Tea Infused Peach cupcakes

From Paula Dean....ya know they gotta be good!
These are maybe a little extra work.........
             but sooo worth it!
Make these ahead.



Tea Infused Butter
1 c unsalted butter
1/3 c loose Earl Grey or English Breakfast tea

In a small saucepan heat butter until just melted
Stir in tea, keep over low heat 5 min.
Remove from heat, let stand another 5 min. Pour through fine sieve, pressing on tea firmly. Let butter come to room temp and then refrigerate until no longer liquid. You may do this the day before.






Lemon infused Sugar
1 1/2 c sugar
zest of 1 lemon
Allow zest to sit, mixed into sugar at least 30 min up to one day, covered.

Cupcakes
Preheat oven to 350

Cream infused sugar and butter.
Beat in 3 eggs, one at a time
Beat in 1/2 tsp ginger
 add alternately
1 1/2 c flour
and 1/2 c milk (add 1/2 c flour, 1/4 c milk, etc until mixed in)
add 1 c finely chopped overripe peaches


Fill lined muffin tins 2/3 full bake 20 min or until done. These are rather flat....so you can add lots of icing!


 Icing
12 oz cream cheese
3/4 c unsalted butter
3 c powdered sugar
3/4 tsp lemon extract or 1 Tbs lemon juice
Cream together cheese and butter, add extract and powdered sugar, spread generously onto cupcakes.




 Printable recipe here.




 Linking to Foodie Friday