Cupcake I baked twice already. First time with lemon icing and one with cherry and the addition in the dough of cognac. The nuances will write below. In a small saucepan pour the cream, add 10-15 g of dry tea Earl grey.

Put the cream on a small fire and bring to a boil. Add the butter, remove from heat, allow it to be liquid. ( I always add a bit of salt in sweet pastry, and this recipe was no exception, although the author of the recipe is missing salt). Use immersion blender to carefully break through the ground, crushing the particles of tea. (May take time - the leaves are not very easily crushed! Suggest to use either a small saucepan or pour into a narrow container, so that the spray flew beyond the casserole. As a variant - to try pre grind the dry tea in a clean coffee grinder, but not for long, not bringing it to the "dust" I conducted this experiment after baking cupcakes. Tea leaves are crushed quickly and easily. However, some components of the tea are dry during this time remain almost intact and then will need to crush them further. The choice is at your discretion. )

In a bowl, combine the eggs and sugar. (The first time I used white and brown sugar, increasing the total amount of sugar to 300g)

With a mixer, beat the eggs with the sugar, gradually increasing the speed. Whisk until fluffy state, weight should drain tape. ( The second time baked with regular sugar, used smaller eggs, as the author mentioned in the recipe: 4 eggs or 195 g. the Mass of eggs were better.)

Mix the flour with the baking powder and sift several visits to beaten egg-sugar mixture. Mix up manually. That is, the portion of flour sifted, mixed with a spatula, another part has been pulverized, mixed and so on...

Then pour in the cream tea and thoroughly, until smooth, stir the dough with a spatula. At this stage, on the recommendation of Andrew, you can add the brandy. (When baking the second cake I brandy added)

Baking dish or lay parchment paper, or make a "French shirt". That is, to lubricate the walls of oil and flour to form a "plaque". (I'm on the bottom made of paper, but on the side lines make the " FR. shirt." Pour the batter into the form. Care must be taken that dough to rise remained a margin of about 1.5 - 2 cm ( This is a photo from the first baking. When baking the second cake, the dough is thicker and the same shape occupy more space, almost to the top. I have a form with a size of 23х13 cm Height 6 cm). Put the form in a preheated 160 deg. oven and bake until ready for about an hour. To check the readiness of a splinter, as it all depends on the nuances of the oven. The splinter should come out dry.

The oven I have gas, I'm not sure exactly temperature. I think that first cake I have baked at a higher temperature, probably 170-180 deg. Baked it for 45 minutes, but rose the hat and on the surface there was a noticeable rift. Second time tried to reduce the temperature. The cupcake came with a small cap, the rupture was much smaller and it was baked cupcake already. But apparently, the temperature was still higher 160 degrees. Ideally, the author of the cupcake is even with the brick.

Make the glaze out of lemon (or cherry) juice and powdered sugar, medium body. ( Gradually add in powdered juice, stirring to the desired state. I lemon juice slightly diluted with water) Evenly apply the icing on the cake, including sides. And dry glaze by putting the cake in the oven for 20 minutes at a temperature of 50 deg. ( I just put in the cooling). Frosting not only makes this cake is full-bodied in taste, but also contributes to its longer shelf life. Unless, of course, this storage will need. But in any case, I recommend to cook this cake with the frosting. And if possible, put on side. So delicious!))) In the original recipe the quantity of icing rate is 60 ml of juice and 300 grams of powder. But it took me much less. Be guided by your taste.