Cupcake recipe from Raspberri Cupcakes
Frosting based off the recipe from Audrey's
What you need:
3 black tea bags
1 cup milk
3/4 cup sugar
1 stick plus 1 Tbsp unsalted butter (room temperature, softened)
2 eggs (room temperature)
1 TBsp honey
2 1/2 cups self-rising flour
1 tub of mascarpone cheese
1 cup powdered sugar (sifted)
2 1/2 cups of whipping cream
Zest of 1 lemon
3-4 TBsp lemon juice
How to make it:
Preheat oven to 350˚F.
Line a muffin tin with cupcake liners.
Empty tea leaves into a small saucepan with the milk and warm until it is nearly boiling, whisking regularly.
Remove from heat and allow to cool.
At this point you can strain out all the leave, keep about half the leaves in the mixture to ensure a strong tea flavor in the final cupcake.
Place the butter and sugar in a large mixing bowl and beat with an electric mixer on high until light and fluffy, at least 5 minutes.
Add the eggs one at a time, mixing until well combined.
With the mixer on low, add the honey.
Followed by 1/3 of the flour.
Then add 1/3 the milk mixture, another 1/3 of the flour, then the remaining milk and flour and gently mix until just smooth.
Scoop mixture into cupcake liners, filling them about 2/3 full.
Bake for 15-20 minutes or until a toothpick inserted comes out clean.
Take out and cool completely on wire rack before frosting.
Combine mascarpone and sugar in a bowl of an electric mixture until smooth and creamy.
Add lemon zest.
Add whipping cream and whip at medium-high speed using the whisk attachment.
Add in 3-4 TBsp lemon juice.
Whip until cream turns to a whipped cream consistency.
DO NOT over whip the mixture.
Frost cupcakes then drizzle honey on top, then ENJOY!