Englishman in New York Cupcake

Ingredients:

Tea -

1 c boiling water

6 bags of Earl Grey tea or 2TBS of loose tea

Cupcake-

1/2C (1 stick) Unsalted butter

2 large Eggs

2 C Granulated Sugar

2 C All-purpose Flour

1tsp Baking Soda

1tsp Baking Powder

1/4tsp Kosher Salt

1/4C Sour Cream

1tsp Pure Vanilla Extract

1TBS Lemon Zest

'White' Icing-

1 1/2C Confectioner's Sugar

1TBS Light Corn Syrup

2tsp Fresh Lemon Juice

1-2TBS Water

'Black' Icing-

1 1/4C Confectioner's Sugar

1TBS Light Corn Syrup

2tsp Water plus...

1-2TBS Water

1/4C Unsweetened Dutch-processed Cocoa Powder

Preparation:

Cupcakes -

1- Preheat oven to 350°. Line cupcake tine with liners.

2- Brew tea for 5 minutes. Remove tea bags or strain, set aside

3- Beat butter, eggs, sugar and vanilla until light and fluffy

4- Beat in flour, baking soda, baking sugar, salt, sour cream and tea. Gently stir in lemon zest.

5- Fill cupcake cups 1/2 full.

6- Bake 16-18 minutes until lightly browned and toothpick comes out clean

7 - Cool on wire rack about 45 minutes.

White Icing -

1- Mix all ingredients together until icing coats back of spatula. If too thick, add a little more water, if too thin, add a little more confectioner's sugar.

2- Ice one half of the cupcake and let set about 5 minutes.

Black Icing -

1- Mix all ingredients together until icing coats back of spatula. If too thick, add a little more water, if too thin, add a little more confectioner's sugar.

2- Ice the other half of the cupcake and let set about 5 minutes.