Earl Grey Cupcakes

, Makes 12 cupcakes

Tender vanilla cupcakes infused with Earl Grey tea, topped with Earl Grey buttercream.

prepPreheat oven to 350°F / 180°C
prepLine cupcake pan with 12 liners
125 ml milk (infused with tea)	Simmer milk & tea 5 min, strain, cool		Mix in tea milk, oil & dry tea	Mix in flour, just combined	Fill liners; bake 350°F / 180°C, 18-20 min	Cool 5 min in pan, then on rack	Frost cooled cupcakes
2 Earl Grey tea bags (1/2 tsp leaves reserved for batter)
190 g all purpose flour	Whisk flour, baking powder & salt
1 1/2 tsp baking powder
1/4 tsp salt
57 g unsalted butter, room temp	Beat butter & sugar 5 min	Mix in egg & vanilla
150 g sugar
1 medium egg, room temp
1 tsp vanilla (for the batter)
30 ml light vegetable oil
1/2 tsp reserved dry tea (from the tea bags)
170 g unsalted butter, room temp (for the buttercream)	Beat butter 5 min; add salt, vanilla & half the sugar	Beat in remaining sugar	Beat in Earl Grey milk, 1 tbsp at a time
pinch of salt, optional (for the buttercream)
1 tsp vanilla (for the buttercream)
3 1/2-4 cups / 325-400 g sifted powdered sugar, plus more as needed
2-3 tbsp Earl Grey milk (reserved from the infusion)

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