Christmas Mystery Tea Infused Vanilla Cupcakes with Milk Chocolate and White Chocolate Glaze

Makes: 12 Standard size Cupcakes

Ingredients for the Cupcakes:

1/2 cup unsalted Butter, room temperature

2/3 cup granulated white Sugar

3 large Eggs

1 teaspoon Vanilla Essence

1 1/2 cups all purpose Flour

1 1/2 teaspoons Baking Powder

1/4 teaspoon Salt

1/4 cup Milk

1 Christmas Mystery Tea Bag (This is a cinnamon, clove and star anise  flavoured tea)

Method:

1. Preheat oven to  180˚C.

2. Line 12 muffin cups  with paper liners.

3. In a small  saucepan, heat the milk over a low heat (do not let the milk boil) and add  the tea bag.

4. Let the tea bag  infuse the milk for about 10 minutes, then remove the tea bag and let the milk cool for about 5 minutes.

5. In the bowl, beat  the butter and sugar until light and fluffy.

6. Add the eggs, one  at a time, beating well after each addition.

7. Add the vanilla  essence and mix in.

8. In a separate bowl  whisk together the flour, baking powder and salt.

9. Add the egg mixture  and infused milk to the flour mixture and mix well but do not over beat.

10.Evenly fill the  muffin cups with the batter and bake for about 17 – 20 minutes or when a  toothpick inserted into a cupcake       comes out clean. (Check a few minutes  before the stated baking time, maybe at 15 minutes, to prevent the  cupcakes from over baking).

11. Remove from oven,  take the cupcakes out of the pan and place on a wire rack to cool.

12. Once the cupcakes  have completely cooled, dip them in the glaze.

Ingredients for the glaze:

200g each Milk and White Chocolate, chopped

Method:

1. Melt the white and milk chocolate separately over a low heat and stir constantly until smooth.
2. Let cool down slightly.
3. Add the white chocolate to the dark chocolate and using a toothpick, mix the two together.
4. Just mix until swirls of brown and white form, over mixing will turn it completely brown.
5. Dip the cupcakes in the chocolate mix.