Earl Grey Honey Cupcakes

Heat 1 cup of milk and steep 8 EarlGrey tea bags for around 20 minutes. Squeeze all the liquid you possibly canout of the tea bags. If the steeped milk is less than 1 cup, add more milkuntil it measures 1 cup again. Set aside.
In a large bowl cream 10 tbsp of softened unsalted butter together with 1 cup of granulated sugar until it is light and fluffy. Then add in 4 egg whites and 1 1/2 tsp of vanilla and combine. Next mix in 1/2 cup of Local Hive™ Midwest Honey.
In a separate bowl sift together 21/4 cups of all-purpose flour, 1 1/2 tsp of baking powder, 1/4 tsp of baking soda and 1/2 tsp of salt.
Alternate adding the dry ingredients and the Earl Grey milk to the wet ingredients until everything is combined together.
Line a cupcake pan with cupcake liners and fill each 3/4 of the way full. Bake the cupcakes at 350 degrees for 20-20 minutes until a cake tester/toothpick comes out clean from the centers. Let the cupcakes cool completely before topping with frosting.

In a large bowl whip 1 3/4 cup of softened, unsalted butter with an electric mixer until it is pale in color and fluffy. (It should be about double in size).
Then add in 4 oz. of softened cream cheese and mix until fluffy again.
Then sift in 3 1/2 cups of powdered sugar a little at a time until it is all combined. Mix the frosting until it light and fluffy.