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**** pictures are not mine nor the recipe but i would like to thank Gingered Whisk for this awesome recipe ***
½ cup unsalted butter, room temperature1 cup sugar1 ½ cup flour2 ¼ tsp baking powder¾ tsp salt½ cup milk3 Tbsp loose Earl Grey tea, divided, or 2 teabags (although loose leaf will give you much better flavor! But use what you have.)
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 cook completely before frosting