Ingredients

Steps

• Preheat oven to 180°C and line two 12-hole cupcake trays.
• Boil milk in a saucepan, remove from heat, add teabags, and steep for 30 minutes.
• Cream butter and sugar until light, then beat in eggs one at a time.
• Sift flours and gradually alternative adding flour and tea-infused milk into the butter mixture.
• Divide batter into cases and bake for 22 to 25 minutes until springy.
• Cool on a wire rack until cold.
• Beat frosting butter, milk, vanilla, and icing sugar until smooth, then stir in whisky.
• Pipe buttercream onto cupcakes and decorate with grated dark chocolate.