There is nothing better than sitting down on a cold night with a warm glass of green tea with honey--unless it's in cupcake form. I suggest everything be eaten in cupcake form -- the world would be such a better place! We would probably need to run a few hundred miles a week, but it would totally be worth it.
This cupcake has a subtle hint of green tea without being too overpowering. The light honey buttercream is the perfect complement.
Cupcake:
1/2 cup butter (1 stick) at room temperature
1/2 cup honey
2 eggs
1 tsp vanilla extract
1 1/2 cup flour
2 tsp baking powder
1/2 tsp salt
3 tbsp green tea (or 2 tbsp green tea powder)
1/2 cup almond milk
Frosting:
1 cup (2 sticks) butter at room temperature
2 1/2 cups powdered sugar
1/4 cup honey
2 tbsp almond milk
Cupcake:
1. Heat oven to 350 degrees F. Line 12 cupcake tins with paper liners.
2. Beat butter and honey in a large bowl until light and fluffy, about 2 min. Add eggs one at a time allowing each egg to blend into the mixture. Mix in vanilla extract.
3. In a separate bowl whisk together flour, baking powder and salt. Slowly add to butter mixture
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 min. Remove cupcakes from tin and cool on a wire rack. Do not frost until cupcakes are completely cooled.
Frosting:
1. In a stand mixer fitted with a paddle, beat sugar and butter. Beat on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
2. Add honey and almond milk and continue to beat on medium speed for 1 minute more.
