Yield: Approx 18 cupcakes
Prep time: 10 mins
Bake time: 17-20 mins
INGREDIENTS
1 Betty Crocker or similar super moist lemon box cake mix
1/3 cup vegetable oil
1 1/4 cups milk
3 Large Eggs
4 White Tea Bags or loose leaf equivalent.
INSTRUCTIONS
1. Preheat oven to 350F. Either spray a cupcake pan or line with cupcake papers.
2. Heat milk to around 130F and steep tea bags or leaf for five minutes. Strain milk through fine sieve or strainer to remove any tea leaves. Allow milk to cool before adding to mixture so as not to cook the eggs.
3. In a mixing bowl, add cake mix, tea infused milk, oil and eggs. Beat on medium speed for two minutes. Scrape side and bottom of bowl to ensure no dry mix left.
4. Fill cupcake pan to three quarters full and bake for around 17-20 mins. Cupcakes should be golden and spring back on top when depressed slightly.
5. Cool completely before frosting with your favourite lemon buttercream. Finish off by zesting some fresh lemon rind across the top.
These are more lemon flavoured with just a hint of the tea. I will be trying out different tea types in future batches. Enjoy!
Copyright from http://www.foodbuzz.com/recipes/611530-lemon-white-tea-cupcakes
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