This simple cupcake recipe can be put together and baked in less than 20 minutes. These classic cupcakes have a subtle green tea and lavender taste, even down to the buttercream frosting.
Simply:
- Mix cupcake ingredients using a hand mixer
- Spoon cupcake mixture into a cupcake tray
- Bake at 175c/350f for 12-15 minutes
- Beat together butter, icing sugar, and green tea with a hand mixer
- Frost
- Enjoy!
You’ll need
INGREDIENTS
Batter
- 165 grams self raising flour
- 100 grams white sugar
- 2 large eggs
- 100 ml strong green tea
- 60 grams melted butter
- 1 tbsp dried culinary lavender
Frosting
- 80 grams butter
- 65 grams icing sugar
- A dash of strong green tea
EQUIPMENT
- Hand mixer
- Mixing bowl
- Cupcake tray
- Kitchen scales
Step by step video
How much green tea do I use for this recipe?
For this particular recipe, I used 3 green tea bags. 2 teabags for the cake batter and 1 for the frosting.
How much loose leaf green tea do I use?
If using loose leaf green tea, use about 5-6 grams (4 tsp) for the batter and 2 grams (2 tsp) for the frosting.
Tips
Use a toothpick to test if the cupcakes are ready. A simple way to tell when the cupcakes are ready is to stick a toothpick in the middle of one of the cupcakes. If the toothpick comes out clean, they’re ready! If the toothpick comes out wet, return cupcakes to the oven for a few more minutes and check again.
Use cold butter for the frosting. For this recipe, I took the butter out of the fridge about 5 minutes before using it, this softens it slightly, but you’re still working with cold, hard butter. I find cold butter much easier to work with, this recipe doesn’t call for lots of beating as a traditional buttercream frosting would.
Simple beat the butter and icing sugar together, enough to form consistent clumps, then add the green tea and beat for a further 30 seconds. The green tea adds some moisture to the recipe that the cold butter lacks, while still keeping the frosting thick and dense.
Sprinkle tea leaves over cupcakes for extra flavour! Sprinkling some dried lavender over freshly frosted cupcakes isn’t done just because it looks cute, I do this for extra flavour. You can also do this with some green tea leaves! Simply sprinkle a pinch of green tea leaves over frosting for extra green tea flavour.
Off with their heads! This step isn’t exactly necessary, but if you prefer perfectly flat cupcakes over more rounded, dome cupcakes: you can slice the excess off.
The rundown
Cupcake batter
- Add all cupcake ingredients to a large mixing bowl and combine using a hand mixer on medium speed setting
- Spoon cupcake mixture into a greased cupcake tray, only fill halfway
- Bake at 175c/350f for 12-15 minutes
Frosting
- Using a hand mixer, beat together butter and icing sugar to form a smooth consistency
- Add a dash of green tea, just enough to add some moisture to the frosting
- Once cupcakes are cooled, frost and sprinkle with dried lavender
Green tea and lavender cupcakes
Equipment
- Mixing bowl
- Hand mixer
- Cupcake tray
Ingredients
- 165 grams self raising flour
- 100 grams white sugar
- 2 large eggs
- 100 ml strong green tea
- 60 grams melted butter
- 1 tbsp dried culinary lavender
Frosting
- 80 grams butter
- 65 grams icing sugar
- A dash strong green tea
Instructions
Cupcake batter
- Add all cupcake ingredients to a large mixing bowl and combine using hand mixer on medium speed setting
- Spoon cupcake mixture into a greased cupcake tray, only fill halfway
- Bake at 175c/350f for 12-15 minutes
Frosting
- Using a hand mixer, beat together butter and icing sugar to form a smooth consitency
- Add a dash of green tea, just enough to add some moisture to the frosting
- Once cupcakes are cooled, frost and sprinkle with dried lavender
Video
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