Ingredients
honey marshmellow frosting
Method
1.Preheat oven to 180°C. Place 12 x ¹⁄³-cup (80ml) greased ovenproof tea cups on two oven trays.
2.Heat milk in a small saucepan over high heat until simmering. Remove from heat. Add tea bags; stand 10 minutes. Squeeze liquid from tea bags; discard bags.
3.Beat butter, extract, sugar, eggs, sifted flour and the infused milk in a small bowl with an electric mixer, on low speed, until ingredients are combined. Increase speed to medium; beat until mixture has changed to a paler colour. Divide mixture into cups. Bake about 20 minutes; cool cakes.
4.Make honey marshmallow frosting: Place ingredients in a large heatproof bowl over a saucepan of simmering water; whisk with an electric mixer for 5 minutes or until mixture is thickened and sugar is dissolved. Remove from heat. Whisk for 5 minutes or until cooled to room temperature.
5.Working quickly dollop cold cakes with honey marshmallow frosting.
If you don’t have ovenproof tea cups, make the cupcakes in a 12-hole (¹⁄³-cup/80ml) muffin pan lined with paper cases. If the frosting gets soft, re-beat over a saucepan of simmering water until thickened.
Note
