Step 1

Place the contents of one teabag and milk in a small saucepan over medium heat and gently bring to a simmer. Place lid on the saucepan, remove the pan from heat and set aside for the tea to ‘brew’.

Step 2

Preheat the oven to 180°C (350°F). Prepare the cupcake pan by placing the cupcake paper cases into the pan moulds.

Step 3

In the bowl on a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy; this takes about 3 minutes. Add the egg and vanilla extract and beat for a further two minutes. Sift flour, baking powder and salt into a separate bowl. Fold in these dry ingredients along with the remaining earl grey tea leaves. Pour milk into the mixture and stir until combined.

Step 4

Pour mixture into cupcake cases until 2/3 full. Bake in the oven for 18-20 minutes or until a toothpick inserted into the centre comes out clean. Remove from the oven and let cool slightly before transferring to a wire rack.

Step 5

Make the frosting. In a medium bowl, add the butter, cream cheese, lemon zest and powdered icing sugar. Using a hand-held electric beater, cream the frosting for 3 minutes until light and airy. Add in one tablespoon of lemon juice at a time, making sure to beat well after each addition, until the desired consistency is reached. If the icing is too thick, then add more lemon juice and mix thoroughly. If the icing is too runny, then thicken it up with ¼ cup of powdered icing sugar at a time.

Step 6

Decorate. Once the cupcakes are at room temperature, spoon or pipe the cream cheese frosting over each cupcake and sprinkle with more lemon zest and decorate with a dried lemon slice.