For Christmas this past year, my wonderful godmother got me the most awesome present ever: a cookbook from TasteBook. The site offers pre-made books that can be added to or completely personalized. Imagine my surprise when my book included 53 recipes and had the option of adding an additional 47 reccipes that I could get off of the site (sweet Erin, the fairy godmother, paid a bit extra just so I could add to the amazing recipes she already picked out for me).
It took me a couple of nights to pick out the recipes I wanted to add on to my existing book, but when I came across this cupcake recipe, I knew it was love at first sight. I wasn't wrong either. Two picky teenagers and two grown men devoured them and begged for more. The lemon buttercream frosting could have been a bit better if I had had fresh lemons to use the zest and juice. Next time I'll use the fresh lemons and loose-leaf tea leaves. Enjoy my lovely readers!
- Add the eggs one at a time, beating each egg very well so that it is thoroughly combined before adding the next. Add the flour and milk in three parts, alternating between the two. Cut open the tea bags and stir in until just combined.