Dilmah Exceptional Italian Almond Cupcakes - cooking recipe

Ingredients

3 tea bags
1/3 cup boiling water
125 g butter, softened
3 eggs
2/3 cup caster sugar
1 3/4 cups self-raising flour
1/3 cup slivered almonds

Preparation

1. Preheat oven to 180C (350F).
2. In saucepan, add teabags to boiling water; allow to cool; remover teabags.
3. In a mixing bowl, combine tea water, butter, eggs, sugar and flour. With a mixer, beat for about 3 minutes or until smooth and creamy.
4. Oil spray mini cupcake trays and sprinkle with almonds.
5. Bake 15 minutes or until firm in the centre. Transfer to a wire rack to cool. ENJOY! :).