of baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 0.5 cup rapeseed oil (canola)
• 1 tsp vanilla extract
• 2 eggs

Tea glaze with lemon

• 220 g softened unsalted butter
• Zest of 1 lemon
• 2 cups powdered sugar

Preparation:

1. Cupcakes:
   
   Preheat the oven to 175°C. Line a muffin tin with 12 paper cups. Microwave the milk for 1 minute, stir, and then microwave for another 30 seconds. Place the tea bags in the milk and let steep for 5 minutes.
2. Sift together the flour, baking soda, and salt. In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar, butter, vanilla, and eggs, one at a time. Add the flour and 0.5 cup of tea one at a time until smooth. Reserve 0.5 cup of tea for the glaze.
3. Divide the batter into the molds and bake for 15 minutes.
4. Rotate the pan and continue baking until the tops of the cupcakes are firm and a toothpick inserted comes out clean, about 5 more minutes. Let cool completely before frosting.
5. Glaze:
   
   In the bowl of a stand mixer fitted with a paddle attachment, beat the butter. Add the lemon zest. Gradually beat in the powdered sugar and 0.5 cups of the remaining tea until you achieve the desired creamy consistency. Decorate the cooled cupcakes with the icing and serve.