Earl Grey and Maple Cupcakes

For The Cupcakes

• 6 tbsp whole milk
• 2 Earl Grey tea bags 
• 250g unsalted butter 
• 250g maple sugar 
• 4 eggs  
• 230g self-raising flour 
• 1 tbsp maple syrup – preferably amber syrup for its rich taste 

For the topping

• 200g cream cheese, softened
• 100g butter, softened
• 1/2 tsp pure vanilla extract
• 50ml pure Canadian maple syrup (preferably amber syrup for its rich taste)

For The Cake

1. Preheat the oven to 180°C.  
2. Bring the milk to a simmer, then take off the heat and add the tea bags. Allow to infuse for 10 minutes. 
3. Line a 12-hole cupcake tin with paper cases.
4. Put the unsalted butter and maple sugar in a large mixing bowl and beat with an electric whisk for 2-3 mins (or by hand with a wooden spoon for longer) until pale and fluffy. 
5. Add the eggs one at a time, beating well after each addition.
6. Add the maple syrup and beat briefly to combine. Gently fold in the flour and the infused milk, which will have cooled slightly by now. 
7. Divide the batter between the cases, then bake for 20-25 mins or until a skewer inserted into the middle comes out clean.  
8. Transfer the cakes to a wire rack and leave to cool completely. 

For The Topping

1. Beat together the cream cheese and butter in a bowl until light and fluffy. Then add the vanilla and maple syrup.
2. Pipe the buttercream on top of each cupcake.