Earl Grey, Cardamom and Raisin Cupcakes

Light little raisin cakes with lovely subtle flavouring from the tea, cardamom and orange.

1. 1

   Lightly crush the cardamom pods with a pestle and mortar (to open up the pods and crush the seeds a little).
   Put the milk in a saucepan over a medium heat until bubbles form around the edge (just before it boils). Turn off the heat. Add the tea bags, cardamom (pods and seeds) and raisins. Cover and leave for at least half an hour. Strain the milk through a sieve, and squeeze the teabags. Discard the teabags and the cardamom pods, and any obvious seeds (some will stick to the raisins and this is fine).
   Preheat the oven to 180°C / 160°C fan. Line a muffin tin with 12 paper cases.
   Cream the butter, sugar and orange zest for a few minutes until light and fluffy. Lightly beat the eggs with a fork and add a little at the time. Sift in half of the flour and baking powder. Mix, then add the infused milk and mix again. Fold in the rest of the flour and baking powder, then fold in the soaked raisins.
   Using two teaspoons, fill each paper case approx. 3/4 full.
   Bake for 20 minutes, until a skewer comes out clean. Leave in the tin for a couple of minutes then cool completely on a wire rack, for icing, or leave for 10 minutes and serve plain while still slightly warm.