Monday, March 19, 2018

Lemon Tea Cupcakes for Spring & Easter

By Cal Orey
Spring is in the air... It is a time to eat lighter, clean house, lose winter weight, gain energy with longer days, and enjoy tea and treats with a light touch! Enter a delicious recipe to get you started!

Honey and Lemon 
Green Tea Cupcakes

1/2 cup boiling water
1 green tea bag
2 cup 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 degrees. 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. Combine green tea, lemon zezt 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.  Makes 12-14 cupcakes. 

Dust with confectioners' sugar or frost and decorate with Honey Lemon Frosting. A mild flavored honey such as clover may be used. Recipe available on page 119 of the new gift size book The Healing Powers of Honey. (Recipe Courtesy: National Honey Board)

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