Green Tea Cupcakes

This is one of the cupcakes we have decided upon for the international food festival. Yes it may not seem as outgoing as making a curry, but we are catering for peoples more delicate tastes.

The recipe is one of The Hummingbird Bakery Recipes (and a few others we are using are being adapted from this)

 For this recipe you will need:

120ml whole milk
3 green tea bags
100g plain flour
140g caster sugar
1 1/2 tsp baking powder
a pinch of salt
40g unsalted butter at room temperature
1 egg
1/4 tsp vanilla extract

250g icing sugar, sifted
80g unsalted butter at room temperature
25ml whole milk

 Method:

- Put the milk and green tea bags in a jug, cover and refrigerate for a few hours, or over night if possible.

- Put the flour, sugar, baking powder, salt, and butter into a bowl and mix until everything is combined.

- Slowly pour half of the tea infused milk (with the vanilla extract and egg) into the flour mixture.

- Continue mixing for a couple more minutes until the mixture is smooth.

- Bake at 170 degrees oven until golden

For the green tea icing: 

- Beat together the icing sugar, butter until creamed. 

- Slowly pour in the milk and finish mixing when the mixture is all fluffy

- When the cupcakes are cold, spoon the frosting on top and decorate.