Earl Grey Cupcakes

Place the tea bags & milk in a saucepan and gently heat to brew the tea, leave to cool, overnight if possible.

Preheat the oven to 190°C (170°C, gas mark 5), and line a 12 bun muffin tin with muffin cases.

Using a hand held mixer or freestanding mixer mix the butter, sugar, flour, baking powder and salt on a low speed until it is the texture of breadcrumbs. Put the eggs in a jug and whisk by hand.

Add the tea infused milk to the eggs, try to squeeze all the milk from the tea bags & set them aside for the frosting.

Pour the milk mixture into the dry ingredients & mix on low speed, then mix on a medium speed until smooth & thick.

Spoon the mixture into the paper cases until ½ full. Bake in the oven for 18-20 minutes or until risen and springy to the touch.

Leave to cool slightly and then place on a wire rack.

While the cupcakes are cooking, place the used tea bags in a small bowl with the milk for the frosting & leave to infuse for 30 minutes.

Remove the tea bags and carefully try to squeeze as much milk out as possible.

Using the electric whisk or a freestanding mixer whisk the icing sugar with the butter until combined, then pour in the tea infused milk, mixing slowly,gradually increasing the speed to high and whisk until soft & fluffy. Add food colouring to your desired colour.

Top the cooled cupcakes with frosting with a palette knife. Sprinkle each cupcake with some sprinkles or edible glitter.