Hi all, the combination of Earl Grey and Lavender is a little quirky but not too far from the mainstream, and these cupcakes will certainly inject a little fun into your usual baking flavours :)

*I have tweaked the original recipe* where I reduced the amount of lavender because I felt that the original was a little overpowering. We also used normal cream instead of light cream, but I think the normal cream definitely made the cupcakes a little "heavier" than it should have been so don't compromise on that if possible! Also, it's possible to cut sugar but I will leave that up to you. Enjoy!

For a dozen cupcakes: 

• 1 stick butter, softened 
• 1 cup white sugar 
• 2 eggs 
• 1 teaspoon vanilla 
• 1 teaspoon red food coloring 
• 1 teaspoon blue food coloring 
• 1-1/2 cups all-purpose flour 
• 1/2 teaspoon baking powder 
• 2 tablespoons dried lavender (Phoon Huat has them, easy peasy!) 
• About 2/3 cup light cream 

• Preheat the oven to 350 degrees F (approx. 175 degrees C)
• In a large mixing bowl, beat the butter and sugar with an electric mixer until combined.
• Add the eggs and vanilla and continue beating until creamy.
• Stir in the food coloring and mix until you get a deep purple. If you want a brighter purple from these pictures, reduce the blue colouring.
• Using a wooden spoon, stir in the flour, baking powder and lavender until fully combined.
• Slowly stir in light cream.
• Bake for 13-16 minutes until a fork that is inserted into the cupcakes comes out clean.
• Start making the icing. Pour the boiling water over the tea bags and let steep about 10 minutes. 
• Use a wooden spoon to stir the butter and first 2 cups powdered sugar together until a thick, creamy frosting forms. 
• Add the liquid tea to the frosting and add remaining 1 cup powdered sugar. Continue stirring till all combined. 
• Wait till cupcakes have cooled before frosting. Sprinkle dry tea leaves on top for added flourish.