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Honey and Lemon Green Tea Cupcakes recipe

Honey and Lemon Green Tea Cupcakes.

The perfect cupcake to share with friendsover a cup of fragrant hot tea.

Recipe: Honey and Lemon GreenTea Cupcakes

Cupcakes:1 green tea bag
1/2 cup boiling water
2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Zest and juice (1/4 cup) of one lemon
1/4 cup buttermilk
1/2 cup butter, softened
3/4 cup orange blossom honey*
2 large eggsCandied Lemon Slices and Honey LemonFrosting:4 cups powdered sugar, sifted
1/4 cup lemon juice
1/4 cup orange blossom honey*
1 lemon, thinly sliced
1/2 cup butter, softened
1/2 teaspoon lemon zest

  • For Cupcakes: Preheat oven to 350°F(175°C).
  • Pour boiling water over tea bag and steep3 minutes. Remove tea bag and allow tea to cool.
  • Sift together flour, baking soda, bakingpowder and salt; set aside.
  • In a liquid measure, combine green tea,lemon zest and juice, and buttermilk; set aside.
  • In a mixing bowl, cream butter until fluffy.Add honey; mix well. Add eggs, one at a time. Add half of thereserved dry ingredients to the butter mixture; mix on low untiljust combined. With mixer running on low, slowly add the lemontea mixture. Add remaining dry ingredients until just combined.
  • Fill paper-lined muffin tins 2/3 full.
  • Bake 18 to 22 minutes, or until a woodenpick inserted in center of a muffin comes out clean. Remove towire rack; cool.
  • Frost and decorate with Honey Lemon Frostingand Candied Lemon Slices, if desired.
  • For Candied Lemon Slices and Honey LemonFrosting: Preheat oven to 200°F (95°C).
  • Pour honey in a small skillet and addlemon slices in a single layer. Bring to a boil over medium heat.Reduce heat and simmer for 15 to 20 minutes, turning slices occasionally.Remove from heat; reserve syrup.
  • Place slices on a parchment-lined cookiesheet and bake 10 minutes. Turn slices and bake an additional10 minutes or until slices are dry.
  • In a mixing bowl, cream butter until lightand fluffy. Add 2 cups of powdered sugar; mix well. Slowly addcooled reserved syrup and lemon juice and zest; mix well. Addremaining powdered sugar; beat well.

    Makes 12 to 14 cupcakes.

    *Any mild-flavored honey such as clovermay be used.

    Recipe and photograph courtesy of the NationalHoney Board.

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