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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