The Cupcake Project)
Jasmine Rasberry Cupcakes with Honey Frosting
2 cups sugar
1 cup butter, softened
3 large eggs
1 tsp vanilla extract
3 cups cake flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup milk
5 jasmine teabags
2 tbsp raspberry vinegar
Preheat oven to 350.
Beat sugar and butter at medium speed with a heavy-duty electric stand mixer until creamy and fluffy, about 5 minutes.
Add eggs, 1 at a time, beating until yellow disappears after each addition. Beat in vanilla.
In a saucepan scald milk and steep teabags in milk. The longer you steep the better. I did 15 minutes, but it could have been longer
Whisk together flour, baking powder and salt in a small bowl; add to sugar mixture alternately with milk and vinegar, beginning and ending with flour mixture. Beat a medium-low speed just until blended after each addition. (batter will be thick)
cream 2 sticks butter at 2/3 c honey. Add 4-5 cups powdered sugar. Add 1-2 tbsp milk depending on consistency you desire.