An authentic vanilla cupcake infused with a hint of spicy licorice, black tea and orange zest.
Preheat oven to 180 C
Line one muffin tray with cupcake papers
In a medium bowl, using a hand whisk, mix together egg, oil, sour cream and vanilla.
Add 1/2 cup infused milk, strained. Reserve 1/4 cup for frosting.
In a separate bowl, sift flour, baking powder and bicarb soda.
Rub orange zest into castor sugar until fragrant. Add to flour mixture. Stir until all combined.
Slowly add wet mix into the dry mixture. Hand whisk until well combined.
Scoop mixture into cupcake papers.
Bake in moderate oven for 18 - 20 min or until lightly brown or firm to touch.
Put on a wire rack to cool.
Frost with Swiss meringue buttercream
Makes 8 - 12 cupcakes