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== The Official 8Kun EARL GREY TEACUPCAKES Recipe ==
(Based on https://www.taste.com.au/recipes/earl-grey-tea-cakes/ \
a359f0b9-a35d-41b8-9434-35f80fa6edf2)
2 Earl Grey tea bags
1/4 cup boiling water
1/3 cup milk
100g of sunflower oil (or melted butter)
2 eggs
160g white sugar
190g self-raising flour, sifted
1 teaspoon of baking powder, sifted with the flour
(From the original recipe, but I didn't have any icing sugar)
Marmalade icing
230g pure icing sugar
1.5 tablespoons breakfast marmalade
approx 1.5 tablespoons fresh orange juice
Preheat oven to 180C (my oven was a bit hot–try 170C next time?).
Oil-spray a 6-fer muffin pan.
Empty the tea leaves from the tea bags into a cup and add the boiling
water. Set aside for 3 minutes. Stir in the milk and then transfer to a
large bowl. Combine and wisk the wet ingredients, eggs, and sugar
together well, making sure any sugar isn't missed.
Add about 25% of the flour and wisk in until smooth. Repeat until all
the flour is done. Then beat until the mixture is pale and creamy and
looks slightly airated and bubbly from the baking powder starting to
activate.
Spoon the batter into the muffin tray. Bake in preheated oven for 20
minutes or until the knife-test comes out clean. Would be best to rotate
180 degrees at the 10 minute point, but be careful not to shock the
batter causing it to collapse.
Turn off the oven, open the oven door, leave for 10 minutes, then bring
it out to cool further on a wire rack or the like.
Original recipe's Maralade Icing:
Combine the icing sugar and marmalade in a small bowl. Add enough juice
to make a very thick paste.
Use a teaspoon dipped in hot water to spread the icing over the tops of
the cooled cupcakes. Set aside for 15-20 minutes to allow the icing to
set.