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1
For the cupcakes: Preheat the oven to 350 degrees F. Line a cupcake pan with 12 liners.
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2
Heat the milk in the microwave for 1 minute, stir and then add 30 more seconds.
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3
Place the tea bags in the milk and allow steeping for 5 minutes.
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4
Sift together the flour, baking soda and salt.
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5
In the bowl of an electric stand mixer fitted with a paddle attachment, mix the granulated sugar, oil, vanilla and the eggs, 1 at a time.
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6
Alternate adding the flour and only 1/2 cup of the tea until incorporated.
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7
Reserve 1/2 cup of the tea for the frosting.
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8
Fill the cupcake liners and bake for 15 minutes.
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9
Rotate the pan and continue until the cupcake tops spring back and a tester comes out clean, about 5 more minutes.
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10
Allow to cool completely before frosting.
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11
For the frosting: Cream the butter in the bowl of an electric stand mixer fitted with a paddle attachment.
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12
Add the lemon zest.
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13
Slowly alternate adding the confectioners' sugar and 1/2 cup reserved tea until you reach the desired frosting consistency.
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14
Frost the cooled cupcakes and serve.
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15
This recipe was created by a contestant during a cooking competition.
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16
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
