• Preheat the oven to 375°F. Start by making the English Breakfast Tea infused milk: place the milk and tea leaves in a small pan over a medium heat. Bring the milk almost to the boil – keep a close eye on it – then reduce the heat to low and simmer gently for around 2 minutes. Remove the pan from the heat, cover with a lid and leave to cool completely, then strain through a sieve.
• Toast the bread until slightly burnt, then butter both sides and bake in the oven for 5 to 10 minutes, or until crisp enough to snap. Remove and leave to cool, then pulse in a food processor and set aside. Sift the remaining dry cupcake ingredients into a large bowl, add the butter and eggs, then beat for 60 seconds with astand mixer or with an electric beater. Add 3 tablespoons of English Breakfast Tea infused milk and beat for a further 20 seconds, or until well combined.
• Scrape down the sides of the bowl with a spatula, then give the mix a final pulse for 30 seconds to make sure it’s all incorporated. Fill the paper cases two-thirds full with mixture, but don’t bother to smooth it out. Bake for 20 minutes, or until they spring back when touched. Leave to cool, transferring to a wire cooling rack after 5 minutes.

To make the icing

• Beat the butter with an electric mixer for 4 to 5 minutes, or until pale and smooth. Sift the icing sugar into a large bowl, then add to the butter in two stages, beating well between each. Gradually add 6 tablespoons of English Breakfast Tea infused milk and beat for a further 3 to 5 minutes, or until well combined.
• To finish, once the cupcakes are cool, poke a hole into the middle of each with a chopstick, twist to widen the hole, then use a piping bag to fill each one with a little marmalade. Decorate with the icing, sprinkle over the buttered toast crumbs and serve.