BBC Food - Recipes - Lapsang souchong cupcakes
Cupcakes don't have to be sickly sweet. These tea scented cupcakes topped with whisky flavoured buttercream will please more sophisticated palates.
Ingredients
- 250ml/9fl oz semi-skimmed or skimmed milk
- 8 Lapsang Souchong tea bags
- 220g/8oz unsalted butter
- 450g/1lb granulated sugar
- 2 large free-range eggs
- 250g/9oz self-raising flour
- 240g/8½oz plain flour
- 230g/8¼oz unsalted butter , at room temperature
- 120ml/4fl oz semi-skimmed milk
- 2 tsp good quality vanilla extract
- 500g/1lb 2oz icing sugar
- 3 tbsp whisky , plus extra to taste
- 100g/3½oz dark chocolate , finely grated, to decorate
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