It has been quite awhile since I have baked cupcakes. It has also been quite awhile since I have had non-mint tea (the Moroccans love their sweet mint tea). So when I stumbled upon this recipe the other day, I knew that these cupcakes were for me.
The recipe calls for warm milk to be steeped with black tea leaves to give the cupcakes their namesake flavor. I chose my sister's favorite blend- straight from Fortnum and Mason in London.
The cupcakes are light and fluffy (thanks to a great recipe which uses cake flour rather than regular flour), and the frosting is a perfect combination of sweet and tart, which complements the cupcake rather well.
I may even have to try this recipe with some other types of tea- flavored tea with a complementary frosting such as raspberry green tea cupcakes with a raspberry lemon buttercream sounds stupendous!