1. Prepare the cupcakes. Preheat oven to 350 degrees F. In a small saucepan, heat milk until steaming. Turn off heat, add tea bags, and let steep for 3 minutes. Remove tea bags and set milk aside to cool slightly. Line one 24-cup or two 12-cup mini-muffin pan(s)with paper muffin cups.
2. In a medium bowl, stir together flour, baking powder, and salt and set aside.
3. In a large bowl, use an electric mixer on medium-high speed to cream regular sugar with 1/4 cup of the butter.
4. Add eggs one at a time, mixing on medium speed until each is incorporated. Beatin the vanilla.
5. Add half the flour mixture and mix just until incorporated. Add 1/2 cup ofthe jasmine-milk and mix on low speed. Scrape the sides of the bowl, then add the remaining flour and mix just until smooth.
6. Divide batter evenly among muffin cups. Bake until golden and springy to the touch, about 14 to 18 minutes. Allow to cool completely. (Can be made in advance and frozen, unfrosted, for up to 2 weeks.)
7. When cupcakes are cool, prepare the frosting. In a large bowl, use an electricmixer on low speed to combine confectioners' sugar and remaining 1/4 cup butter and mix until blended ? mixture will be crumbly. Stir in 2 Tbsp. of the remaining jasmine milk. Add additional milk (jasmine or regular) as needed to achieve a spreadable consistency. Keep frosting white, or color as desired with food coloring. If you want a few colors, divide frosting into smaller bowls and give each a different color. Spread frosting on the cooled cupcakes.
8. To decorate, place one marshmallow or M&M in the center of each cupcake. Surround with 6 to 8 sliced almonds to make daisy petals, gently pressing them into the frosting. Serve immediately, or store in an airtight container at room temperature for up to 2 days.
Source: Hannaford Fresh Magazine, March - April 2011