Camomile and lemon cupcakes

This is my second attempt using tea for cakes, this time with camomile.  I infused milk with camomile tea bags for a couple of hours before I started (and added the contents of one bag to the cake mix) - and it worked really well.  It's a gentle flavour, but has a lovely gingery, honeyish taste, and it works beautifully with the lemony, camomile icing.  These were SO moreish!

Ingredients

250ml milk

4 camomile tea bags

Grated zest of 1 lemon

3 eggs

6oz caster sugar

6oz margarine

6oz self-raising flour

1 tsp baking powder

½ tsp vanilla essence

For the icing

1 camomile tea bag, steeped in 50ml boiling water

Juice of half a lemon

6oz icing sugar, sieved

Method

1. Start by gently heating the milk in a saucepan with 3 of the tea bags.  Once it starts to bubble slightly around the edges of the pan, remove from the heat.  Pour into a mug so the tea bags are submerged in the milk, cover with foil and leave to stand for a couple of hours.
2. Pre-heat the oven to 200°C.  Place 18 cup cake cases in tins.
3. Beat the eggs until about 3 times the size.
4. In a separate bowl, cream the margarine and sugar.  Add the lemon zest and vanilla, and beat, adding the camomile-infused milk a bit at a time.
5. Tear open one tea bag and tip out the camomile into the cake mixture, sift in the flour and baking powder, and beat well.
6. Add the eggs, and fold in with a metal spoon.
7. Divide into the cupcake cases and bake for 15-20 mins or until a cake tester comes out clean.  Cool on a wire rack.
8. To make the icing, mix the camomile tea, lemon juice and icing sugar together and beat to a smooth paste.  Ice the cakes once completely cool and decorate with edible wafer flowers.