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Steps:

Earl Grey Cupcakes

1. Preheat the oven to 180°C.
2. Boil 150g of milk on medium heat, switch to low heat.
3. Add 2 earl grey teabags to the milk, simmer for 4 minutes whilst stirring and pressing the teabags occasionally.
4. Sieve the earl grey milk tea.
5. Sieve 125g of all purpose flour, 85g of caster sugar, 3g of baking powder, 2g of bicarbonate of soda and 2g of salt into a mixing bowl, mix well.
6. Remove 2g of earl grey tea fanning from a teabag, mix into the mixture.
7. Add 125g of softened unsalted butter, use an electric mixer to whisk the mixture until it has a bread crumb texture.
8. Add in 2 eggs one at a time, beat until pale in colour.
9. Gradually mix 28g of cooled earl grey milk tea into the mixture, whisk on low speed until the mixture is mixed well.
10. Use a piping bag to transfer the batter into the cupcake tin, fill each of them till 80% full.
11. Bake at 180°C for 20-22 minutes.

Earl Grey Syrup

1. Add 3 earl grey teabags to 100g of boiling water, wait for a few minutes for the colour and flavour to diffuse into the water.
2. Sieve the earl grey tea into a saucepan, turn on medium heat.
3. Add in 56g of caster sugar, stir until all the sugar has dissolved and it boils.
4. Remove from the heat and allow it to cool, the syrup should have thickened.

Earl Grey Whipped Cream

1. Add 150g of whipping cream, 10g of caster sugar and 7g of cooled earl grey syrup into a mixing bowl, use an electric mixer to whisk until the cream starts to thicken and leave light marks when the mixer is swirled around.
2. Remove 4g of earl grey tea fanning from 2 teabags, whisk until a small stiff peak can be seen when the electric mixer is lifted.
3. Refrigerate for 15 minutes.

Assembling the Cupcakes

1. Pipe the earl grey whipped cream onto the earl grey cupcakes.
2. Drizzle earl grey syrup onto the cupcakes before serving.

Tips

• If earl grey fanning is used, put the appropriate amount into a teabag when making the earl grey milk tea (for the cupcakes) and the earl grey tea (for the syrup).