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Green Tea and Lemon Cupcakes
0 Likes
Prep Time:
1 hour
Total Time:
3 hours
Impress family with Asian-inspired dessert. Fortune cookie treats for a memorable meal.
Ingredients:
  • 2 green tea bags
  • 3/4 cup boiling water
  • 2 1/3 cups Gold Medal™ all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 cup butter or margarine, softened
  • 1 1/4 cups granulated sugar
  • 2 tablespoons grated lemon peel
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup butter, softened
  • 2 teaspoons grated lemon peel
  • 4 cups (1 lb) powdered sugar
  • Reserved 1 to 2 teaspoons brewed strong green tea
  • 24 fortune cookies, unwrapped
  • Lemon peel, if desired
Instructions:
  • Measure boiling water in a 1-cup glass measuring cup and add tea bags. Steep for 5 minutes, then squeeze the liquid from tea bags into the cup. Add more water, if needed, to reach 3/4 cup. Allow the tea to cool to room temperature, about 1 hour.
  • Preheat oven to 350°F. Line 24 regular-size muffin cups with paper baking cups and grease with shortening and flour or baking spray.
  • Combine the flour, baking powder, and salt in a medium bowl, then set it aside.
  • In a large bowl, use an electric mixer to beat 1 cup of butter on medium speed for 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping the bowl occasionally. Beat for an additional 2 minutes. Add eggs one at a time, beating well after each addition. Mix in 2 tablespoons of lemon peel and 1 teaspoon of vanilla. On low speed, alternately add the flour mixture, about one-third at a time, and 2/3 cup of brewed tea, about half at a time, beating just until blended. (Save the remaining tea for the frosting.)
  • Spoon batter into muffin cups, distributing an equal amount into each, filling them about two-thirds full, using approximately 3 tablespoons per cup.
  • Bake for 20 to 25 minutes until a toothpick inserted in the center comes out clean. Let cool for 5 minutes, then remove cupcakes from pans and place on cooling racks. Cool completely for about 30 minutes.
  • In a medium bowl, use an electric mixer on low speed to blend cream cheese, 1/4 cup of butter, 2 teaspoons of lemon peel, and 1 teaspoon of vanilla until smooth. Slowly mix in powdered sugar, 1 cup at a time, until smooth. Add 1 to 2 teaspoons of the reserved tea, 1 teaspoon at a time, until the mixture is smooth and spreadable.
  • Frost each cupcake with 2 tablespoons of frosting. Before serving, place a fortune cookie on the edge of the frosting on each cupcake to create a tea cup handle. Garnish with lemon peel and store covered in the refrigerator until ready to serve.

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