Ingredients

• 1 cup butter
• 2 cups sugar
• 4 eggs
• 3 cups self-rising flour
• ¾ cup milk
• 2 Tbsp Strawberry Kiwi Tisane
• ¼ cup freshly boiled water

Icing

• 1 cup unsalted butter
• 4 cups icing sugar
• 1 Tbsp Strawberry Kiwi Tisane

Method

1. Preheat oven to 180°C. Line two cupcake pans with paper liners or grease well.
2. Cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each.
3. Beat in half the flour. Infuse the Strawberry Kiwi Tisane in the hot water for 4 minutes, then strain. Combine with the milk.
4. Add the tea-milk mixture and remaining flour to the batter, stirring until just combined.
5. Fill cupcake cases two-thirds full. Bake for 20–25 minutes, rotating pans halfway. Cool completely.
6. For the icing, cream butter until smooth. Gradually beat in icing sugar until very fluffy. Stir in the Strawberry Kiwi Tisane. Spread or pipe onto cooled cupcakes.