RECIPE

Ingredients for cupcakes:

200g unsalted butter, softened

150g sugar

120g eggs, weighed without shell

225g plain flour

250g fresh milk

8g baking powder

5g black tea leaves

Ingredients for condensed milk frosting:

200g butter

190g condensed milk

125g icing sugar

Method:

1. Preheat the oven to 175 deg C. Line 14 cupcake or muffin moulds with paper liners.

2. Infuse the black tea leaves with one third of the fresh milk by bringing it to a boil. Turn off heat and leave to steep.

3. Using an electric mixer or a whisk, cream the butter and sugar till pale and fluffy.

4. Lower the speed of the mixer and add in the eggs gradually, one at time. Whisk till mixture is smooth.

5. Add the remaining milk to the tea infusion prepared earlier and stir briefly before adding to the batter. Mix until well combined.

6. Sift the flour and baking powder and fold into the batter.

7. Divide the batter among the moulds and bake for about 20 minutes, or until lightly golden and firm to touch. A skewer inserted into the cupcake should come out clean.

8. Leave the cakes to cool on a wire rack.

9. To prepare the frosting, cream the butter and condensed milk till it turns white.

10. Add in the icing sugar and mix till well combined. Spread or pipe onto cool cupcakes.

Makes 14 cupcakes