Ingredients:
125g soft butter
125g caster sugar
125g self raising flour
2 eggs
1 Earl Grey tea bag
For the icing:
60g butter
125g icing sugar
1 Earl Grey tea bag
Method:
1. This recipe makes 12 cup cakes.
2. Pre-heat oven to 170C to gas mark 4
3. Place twelve cupcake case on a baking tray
4. In a large bowl cream together the butter and the caster sugar
5. Mix in the 2 eggs one at a time
6. Empty the contents of the tea bag into the mixture and then fold in the flour gently
7. Place a dessert spoonful of the cake batter into each of the cupcake cases
8. Back for 12-15 minutes on the middle shelf of the oven until golden and springy
9. Leave to cool while you make the topping.
10. Put the butter in a bowl, add the tea bag and microwave for 20 seconds or until the butter is completely melted
11. Leave for five minutes for the tea bag to flavour the tea, it will take on a green hue.
12. Squeeze out the tea bag into the butter
13. Add the icing sugar and beat until smooth, if it’s too stiff you can add a little milk
14. Pipe or swirl on the top of the cooled cupcakes.
By Guest Blogger Anne Stone at www.raisiebay.com
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