Earl Grey Cupcakes

Indian Simmer
Yields: 12

Cupcakes

½ cup unsalted butter, softened
1 cup sugar
2 eggs
1 ½  cups all-purpose flour
2 ¼ tsp. baking powder
3/4 tsp. salt
½ cup milk
1 Tablespoon Earl Grey tea (about 2 bags)

Preheat the oven to 350F. Beat the butter and sugar together until it is light and fluffy. Add eggs one at a time, making sure they are thoroughly combined before adding the next one. Mix together the dry ingredients, including the tea. Beat in half of the dry mixture with the wet, then add the milk and the rest of the dry mixture, stirring until just combined. Line the cupcake pan with 12 cups and fill them about two-thirds full. Bake 20 to 25 minutes. Cool thoroughly before frosting.

Lemon Butter Cream Frosting

½ cup unsalted butter, softened
2 cups icing sugar
zest of one lemon
2 Tablespoon lemon juice

Cream butter, then add the icing sugar and beat until fluffy. Add the lemon zest, juice and beat until smooth. Spread over cooled cupcakes.