Skip to main content

Lipton Green tea cupcakes


I came across this recipe while surfing the internet and the method of making these cupcakes caught my eye.   The recipe called for black tea but I tweaked it a bit and used Clear Green Tea from Lipton.
I also added a bag of infused tea leaves to the batter and this gave extra oomph to the cupcakes.  Texture was soft, moist and not too sweet as I've reduced the amount of sugar.   These cupcakes are best served accompanied by a steaming pot of Green tea.











Recipe for Lipton Green tea cupcakes  ~ 绿茶杯子蛋糕 (adapted from  'here'  with slight modification)

    Ingredients

    • 225 gm butter
    • 160 ml milk
    • 3 Green tea bags (I used Lipton)
    • 3 large eggs
    • 1.1/2 tsp vanilla
    • 210 gm plain flour
    • 1.1/2 tsp baking powder
    • 120 gm caster sugar (reduced from 160 gm)
    • 200 gm icing sugar for buttercream
    • Pinch of salt
    Buttercream
    • 50 to 75 ml butter, milk and tea mixture (from the above)
    • 150 to 200 gm icing sugar, sifted

    Method
    1. Place butter, milk and tea bags in a saucepan, heat on low heat.  Once butter has melted, let mixture simmer for a couple of minutes, not boiling.  Let cool for 10 mins.  Strain the mixture, press the tea bags , then remove them, set aside.  Mixture should have 230 to 250 ml left due to evaporation.
    2. Sift flour with baking powder and salt, set aside.
    3. Beat 160 gm butter and milk tea mixture with the sugar, till smooth.  Leave the balance for the butter cream.  Add eggs and vanilla.  Mix well.
    4. Fold in the flour mixture till well combined.  Add in a bag of tea leaves, mix well.
    5. Divide batter between the cupcake cases, bake for 17 to 20 mins. or till a skewer inserted comes out clean.  Remove from oven and let cool.
    6. Meanwhile, beat the Green tea infused butter and milk mixture and gradually add in the sifted icing sugar till the buttercream is thick and smooth.  Once the cupcakes are cooled, pipe out or apply a slick of buttercream on each of them.
    7. Yield :  10 Cupcakes






    I'm submitting this post to the Little Thumbs Up event, organised by Zoe of  'Bake for Happy Kids' and
    Doreen of   'My little favourite DIY'  and hosted by Cheryl of  'Baking Taitai'
    Theme for the month of July is 'Tea'.
Labels:

Comments

  1. ann lowJuly 9, 2015 at 10:17 PM

    The green tea cupcake looks so delicious and creative. very tempting with the butter cream frosting. Yum...

    ReplyDelete
    Replies
    1. Sokehah cheahJuly 14, 2015 at 11:45 PM

      Ya, but personally I don't fancy the cream frosting.

      Delete
  2. Angie's RecipesJuly 10, 2015 at 10:43 AM

    They are so beautiful!

    ReplyDelete
  3. Veronica July 10, 2015 at 4:42 PM

    Hey Cheah could I come over for afternoon tea? Your cupcakes look delicious!

    ReplyDelete
  4. Medeja- CranberryJamJuly 10, 2015 at 4:47 PM

    Yummy! I would like green tea cupcakes :) Hopefully their turn will come soon :D

    ReplyDelete
  5. ZoeJuly 16, 2015 at 11:41 AM

    Hi Cheah,

    It's after lunch time now and you are tempting me with your lovely green tea cupcakes... Can't wait for afternoon tea :D

    Zoe

    ReplyDelete
  6. Baking TaitaiJuly 18, 2015 at 2:42 AM

    Hi Sokehah, these green tea cupcakes look really delicious with the buttercream frosting! Yummy!

    ReplyDelete
  7. UnknownJuly 28, 2015 at 2:17 PM

    Thanks for the recipe.I love green tea very much and I know about the benefits of green tea. Can you share some recipe using green tea.Thank you...
    Green Tea Price in Chennai

    ReplyDelete
  8. mui muiJuly 29, 2015 at 7:10 PM

    These cupcakes are so lovely Cheah!
    Zoe, is right,your cupcakes are tempting me too!
    How is wish I can have some for supper ..hehe
    mui

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe

Marble Loaf ~ 大理石面包

  This is my first attempt at making bread with half high protein bread flour and half plain flour.  The crumb is tender and softer than with totally bread flour and it has a pleasant chew and not crumbly.  The crust stays thin and crisps up nicely and not hard to chew.  You can slice up the bread and freeze it for breakfast the next day. Marble Loaf (using 50% high protein and 50% plain flour) Ingredients For Tangzhong 15 gm (taken from total 300 gm) high protein flour 75 ml water or milk, or a mix, preferably milk Method Whisk the 15 gm flour with the 75 ml liquid in a small saucepan. Cook over medium heat, stirring constantly until it thickens into a paste, about a minute or two. Let cool to room temperature before using in dough. Note :- Tangzhong can be made ahead and stored in the fridge for 1 to 2 days. Use the cling wrap to touch the tangzhong to prevent it from drying in the fridge. Ingredients 135 gm high protein flour (after removing 15 gm for tangzhong). ...
Post a Comment
Read more