February 8, 2012

Green Tea and Lemon Cupcakes

Crumbly texture that melts in your mouth. Lemon flavor laced with green tea. Good fortune.

You find all that in these cupcakes (assuming you select a cupcake with a good fortune rather than a generic or boring one). Modeled after tea cups with fortune cookie handles, these cupcakes are a light lemon cake topped with cream cheese frosting.

Green Tea and Lemon Cupcakes
3/4 cup water
2 green tea bags
2 1/3 cups flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 cup butter, softened
1 1/4 cups sugar
3 eggs
2 Tbsp. lemon zest
1 tsp. vanilla
8 oz. cream cheese, softened
1/4 cup butter, softened
2 tsp. lemon zest
1 tsp. vanilla
4 cups powdered sugar
1 to 2 tsp. green tea (reserved from cupcake recipe)
24 fortune cookies

Heat water to boiling, and add tea bags. Steep for at least 5 minutes. Let tea stand until cooled to room temperature.

Preheat oven to 375ºF. Line 24 cupcake tins with wrappers.

In a medium bowl, beat butter 30 seconds. In a separate bowl, combine flour, baking powder and salt. Set aside. Gradually add sugar to butter, about 1/4 cup at a time, beating well after each addition. Beat 2 minutes after all sugar is added. Beat in eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla.

On low speed, alternately add flour and 2/3 cup of green tea, starting and ending with flour. Beat until just blended. Divide batter evenly among cupcake liners, filling to about 2/3 full.

Bake 20 to 25 minutes or until golden brown and a toothpick inserted into the center comes out clean. Cool in pans 5 minutes, and then cool completely on wire racks.

To prepare frosting, beat together cream cheese, butter, lemon zest and vanilla until smooth. Gradually beat in powdered sugar. Add reserved green tea, 1/2 tsp. at a time, until frosting is desired consistency.

Immediately prior to serving, top each cupcake with a fortune cookie to serve as the teacup handle. Makes 24 cupcakes.

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