Hibiscus tea cupcakes with lemon hibiscus tea frosting

Ingredients

Hibiscus Tea Cupcakes:

• 1/2 cup whole milk
• 1/2 cup water
• 15 Hibiscus tea bags
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup canola oil
• 1 teaspoon vanilla extract
• 2 eggs

Lemon Hibiscus Tea Frosting:

• 2 sticks unsalted butter, softened
• Zest of 1 lemon
• 2 cups confectioners' sugar

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Preparation

• For the cupcakes: Preheat the oven to 350 degrees F. Line a cupcake pan with 12 liners.
  
  Heat the milk in the microwave for 1 minute, stir and then add 30 more seconds. Place the tea bags in the milk and allow steeping for 5 minutes.
• Sift together the flour, baking soda and salt. In the bowl of an electric stand mixer fitted with a paddle attachment, mix the granulated sugar, oil, vanilla and the eggs, 1 at a time. Alternate adding the flour and only 1/2 cup of the tea until incorporated. Reserve 1/2 cup of the tea for the frosting.
• Fill the cupcake liners and bake for 15 minutes. Rotate the pan and continue until the cupcake tops spring back and a tester comes out clean, about 5 more minutes. Allow to cool completely before frosting.
• For the frosting: Cream the butter in the bowl of an electric stand mixer fitted with a paddle attachment. Add the lemon zest. Slowly alternate adding the confectioners' sugar and 1/2 cup reserved tea until you reach the desired frosting consistency.
  
  Frost the cooled cupcakes and serve.