Friday, 12 August 2011

Green Tea Cupcakes


These unusual cupcakes were another first time for me. I was a little hesitant at first (green tea in cupcakes?) but already having all the ingredients I thought I would give them a shot.


It was also the first time that I realised that I now know how to make cupcakes from scratch without following a recipe. I had to change the original recipe a little because having made cupcakes before where you just put all the ingredients in at once (as the original recipe says) I know that they wont work out as nicely. They tend to be dryer and a little flatter.

I decided to cream the butter and sugar first and then go from there. Give these beautiful little cupcakes the benefit of the doubt and have a go. After all part of the fun of making cupcakes is that you can be as creative as you want.

Ingredients:
4 green tea bags
1/4 cup boiling water
125g butter, softened
2/3 cup caster sugar
2 eggs
1 1/2 cups self-raising flour
1/4 cup milk

Lemon Icing:
1 3/4 cups icing sugar mixture
10g butter, melted
2 tablespoons lemon juice
Lemon zest, to decorate

Method:
1.Preheat oven to 180°C/160°C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan (or cupcake pan) with paper cases. Place 2 tea bags in a heatproof jug. Add boiling water. Stand for 5 minutes. Remove and discard bags. Remove leaves from remaining tea bags.
2. Cream the butter and caster sugar in a bowl until light, creamy and pale in colour. Add the eggs one at a time beating well after each one. Add the tea leaves, beat to combine. Add the tea a little at a time beating on a low speed to mix it well.
3. Fold through the flour and milk, half at a time in alternate batches. Mix until well combined. Spoon into cases.
4. Bake for 20 minutes or until a skewer inserted in centre of 1 cake comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool completely. Remove cases (optional).
5. Meanwhile, make icing: Place icing sugar and butter in a bowl. Stir in lemon juice until smooth. Spread each cupcake with icing. Top with lemon zest. Stand for 10 minutes or until icing has set. Serve.

Enjoy :)

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