Recipe: Honey and Lemon Green Tea Cupcakes with Honey Lemon Frosting and Candied Lemon Slices

HONEY AND LEMON GREEN TEA CUPCAKES

1 green tea bag
1/2 cup boiling water
2 cups 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
Honey Lemon Frosting (optional, recipe follows)
Candied Lemon Slices (optional, recipe follows)

Preheat oven to 350 degrees F.

Pour 1/2 cup 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.

In a liquid measure, combine green tea, lemon zest 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.

Frost and decorate with Honey Lemon Frosting and Candied Lemon Slices, if desired.

*Any mild-flavored honey such as Clover may be used.

CANDIED LEMON SLICES AND HONEY LEMON FROSTING

4 cups powdered sugar, sifted
1/4 cup lemon juice
1/4 cup Orange Blossom honey*
1 lemon, thinly sliced
1/2 cup butter, softened
1/2 teaspoon lemon zest

Preheat oven to 200 degrees F.

Pour honey in a small skillet and add lemon slices in a single layer. Bring to a boil over medium heat. Reduce heat and simmer for 15 to 20 minutes, turning slices occasionally. Remove from heat; reserve syrup.

Place slices on a parchment-lined cookie sheet and bake at 200 degrees F for 10 minutes. Turn slices and bake an additional 10 minutes or until slices are dry.

In a mixing bowl, cream butter until light and fluffy. Add 2 cups of powdered sugar; mix well. Slowly add cooled reserved syrup and lemon juice and zest; mix well. Add remaining powdered sugar; beat well.

*Any mild-flavored honey such as clover may be used.

Makes 12-14 cupcakes
Source: National Honey Board