Arnold Palmer cupcakes

Smoky tea and lemon juice is twinned in Paula's adventurous cupcakes.

  • Preparation Time45 mins
  • Cooking Time22 mins
  • Serves24
  • DifficultyEasy

For the cupcakes

240ml milk
5 black tea bags
220g unsalted butter, softened
400g granulated sugar
Pinch grated lemon zest
1 tsp fresh lemon juice
350g plain flour
3/4 tbsp baking powder
3/4 tsp salt
Arnold Palmer icing, recipe follows

For the Arnold Palmer icing

220g unsalted butter, softened
250g icing sugar, divided
120ml reserved milk/tea mixture
1 tsp fresh lemon juice
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 15-20 minutes. Remove and discard tea bags. Let milk cool.

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

3) In a large bowl, beat butter and sugar at medium speed with an electric mixer until creamy. Beat in eggs, one 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 20-22 minutes, 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.

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.

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