Preheat oven to 170ºC.
Line the cupcake tins with paper cases.
Add milk and tea bags into a saucepan.
Heat until almost boiling – medium-heat.
Let cool and then strain into a jug.

Making the batter

Fit the K-Beater.
Add butter, sugar, eggs, vanilla, flour and baking powder into the appliance bowl.
Then add the milk mixture.
Mix and then scrape the bowl – 1 minute, speed Min.
Mix – 2 minutes, speed 3.
Spoon the mixture into the paper cases until about ¾ full.
Bake for 50 minutes, 170ºC.

Making the syrup
Add tea bags, sugar and water into a saucepan.
Heat, stirring frequently, until dissolved – medium-high heat.
Strain the syrup into a small bowl.
Brush the syrup over the warm cupcakes and let cool.

Making the icing
Clean the appliance bowl and fit the Whisk Tool.
Add butter and icing sugar into the appliance bowl.
Mix and then scrape the bowl – 1 minute, speed Min.
Mix – 4 minutes, speed 4.
Swirl lemon curd into the mixture.
Spoon the icing onto each cupcake and smooth.

Serve.