(a dozen)

Place the milk in a small saucepan and heat until it bubbles, stirring so it doesn't burn. Pour over the teabag at allow to steep for at least 30 minutes, and then allow milk to cometo room temperature. Discard the teabag and measure out milk until you have 3/4 cups.



Preheat oven to 375F. Line a 12 muffin tray with papers. In a large bowl whisk together the flour, sugar, baking powder, salt and lemon. In a separate bowl beat together the eggs, butter, milk and vanilla. Fold the dry into the wet until combined. Divide between the 12 muffin tins and bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool completely before icing.



To make the icing place the softened butter in a bowl. Cut open the teabag and pour the tea leaves onto the butter. Beat with a mixer until nice and fluffy, beat in the vanilla and then start beating in the icing sugar and milk, alternating a bit of each at a time.



Ice the cupcakes and store in the fridge until you are ready to eat.