Ingredients:
1 cup butter (cashew works best) 2 eggs
1 cup brown sugar
1 tsp vanilla
2-4 tbsp of loose lavender Earl Grey tea
2 cups flour
1 tsp baking powder
1 cup milk
1 pinch of salt
Cream together the butter and sugar. Add eggs one at a time. Add vanilla and tea. Mix in dry ingredients, alternating with the milk. Bake in a cupcake pan for 25-35 minutes at 350 degrees. Top with candied orange peel.
Candied Orange Peel
1–2 medium oranges 1 cup sugar
1⁄2 cup water
Cut the peel of 1–2 medium oranges and remove as much of the pith as possible. In a medium saucepan, bring 1 cup of sugar and half a cup of water to a simmer. Add the orange peels and lower the heat. Stir frequently. Let the mixture cook for anywhere between a half an hour to an hour, or until sugar mixture thickens into a heavy syrup. Place the peels on a rack or parchment paper to cool. Place a few of the candied peels on top of each cake. Save the leftover syrup for other recipes or use as a drizzle on cakes.
