Arnold Palmer Cupcakes
By Paula DeenJUMP TO RECIPE
- 1 cup milk
- 5 black tea bags
- 2 cups sugar
- 4 large eggs
- 1/2 teaspoon grated lemon zest
- 2 teaspoons divided fresh lemon juice
- 2 1/2 cups all purpose flour
- 3/4 tablespoon baking powder
- 3/4 teaspoon salt
- 1 cup softened unsalted butter
- 2 lbs divided confectioner's sugar
In a small saucepan over medium heat, heat milk until hot to the touch. Place tea bags in hot milk, and let steep for 15 to 20 minutes. Remove and discard tea bags. Let milk cool.
Preheat oven to 350 °F. Line 2 (12-cup) muffin pans with paper liners.
In a large bowl, beat butter and sugar at medium speed with an electric mixer until creamy. Beat in eggs, 1 at a time, beating well after each addition. Add 1/2 cup of the milk and tea mixture, lemon zest and 1 teaspoon lemon juice. Mix well.
In a medium bowl, combine flour, baking powder and salt. Gradually add dry mix into the wet ingredients.
Spoon batter evenly into prepared muffin cups. Bake for 20 to 22 minutes, or until a wooden pick inserted in center comes out clean. Remove from pans, and cool completely on wire racks. Spread or pipe Arnold Palmer Frosting evenly over cupcakes.
Arnold Palmer Frosting:
In a large bowl, beat butter at medium speed with an electric mixer until creamy. Gradually beat in confectioner’s sugar alternately with 1/2 cup reserved tea/milk mixture slowly. Beat in 1 teaspoon lemon juice until creamy.