As someone who loves a perfect cup of tea, I’ve found my new kitchen companion in the Cuisinart JK-17 Cordless Electric Kettle. With a sleek stainless-steel body, 1.7-liter capacity, and boil-dry protection, it delivers hot water swiftly and safely—ideal for everything from a morning English Breakfast to evening herbal infusions. The cordless 360° swivel base makes pouring effortless, and the stay-cool handle feels secure even when the water’s at a rolling boil.

To add this reliable kettle to your collection, you can find it here:

Cuisinart JK-17 Cordless Electric Kettle

With perfectly boiled water at the ready, you can also explore tea-infused baking. Here’s a recipe that uses your kettle’s steaming water to steep tea into a tender dessert: Earl Grey Infused Lemon Cupcakes.

Earl Grey Infused Lemon Cupcakes

Ingredients

• 1 cup (240 ml) milk
• 2 Earl Grey tea bags
• 1½ cups (190 g) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 large eggs
• 1 cup (200 g) granulated sugar
• ½ cup (115 g) unsalted butter, softened
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest (about 1 lemon)
• 1 teaspoon vanilla extract
• For the frosting:
  • 1 cup (240 g) powdered sugar
  • 2 tablespoons softened butter
  • 1–2 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

1. Steep Tea: In a heatproof bowl, pour 1 cup of freshly boiled water from your kettle over the Earl Grey tea bags. Steep for 5 minutes, then remove bags and stir in milk. Let cool.
2. Preheat & Prep: Preheat oven to 350°F (175°C). Line a 12‑cup muffin tin with paper liners.
3. Dry Ingredients: Whisk flour, baking powder, and salt in a bowl.
4. Cream Butter & Sugar: In another bowl, beat butter and sugar until light and fluffy (about 3 minutes). Mix in eggs one at a time.
5. Flavor: Stir in lemon juice, lemon zest, and vanilla extract.
6. Combine: Alternate adding the tea‑infused milk and dry ingredients to the butter mixture in three parts, beginning and ending with the dry ingredients. Mix until just combined.
7. Fill & Bake: Divide batter evenly among liners. Bake 18–20 minutes, until a toothpick comes out clean. Cool in pan 5 minutes, then transfer to a rack.
8. Make Frosting: Beat powdered sugar, butter, and vanilla. Add milk 1 teaspoon at a time until smooth and spreadable.
9. Assemble: Frost cooled cupcakes and garnish with a sprinkle of lemon zest or edible flowers, if desired.

With your trusty Cuisinart JK-17 kettle ensuring the perfect steep and bake, these cupcakes will bloom with bergamot and lemon brightness—ideal for teatime both sweet and serene.

—Mom Mom (Grandma Helen)