Tetley Redbush Vanilla Cupcake
Tetley Redbush Vanilla Cupcake Recipe

Irresistibly delicious, these light and fluffy cupcakes infused with Tetley Redbush will be a splendid addition to any special occasion.


  • 80g unsalted butter
  • 250g caster sugar
  • 240g plain flour
  • 2tsp baking powder
  • ¼ tsp salt
  • 250ml whole milk
  • 3 Tetley Redbush Vanilla tea bags
  • ½ tsp vanilla essence
  • 2 large eggs


  • Bring half of the milk to the boil. Steep three tea-licious Tetley Redbush Vanilla Teabags in the hot milk for a few minutes then discard the teabags. Pour in the rest of the milk and set aside to cool. 
  • Pre-heat oven to 180 *C and line your cupcake tin with cases.
  • Mix the flour, sugar, butter, baking powder and salt together in a bowl. Lightly mix together the milk, vanilla essence and eggs in a separate bowl.
  • Combine both mixtures and fill each cupcake case with batter to about two-thirds full. Bake for approximately 18-20 minutes until lightly brown.
  • Leave to cool and decorate with frosting or dust with icing sugar.

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