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1
Preheat oven to 350u00b0. Line tins with paper liners. Bring milk to a simmer over medium heat. Remove from heat, add tea bags, and let steep, covered, for 15 minutes. Remove tea bags, squeezing them over the pan, and discard. Allow milk to cool completely.
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2
Whisk together both flours, baking powder, salt, pepper, and spices. (I do not keep cake flour around, and so replaced the cake flour called for with 7/8 cup all-purpose flour plus 2 tablespoons cornstarch.)
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3
Cream butter and brown sugar until lightened in color and fluffy. Add eggs one at a time, beating until each is incorporated. Add flour mixture in 3 batches, alternating with two additions of tea-infused milk and beating until just combined after each.
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4
Divide batter evenly among lined cups, filling each 3/4 full. Bake until tops are pale golden and spring back when lightly touched, 10 to 12 minutes for mini cupcakes, 15 to 18 minutes for standard-size cupcakes. Turn out onto wire racks to cool completely. Cupcakes can be frozen up to 1 month in airtight containers.
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5
To finish, dip top of each cupcake in icing, then turn over quickly and let set. Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.
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6
With an electric mixer on medium-high speed, whisk together butter, condensed milk, and salt until smooth. Add 2 or 3 drops of red food coloring if you want pink icing. Whisk in confectioners' sugar, 1/4 cup at a time, until combined, then whisk on high speed until thick and smooth. Use immediately.
