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Ingredients
- 1 cup milk
- 5 black tea bags
- 1 cup unsalted butter
- 2 cups sugar
- 4 large eggs
- 1/2 teaspoon grated lemon zest
- 1 teaspoon fresh lemon juice
- 2 1/2 cups all-purpose flour
- 3/4 tablespoon baking powder
- 3/4 teaspoon salt
- Arnold Palmer Frosting - see below
Details
Servings 24
Preparation
Step 1
In a small saucepan over medium heat, heat milk until hot to the touch. Place tea bags in hot milk, and let steep for 15-20 minutes. Remove and discard tea bags. Let milk cool.
Preheat oven to 350 degrees. Line 24 regular muffin cups with paper liners.
In a large bowl, beat butter and sugar at medium speed with an electric mixer until creamy. Beat in eggs, one at a time, beating well after each addition. Add ½ cup milk and tea mixture, lemon zest and lemon juice. Mix well.
In a medium bowl, combine flour, baking powder and salt. Gradually add dry mix into the wet ingredients.
Spoon batter evenly into prepared muffin cups. Bake for 20-22 minutes, or until a wooden pick inserted in center comes out clean. Remove from pans, and cool completely on wire racks. Spread or pipe Arnold Palmer Frosting evenly over cupcakes.
Arnold Palmer Frosting
1 cup unsalted butter, softened
2 cups confectioner’s sugar, divided
½ cup reserved milk/tea mixture
1 teaspoon fresh lemon juice
In a large bowl, beat butter at medium speed with an electric mixer until creamy. Gradually beat in confectioner’s sugar alternately with tea/milk mixture slowly. Beat in lemon juice until creamy.
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