Arnold Palmer cupcakes

Method

Arnold Palmer cupcakes

For the cupcakes:

1) In a small saucepan over medium heat, heat milk until hot to the touch. Place tea bags in hot milk, and let steep for 15 to 20 mins. Remove and discard tea bags. Let milk cool.

2) Preheat oven to 180C/Gas 4. Line 2 muffin tins with paper liners.

3) In a large bowl, beat butter and sugar at medium speed with an electric mixer until creamy. Beat in eggs, 1 at a time, beating well after each addition. Add 120ml milk and tea mixture, lemon zest and lemon juice. Mix well.

4) In a medium bowl, combine flour, baking powder and salt. Gradually add dry mix into the wet ingredients.

5) Spoon batter evenly into prepared muffin cups. Bake for 20 to 22 mins, or until a wooden pick inserted in centre comes out clean. Remove from pans, and cool completely on wire racks. Spread or pipe Arnold Palmer icing evenly over cupcakes.

For the Arnold Palmer icing:

1) In a large bowl, beat butter at medium speed with an electric mixer until creamy. Gradually beat in icing sugar alternately with tea/milk mixture slowly.

2) Beat in lemon juice until creamy.