Chamomile & Vanilla Cloud Cupcakes

Chamomile - known for it's soothing medicinal properties, especially for the gut and lets face it paired with all that sugary fluffiness it's got to be 'good' somewhere.
Makes 10
INGREDIENTS
1 1/4 cups - all purpose flour
1 1/2 teaspoons - baking powder
1/4 cup - Milk preferably Whole/Full Fat
3/4 cup (1 1/2 stick) salted butter,
5 tablespoons = 5 sachets- Pukka chamomile & vanilla tea
3/4 cup vanilla sugar (coarse or fine not powdered)
2 large eggs
Zest of lemon/orange (for use at the end)
METHOD
1. Melt the butter over a low heat & add contents of the tea bags, remove from heat and let steep for 5min. Strain the mixture through a sieve, you will notice some tea leaves are still present in the butter not to worry it adds flavour!, if you want a clear butter use a extra fine sieve. Let the butter get back upto room temperature before continuing,
**it will remain liquid
2. Preheat oven to 350 degrees F/180 degrees C/Fan160 degrees C/ Put an old roasting tray or oven proof dish on the lower rack of your oven and boil the kettle. Line your cupcake tin(s)
3. In a small bowl, sieve together flour, baking powder, set aside. In a stand mixer or equivalent cream together the butter and sugar until light and fluffy, 5mins. Add eggs one at a time, beating well after each addition.
4. Turn the mixer to low, carefully add half of the dry mixture, then the milk and remaining dry mixture until just incorporated. DO NOT OVER MIX.
5. Using an ice cream scoop or equivalent, divide mixture equally between the 10 cupcake cases, smooth the surfaces slightly with a palette knife, this will help get an even rise inshAllah. CAREFULLY, half fill your roasting/baking dish with kettle water from earlier, let the oven get back upto the correct temp before baking cupcakes for 12-15mins or until a toothpick inserted comes out clean. Remove from tins and leave to cool.
6. Now, here is the recipe for the Italian Meringue , Pipe onto cupcakes using any large tip and then place under grill/broiler for a few minutes, eye ball it, if you have one to hand a blow torch would do the job. Lastly, zest a lemon or half a large orange and sprinkle over the meringue topped cupcakes.
ENJOY.