Earl grey cupcakes

Steps

1. Combine milk and tea in a small saucepan. Place the pan over medium heat and cook, stirring occasionally until the mixture boils.
2. Then, cover and remove from heat and allow the tea to steep for 7 minutes.
3. Place a sieve over a measuring cup. Pour the tea mixture through the sieve. Then use the back of a spoon to press the tea leaves to extract as much liquid as you can.
4. Then, add milk to bring the liquid amount back up to ¾ of a cup. Put in the fridge for 30 minutes to cool.
5. Preheat oven to 180°C. Line a cupcake tin with 12 paper liners.
6. In a medium bowl combine flour, baking powder and salt. Whisk and set aside.
7. In a large bowl combine sugar, milk, oil, vinegar and vanilla. Whisk to combine. Then, add the dry ingredients and whisk to form the batter.
8. Fill each cupcake liner about ⅔ of the way full. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.
9. In a large bowl using a hand-mixer, cream the vegan butter until completely smooth.
10. Add the powdered sugar and mix on low until combined. Then, add the milk and vanilla and mix on medium until light and fluffy.
11. Once the cupcakes are completely cool use a pastry bag fitted with a piping tip to pipe the frosting onto the cupcakes.