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.
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
Frosting
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)
Garnish
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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