Method
Preheat oven to 175C.
Line muffin pan with paper liners.
In a saucepan over med low heat, add evaporated milk and condensed milk.
Heat until bubbling at the side, stirring occasionally.
Remove from heat and add tea leaves.
I used a tea baggie so I don't have to strain it.
Cover and allow to sit for 8-10 minutes.
Then strain, making sure you get as much of the liquid mixture as possible.
In a mixing bowl, whisk together baking powder and flour.
Cream butter, salt, and sugar together on med high speed for 1-2 minutes until light and fluffy.
Add vanilla extract.
Beat in eggs one at a time.
Add 1/3 of the flour mixture and mix on low.
Stream in 1/3 of the milk tea mixture.
Alternate between flour and milk tea until done.
Mix until JUST combined! Do not overmix.
Fill cupcake liners to about 3/4 full.
Bake for 20-25 minutes (mine took about 22 minutes) or until a skewer inserted comes out clean or a few moist crumbs.
Leave to cool in tray for 5-10 minutes then transfer to cool completely on wire rack.