It’s been so hot lately that I’ve refused to turn on the oven in my tiny hot-box of an apartment, but my mind was changed when I came across Betty Crocker’s “Green Tea and Lemon Cupcake” recipe in my favorite cookbook, Betty Crocker’s Big Book of Cupcakes. A cupcake that sounds as cool and refreshing as I wish my apartment was—what could be better?
Since I can’t seem to cook without going rogue and throwing in some extras, I decided to give these cupcakes a pomegranate twist as noted below. Going off-recipe doesn’t usually pay (at least when I’m baking), but I’m happy I took the risk this time. The little bursts of pomegranate are delightful and totally add to to the summery freshness of these treats. I enjoyed one with a cool, crisp glass of Pinot Grigio. Perfect for a hot summer night!
Ingredients and instructions via bettycrocker.com:
Green Tea and Lemon Cupcakes
Ingredients:
- 2 (pomegranate) green tea bags
- ¾ cup boiling water
- 2⅓ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup butter or margarine, softened
- 1 ¼ cups granulated sugar
- 3 eggs
- 2 tablespoons grated lemon peel
- 1 teaspoon vanilla
- 1 cup pomegranate arils (my own addition)
Cupcake Method:
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In 1-cup glass measuring cup, measure boiling water; add tea bags. Let steep 5 minutes. Squeeze liquid from tea bags into measuring cup. If necessary, add additional water to make 3/4 cup. Let tea stand until room temperature, about 1 hour. (I used pomegranate green tea for this step. Tastes great and gives a lovely color to the cupcakes, especially visible in the icing!)
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Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray and lightly flour.
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In medium bowl, mix flour, baking powder and salt; set aside.
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In large bowl, beat 1 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in 2 tablespoons lemon peel and 1 teaspoon vanilla. On low speed, alternately add flour mixture, about one-third at a time, and 2/3 cup brewed tea, about half at a time, beating just until blended. Reserve remaining tea for frosting. (I also added about of cup of pomegranate arils to the batter. Why not?)
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Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
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Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
Green Tea-Lemon Frosting
Ingredients:
- 1 package (8 oz) cream cheese, softened
- ¼ cup butter, softened
- 2 teaspoons grated lemon peel
- 1 teaspoon vanilla
- 4 cups (1 lb) powdered sugar
- Reserved 1 to 2 teaspoons brewed strong green tea
Frosting Method:
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In medium bowl, beat cream cheese, 1/4 cup butter, 2 teaspoons lemon peel and 1 teaspoon vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth. Beat in 1 to 2 teaspoons of the reserved tea, 1 teaspoon at a time, until smooth and spreadable.
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Pipe or spread about 2 tablespoons of frosting on top of each cupcake. Garnish with lemon peel. (I used a plain sandwich bag with the tip cut off to ice the cupcakes. Definitely not a sophisticated approach but it works well in a pinch!)
- Photography: Chelsea Sproul
