Tomorrow two friends at work are embarking on a new journey and will no longer be work colleagues. A great pity, indeed and I thought I’d bake them a little culinary send-off. I adapted an Earl Grey muffin recipe and used peppermint tea to bake my farewell Minty Raspberry Cupcakes.
I started by soaking a peppermint teabag in 1.5 dl milk.
In a bowl I whisked together 125g sugar and 80g soft butter and then added 2 eggs.
In a separate bowl I combined 250g flour, half a packet of baking powder, and half a teaspoon of bicarbonate of soda. I added the dry ingredients to the liquid ones and filled the dough in a muffin tin. In each cupcake I put 3 raspberries.