Obsession : Earl Grey and Lemon cupcakes

After tasting these a few months ago I recently made a batch with my best friend and her daughter. They were even better than I remembered!

I thought I'd add the recipe to share them with as many people as possible!

Yummy!

Ingredients:

*125g margarine

*250g sugar

*2 large eggs

*300g self raising flour

*125ml milk

*1 teaspoon vanilla extract

*4 Earl Grey teabags

Method:

Preheat the oven to 175C (350F/gas mark 4 and line a 12 hole patty tin with cake cases.

Heat the milk in a saucepan over medium heat, but do not boil, add the vanilla extract and the tea leaves. Take the milk off the heat to cool. 

Cover with cling film and leave to infuse for about 30 minutes. 

Fish out and discard the teabags.

In a large mixing bowl mix the butter and sugar together until the mixture is pale and smooth. 

Add the eggs, a bit at a time, mixing for a few minutes after each addition. Fold half of the flour into the wet mixture. 

Then add the milk infused with tea, then remainder of the flour. 

Take care not to over mix. The mixture should be soft and light.

Put the mixture into the cake cases and bake for 25 minutes. 

The top should be slightly raised and golden brown. 

To check they are cooked, insert a skewer or sharp knife in the centre of one of the cakes - it should come out clean. 

Put on to a wire rack and allow to cool completely.

Lemon Butter cream Icing:

Ingredients:

*100g unsalted butter, at room temperature

*2-3 Tablespoons of freshly squeezed lemon juice

*Grated zest of 2 lemons (you need at least 2 tsp)

*200g icing sugar, sifted.

Method:

In a large mixing bowl beat the butter, lemon juice, lemon zest and half the icing sugar until smooth. 

Gradually add the remainder of the icing sugar and beat again until smooth and creamy. Using a knife or icing bag put icing on to the tops of the cakes.

Enjoy! They are delicious!

xxVickyxx