Earl Grey Cupcakes With Lemon Buttercream

• 200 milliliters milk (I use semi-skimmed)
• 2-3 Earl/Lady Grey teabags
• 1 cup caster sugar
• 4 + 2.7 ounces butter
• 2 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 3 cups icing sugar
• 2 unwaxed lemons (zest and juice)

1. Preheat the oven for 180u0b0C/356u0b0F.
2. Heat the milk until it is steaming hot, remove from the hob, add the teabags and leave in there for 3 minutes.
3. In a mixing bowl, whisk the butter (4 ounces) with the sugar until creamy. Add the eggs, one at a time and beat it in well.
4. Add the flour and milk while whisking.
5. Spoon the dough into cup cake cases and bake for about 20 minutes (or until a skewer inserted into the middle of the cupcake comes out clean).rnLeave to cool down.
6. For the icing, beat the butter (2.7 ounces) with icing sugar and lemon juice until smooth.
7. Spread out on the cooled down cupcakes. You can keep them in the fridge for a couple of days.

milliliters milk, teabags, caster sugar, eggs, flour, baking powder, icing sugar, unwaxed lemons

Taken from food52.com/recipes/20789-earl-grey-cupcakes-with-lemon-buttercream (may not work)