Blueberry Tea Cupcakes
1/2 cup unsalted butter, softened
1 and 1/2 cups sugar
1 and 1/2 cups flour
1 and 1/4 tsp baking powder
3/4 tsp salt
3 bags of blueberry tea (more, if you want a stronger flavour)
1/2 cup milk
Preheat oven to 350. Beat together butter and sugar until smooth and fluffy. Add in eggs one at a time, stirring after each until completely combined. (Don't overstir, or the cupcakes will be tough!) Mix dry ingredients together. Bring the milk to a boil on the stovetop; add in tea bags, reduce heat, and step for 3-4 minutes. Remove tea bags. Mix only half of the dry ingredients with the wet (this keeps the batter smooth, trust me), then add in the milk/tea and the rest of the dry ingredients. Pour into a muffin pan (greased or with paper liners) and bake for 20-25 minutes.
Blueberry Buttercream Icing
1 stick (1/2 cup) unsalted butter, softened
2 cups confectioner's sugar
1 and 1/2 tsp blueberry syrup
Cream the butter, syrup and sugar together, making sure to get rid of lumps. Ice the cooled cupcakes, top with fresh blueberries, and you're done!