Preheat the oven to 375°F (190°C). In a small pan, heat the cup of milk until just boiling, then remove it to a bowl and steep the tea leaves for at least ten minutes.
While the tea is steeping, in a stand mixer cream together the butter, sugar, baking soda, and salt. Beat in the eggs one at a time. Add the honey, one tablespoon at a time.
Juice one lime and slowly add the juice to the milk and tea mixture. Let it sit for about 5 minutes or until the milk has become thick.
Alternating between the milk mixture and flour, slowly combine them with the creamed butter, sugar, and eggs until blended and smooth.
Spoon the cupcake batter into a lined cupcake tin, filling each about 2/3 of the way full. Bake for 20-25 minutes or until a toothpick inserted into the center of each cupcake comes out clean.
Let the cupcakes cool in the pan for a few minutes, then flip them out onto a wire rack to cool completely.
Pick enough flowers to top the number of cupcakes you want to make.
Use a pastry brush or a clean, soft-bristled paintbrush to brush on the egg whites on the fronts, backs, and between the petals of each flower.
Place each flower face down in the sugar and cover completely while you prepare the rest of the flowers.
Tap off any excess sugar and gently remove each stem from the flowers. Lay them face down on a cutting board or a dry surface and let them dry completely, about 24 hours.
Spread your favorite buttercream icing on the cupcakes and top each one with a candied viola. Enjoy!