Silver Moon Tea Cupcake

Thanks to my colleague Masnidah's fervour for the Silver Moon Tea by TWG, I decided to try and infuse them into cupcakes after a fairly successful attempt of Earl Grey cupcakes. I think I am going to try more flavours from now on. Any other tea / coffee / fruity flavours you think might taste marvellous in cupcakes?

Here's the recipe for the Silver Moon Tea Cupcakes. TWG should pay me commission! LOL

Ingredients:
(Makes about 20-24 mini cupcakes)
170g unsalted butter (near room temperature, should be a little soft to touch)
200g caster sugar
3 eggs (beaten till there are bubbles)
1/8 tsp vanilla essence
1/2 cup milk
200g self-raising flour + 1/4 tsp salt (sifted together)
2-3 TWG teabags of Silver Moon tea

Method:
1. Warm milk till hot but not boiling and infuse the teabags in the milk. Let it steep for at least 30 minutes until it comes down to room temperature. Squeeze the teabags well to maximise flavour.

2. With a mixer, cream butter and sugar, until pale yellow and well-combined.

2. Add vanilla extract and eggs, few tablespoons at a time, beating (on low) after each addition.

3. Sift in about 1/3 of the flour mixture. Beat till well-combined. Add in about 1/2 of the tea-flavoured milk. Beat until well-combined. Repeat process, ensuring you end with the flour mixture. You should get a dripping but not watery consistency. (Slightly thicker than your pancake mix)

4. Bake for 20 min at 160 degree Celsius or airfry at 160DegC for 20 min.