Earl Grey Cupcakes

Heat the milk until steaming but not boiling. Steep the lavender (if using) and earl grey tea for 20 mins. Pro tip: The tea bags may soak up some of the milk, so either squeeze out the bags or start with a little more than the 1/2 cup you need for the recipe. I sometimes make a whole cup and add the leftover milk into coffee or tea.

Preheat oven to 325 degrees F.

Add lemon zest and almond extract to the earl grey milk. Separately mix dry ingredients (flour, baking powder, salt) until well combined.

In a separate bowl, mix eggs and sugar with a stand mixer with whisk attachment or a hand mixer until batter is very pale in color and drips off the beaters in ribbons that hold their shape slightly before assimilating back into the bowl.

Mix in the oil until homogenized.

Alternate very gently adding the milk mixture and dry ingredients into your batter.

Pour into lined cupcake tin until each cupcake liner is about 2/3 full. These cupcakes will NOT dome up but will bake more flat on top. Bake for 18 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

Let cool completely and top with your favorite frosting!