You can adapt this to most any cupcake or cake batter recipe that you have which indeed requires milk. The method you would use is to take your milk volume and bring it to a gentle boil, place 4 Earl Grey tea bags into the milk to create the infusion. For a successful flavour transfer to your cupcake without a bitter taste you must only steep to a maximum of 40 minutes. Be certain to remove and discard tea bags at this point. To enhance the floral taste of the bergamot you at this point will want to add 1 tsp of rose water to your infusion. Make sure to cool the infusion before pouring into your wet ingredients of your recipe.