Ingredients

The following ingredients have 4 Servings
  • 1/2 cup whole milk
  • 1/2 cup water
  • 10 black tea bags
  • 1 cup unsalted butter
  • 2 cups sugar
  • 4 large eggs (, room temperature)
  • 2 3/4 cups flour
  • 3/4 tablespoon baking powder
  • 3/4 teaspoon fine sea salt
  • 1/4 cup salted butter (room temperature)
  • 1/4 cup butter flavored shortening
  • 2 teaspoons lemon extract
  • Zest of one lemon
  • 1 1/2 - 2 cups powdered sugar
  • Sparkling Sugar (white or clear)
  • Lemon candy sticks
  • Sugared fruit wedges

Instruction

  • Pour milk and water into a medium microwave safe bowl that has at least 1-2 inches of space at the top. Microwave on high for 1 minute, or until mixture is 110°F or hotter. Place tea bags (unwrapped) into the liquid to steep for 15 minutes. When ready to remove, wrap each tea bag around a spoon to make sure that all of the liquid (and flavor) is in the liquid.
  • Preheat the oven to 350°F and line 2 muffin tins with 24 cupcake liners.
  • In a large mixing bowl or a stand mixer fitted with the paddle attachment, cream the butter and sugar until fluffy, approximately 1-2 minutes. Beat in the eggs, one at a time. Add the tea mixture to the cupcakes.
  • In a medium bowl, sift together the flour, baking powder and salt. Gradually mix into wet iced tea cupcake mixture until just blended. Do not overmix.
  • Spoon iced tea cupcake mixture evenly into 24 cupcake tins. Bake for 22 minutes or until tops are lightly browned a spring back when pressed with your finger. Remove the cupcakes and allow to fully cool before frosting.