For the cupcakes
Put the milk into a pan.
Split open the teabags and add the contents to the milk.
Heat gently and bring to a boil.
Cover and simmer very gently for 20 minutes.
Strain the milk into a jug (reserve the tea leaves).
Make up the milk to 80ml if necessary.
Heat the oven to 180°C (160° fan) 350°F gas 4.
Place paper cases in a 12 hole muffin tin.
Beat the butter and sugar in a mixing bowl until light and fluffy.
Gradually beat in the eggs until blended.
Beat in the flour, strained milk and the reserved tea leaves until creamy.
Stir in the orange zest.
Spoon into the paper cases and bake for 20-25 minutes until firm and risen.
Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
For the topping
Whisk the cream until thick.
Spoon into a piping bag and pipe a swirl on top of each cake.
Place the orange slices on the cream.