Ingredients
- Tea-Infused Butter Ingredients:
- 1 cup unsalted butter
- 32 grams (about 1/3 cup) whole leaf Earl Grey tea
- Directions:
- In a small saucepan, melt the butter on medium-high heat until just melted.
- Add the tea leaves.
- Continue heating the mixture for about 5 minutes on low heat.
- Remove from the heat and allow to stand for another 5 minutes.
- Pour the mixture through a fine sieve, pressing hard on the tea leaves to squeeze out as much butter as possible.
- Let the butter come to room temperature and refrigerate until it is no longer liquid or until ready to use.
- Cupcake Ingredients:
- 1 1/2 cup sugar
- Zest of 1 medium-sized lemon
- 2/3 cup tea-infused butter
- 3 eggs
- 1/2 tsp ground ginger
- 1 1/2 cup all-purpose flour
- 1/2 cup milk
- 1 cup finely chopped overripe peaches
Preparation
Step 1
Preheat oven to 350 F.
In a small bowl, mix sugar and lemon zest. Allow to sit for at least thirty minutes.
In a large bowl, cream tea-infused butter and lemon sugar.
Beat in eggs, one at a time.
Beat in ginger.
Beat in flour, one cup at a time, alternating with milk.
Fold in peaches.
Fill cupcake liners 2/3 full.
Bake for 20 minutes or until cupcakes bounce back when lightly touched.
Lemon Cream Cheese Frosting Ingredients:
12 oz cream cheese, room temperature
¾ cup unsalted butter, room temperature
3 cups powdered sugar, sifted
¾ tsp lemon extract
Fresh mint leaves for garnish
Directions:
In a large bowl, mix cream cheese and butter until light and fluffy.
Mix in powdered sugar one cup at a time until well integrated.
Mix in lemon extract.
Spread or pipe onto cupcakes.
Top with mint leaves.