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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

Step 1 Preheat oven to 180°C/160°C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases.
Step 2 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. Place tea, tea leaves, butter, sugar, eggs, flour and milk in a bowl. Using an electric mixer, beat on low speed for 30 seconds or until combined. Increase speed to medium. Beat for 3 minutes or until pale and thick.
Step 3 Spoon into cases. 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).
Step 4 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.

Green tea cupcakes with lemon icing

How to make Green tea cupcakes with lemon icing

Ingredients

Lemon icing

Method