(click on the text to highlight each stage):

1. Place the teabags & milk in a saucepan and gently heat to brew the tea, leave to cool, overnight if possible
2. Preheat the oven to 190°C, Gas 5, and line a 12 bun muffin tin with muffin cases.
3. Using a hand held mixer or freestanding mixer mix the butter, sugar, flour, baking powder and salt on a low speed until it is the texture of breadcrumbs
4. Put the eggs in a jug and whisk by hand.
5. Add the tea infused milk to the eggs, try to squeeze all the milk from the tea bags & set them aside for the frosting
6. Pour ¾ of the milk mixture into the dry ingredients & mix on low speed, then mix on a medium speed until smooth & thick
7. Spoon the mixture into the paper cases until ½ full.
8. Bake in the oven for 18-20 minutes or until risen and springy to the touch
9. Leave to cool slightly and then place on a wire rack
10. While the cupcakes are cooking, place the used tea bags in a small bowl with the milk for the frosting & leave to infuse for 30 minutes.
11. Remove the tea bags and carefully try to squeeze as much milk out as possible
12. Using the electric whisk or freestanding mixer whisk the icing sugar with the butter until mixed, then pour in the tea infused milk, mixing slowly, then increase the speed to high and whisk until soft & fluffy
13. Top the cooled cupcakes with frosting with a palette knife. Sprinkle each cupcake with a few blue shimmer balls