Tea4Kidz Vanilla Custard infused Cupcakes


  • 500 ml cake flour
  • 250 ml castor sugar
  • 5 ml baking powder
  • A pinch of salt
  • Zest of 2 lemons
  • 3 extra large eggs
  • 125 ml Double Cream Plain Yoghurt
  • 5 ml vanilla essence
  • 3 Tea4Kidz Vanilla Custard teabags
  • 250 ml butter, melted and slightly cooled


  1. Pre-heat oven to 180°C and line a muffin tin with cupcake holders.
  2. Melt butter and steep 3 tea bags inside the hot butter, allow to cool, remove tea bags.
  3. Sift the flour, castor sugar, baking powder and salt together twice. Add the lemon zest and mix through.
  4. Beat the eggs, yoghurt and vanilla essence together. Add the butter in a thin stream while beating. Mix into the dry ingredients.
  5. Divide the mixture between the cupcake holders and bake for 20 minutes. Leave to cool.

Vanilla buttercream ingredients:

  • 1 cup (230g) unsalted butter, softened to room temperature
  • 4 – 5 cups icing sugar
  • 60ml cream
  • 10ml vanilla essence


  1. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes.
  2. Add 4 ½ cups icing sugar, the heavy cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes.
  3. Add up to 1/2 cup more icing sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.

Decorate with FUN-fetti sprinkles and enjoy!

Serves 12