1 3/4 cups
- 1. Preheat oven to 180C (350F).
- 2. In saucepan, add teabags to boiling water; allow to cool; remover teabags.
- 3. In a mixing bowl, combine tea water, butter, eggs, sugar and flour. With a mixer, beat for about 3 minutes or until smooth and creamy.
- 4. Oil spray mini cupcake trays and sprinkle with almonds.
- 5. Bake 15 minutes or until firm in the centre. Transfer to a wire rack to cool. ENJOY! :).