Green Tea Cupcakes

Cupcakes have got to be the best comfort food going, you can't really go wrong with them as you just chuck all of the ingredients in a bowl and succumb to the will of the electric mixer! And the whole process tends to take less than half an hour!

I was about to make some unadventurous cappuccino cupcakes but then I had a moment of caffeine-free inspiration. Furthermore, the amount of detoxifying and beneficial qualities in green tea outweighs the calorific content naturally inherent to cupcakes...probably...possibly.

Makes 12

Ingredients:

150g Unsalted Butter

175g Self-raising Flour

1 tsp Vanilla Essence

1 tsp Almond Essence

125g Caster Sugar

25g Light Brown Sugar

3 Medium Eggs

1/2 tsp salt

2 tbsp of Green Tea

For the frosting:

150g Butter

250g Icing Sugar

2 tsp Green Tea

Directions:

Put all of the cake ingredients into a large mixing bowl and beat (preferably with a handheld electric mixer) until light and creamy.

Spoon into cupcake cases to about 2/3 full. Bake in a preheated oven at 180 degrees for 15 minutes, until just risen and golden on top. Allow to cool before frosting.

To make the green tea frosting, put the ingredients into a bowl and once again mix with an electric mixer, add more icing sugar if the mixture is too runny - you don't want it to slide off of your cakes. You can either fashion a piping bag out of a square of greaseproof paper, or a plastic bag - failing that just use the back of a spoon in a circular motion to smoothly and evenly cover the cakes.