For the icing and filling
25ml whole milk
250g icing sugar
80g unsalted butter, at room temperature
3 tablespoons raspberry jam
fresh raspberries for decorating (optional)
Before you do anything, get your teabags brewing in a small bowl with the hot boiled water, up to about half an hour.
Preheat your oven to 170°C, Line 1 or 2 deep muffin trays with paper cases.
Mix together your flour, sugar, butter, baking powder and salt until the consistency of fine breadcrumbs. You can use a mixer or just rub the butter in with your fingers.
In a jug, mix your milk, eggs, and the brewed tea. Make sure to really squeeze the teabags to get all of the flavour out. Keep the teabags and get them infusing in the milk for the icing.
Make a well in the centre of your dry ingredients then gradually mix in the milk mixture until you have a smooth batter.
Fill each cupcake case until it is no more than 2 thirds full else they will overflow. For ease you can use an icecream scoop or pour the batter in using a jug. Cook in the oven for about 20 minutes or until the sponge bounces back when touched. Remove from the oven and leave to cool on a wire rack.
Scoop out a small amount of sponge from the middle of each cupcake and pipe in the raspberry jam.
Now to make the butter icing. Cut your butter into small cubes. Sift your icing sugar into a bowl then add the butter. Rub the butter into the icing sugar with your fingertips until no large lumps remain. Now get your tea-infused milk making sure to squidge all of the flavour out of the teabags, then add to the icing sugar. Using a mixer if you wish, whisk the butter icing until it is light and fluffy. Using a spatula, swirl a little icing onto each cupcake then decorate as you wish.