Time 35 minutes

Difficuty Super easy

Makes 12

There's plenty more to our 100-strong range of extraordinary teas than the perfect cuppa – many of our blends have also become a scrumptious staple in the realm of baking. Cue our crowd-pleasing Earl Grey & Lemon Cupcakes…

INGREDIENTS

• 2 tsp Earl Grey Loose Tea
• 150g soft unsalted butter
• 150g caster sugar
• 1 tsp vanilla extract
• 3 eggs
• 150g self-raising flour
• 1 tsp bicarbonate of soda
• 12 tsp lemon curd

METHOD

1. Preheat the oven to 190°C (fan 170°C) and line a 12-hole cupcake/muffin tin with cupcake/muffin cases.
2. Whisk the flour, baking powder, sugar and salt together in a large bowl.
3. Add the Earl Grey Loose Tea leaves to a mug with 3 tbsp of freshly boiled water, infuse for 10 minutes, then strain.
4. In a bowl, cream the sugar, butter and vanilla extract until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Fold in the tea, flour and bicarbonate of soda until combined.
5. Divide ¾ of the mixture between the muffin holes, top each with a teaspoon of lemon curd, then divide the remaining mixture on top.
6. Bake for 17–19 minutes until risen and golden, and the cakes spring back when touched. Remove and cool on a wire rack.