Ingredients
Yield: 12 cupcakes
FOR THE CUPCAKES:
125ml semi-skimmed milk
4 Earl Grey teabags
110g unsalted butter, softened
225g white sugar
½ tsp almond extract (optional)
2 large eggs
125g self-raising flour, sifted
120g plain (all purpose) flour
FOR THE BUTTERCREAM FROSTING:
110g unsalted butter, softened
60ml semi-skimmed milk, at room temperature
1 tsp vanilla extract
500g icing (confectioners’) sugar
lilac food colouring
Preparation
