Honey and Lemon Green Tea Cupcakes

Makes 12-14 cupcakes

  • 1 green tea bag
  • 1/2 cup boiling water
  • 2 cups unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • Zest and juice (1/4 cup) of one lemon
  • 1/4 cup buttermilk
  • 1/2 cup butter, softened
  • 3/4 cup Orange Blossom honey
  • 2 large eggs

Preheat oven to 350°F. Pour boiling water over tea bag and steep 3 minutes. Remove tea bag and allow tea to cool. Sift together flour, baking soda, baking powder and salt; set aside. In a liquid measure, combine green tea, lemon zest and juice, and buttermilk; set aside. In a mixing bowl, cream butter until fluffy. Add honey; mix well. Add eggs, one at a time. Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined. With mixer running on low, slowly add the lemon tea mixture. Add remaining dry ingredients until just combined. Fill paper-lined muffin tins 2/3 full. Bake 18-22 minutes, or until a toothpick inserted in center of a muffin comes out clean. Remove to wire rack; cool. Frost and decorate with Honey Lemon Frosting and Candied Lemon Slices (below), if desired. Note: Any mild-flavored honey such as Clover may be used.

Candied Lemon Slices and Honey Lemon Frosting

Makes 12-14 servings

  • 4 cups powdered sugar, sifted
  • 1/4 cup lemon juice
  • 1/4 cup Orange Blossom honey
  • 1 lemon, thinly sliced
  • 1/2 cup butter, softened
  • 1/2 teaspoon lemon zest

Preheat oven to 200°F. Pour honey in a small skillet and add lemon slices in a single layer. Bring to a boil over medium heat. Reduce heat and simmer for 15 to 20 minutes, turning slices occasionally. Remove from heat; reserve syrup. Place slices on a parchment-lined cookie sheet and bake 10 minutes. Turn slices and bake an additional 10 minutes or until slices are dry. In a mixing bowl, cream butter until light and fluffy. Add 2 cups of powdered sugar; mix well. Slowly add cooled reserved syrup and lemon juice and zest; mix well. Add remaining powdered sugar; beat well. *Any mild-flavored honey such as Clover may be used.

Recipe courtesy of the National Honey Board.

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