- Tea Cupcakes
- 2/3 cup whole milk
- 5 black tea bags
- 1 3/4 cups cake flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup sour cream
- 1 tbsp vanilla extract
- 1/2 cup vegetable oil
- 3/4 cup sugar
- 2 large eggs, room temperature
- Shortbread Buttercream
- 1 cup butter (2 sticks), room temperature
- 13 cups powdered sugar
- 1 1/2 tsp vanilla
- 15 Walkers Shortbread cookies, finely ground (I used a food processor)
For the Tea Cupcakes: Preheat oven to 350F and line a cupcake pan. Set aside.
In a small bowl, heat milk in the microwave. Steep tea bags in milk for at least a half hour, up to overnight.
In a medium bowl, sift together the flour, baking side, baking powder & salt. Set aside.
Add sour cream & vanilla to the tea mixture. Set aside.
In the bowl of a stand mixer fitted with paddle attachment, beat together the sugar and oil until well combined. Add the eggs one at a time and mix well.
With the mixer on low, add half of the flour mixture, mixing until barely combined. Add the tea mixture and mix until just combined. Add the remaining half of the flour mixture and mix just until the batter comes together. It will be very wet.
Divide batter evenly between prepared muffin cups (makes about 16 cupcakes). Bake for 15-18 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Remove cupcakes from oven and cool in pan for 5 minutes. Transfer to a wire rack and let cool completely.
For the Shortbread Buttercream, in the bowl of a stand mixer fitted with paddle attachment, cream butter for 5-7 minutes or until it becomes fluffy and light in color.
Turn the mixer to low and add the powdered sugar in one cup increments, mixing well between addition. Add vanilla and mix well.
Add the Shortbread crumbs to the icing and mix until well distributed, saving a few teaspoons for garnish.
Fit a pastry bag with the pastry tip of your choice and scoop icing into the bag. Pipe onto cupcakes and garnish with reserved crumbs and/or Scottie Dog cookies.