This recipe was a hit! I made these for Easter and my whole family loved them!
Ingredients
Cupcakes
2 green tea bags
3/4 cup boiling water
2 1/3 cups
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter or margarine, softened
1 1/4 cups granulated sugar
3 eggs
2 tablespoons grated lemon peel
1 teaspoon vanilla
Green Tea-Lemon Frosting
1 package (8 oz) cream cheese, softened
1/4 cup butter, softened
2 teaspoons grated lemon peel
1 teaspoon vanilla
4 cups (1 lb) powdered sugar
Reserved 1 to 2 teaspoons brewed strong green tea
Garnish
Lemon peel, if desired
Directions
In 1-cup glass measuring cup, measure boiling water; add tea bags. Let steep 5 minutes. Squeeze liquid from tea bags into measuring cup. If necessary, add additional water to make 3/4 cup. Let tea stand until room temperature, about 1 hour.
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
In medium bowl, sift flour, baking powder and salt; set aside.
In large bowl, beat 1 cup butter with electric mixer on medium speed. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Add eggs, one at a time, beating well after each addition. Beat in 2 tablespoons lemon peel and 1 teaspoon vanilla. On low speed, alternately add flour mixture, about one-third at a time, and 2/3 cup brewed tea, about half at a time, beating just until blended. Reserve remaining tea for frosting.
Divide batter evenly among muffin cups, filling each with about two-thirds full.
Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely before frosting.
Frosting directions
In medium bowl, beat cream cheese, 1/4 cup butter, 2 teaspoons lemon peel and 1 teaspoon vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth. Beat in 1 to 2 teaspoons of the reserved tea, 1 teaspoon at a time, until smooth and spreadable.
Pipe or spread about 2 tablespoons of frosting on top of each cupcake. Garnish with lemon peel.
Whisk Me Away 