Moist and delicious cupcakes with green tea icing. It's best if you bake these in silicone moulds as the fat free mixture tends to stick to paper bun cases. This recipe is from my book 'Special Cupcakes'. See footnote below for more details.
2 tablespoons sultanas and chopped dates, for decorating
Ground ginger or cinnamon, to dust
Method Prep:25min › Cook:15min › Ready in:40min
To make the cupcakes, put the tea bag in a large measuring jug and add 300ml plus 3 or 4 tablespoons hot but not-quite-boiling water. Set aside for 10 minutes, then remove the bag and pour 300ml of the tea into a mixing bowl. (The remaining few tablespoons can be used for the icing). Stir in the sultanas, dates and sugar. Leave to cool.
Preheat the oven to 180ºC/350ºF/gas mark 4. Beat the eggs into the tea mixture in the bowl and stir in the flour and cinnamon or ginger until evenly combined.
Set the silicone cases on a baking sheet and spoon the mixture into them. As the cake batter is quite heavy it won't rise a great deal so the silicone cases can be filled almost to the top. Bake for 12 - 15 minutes.
To make the icing, sieve the icing sugar into a bowl and stir in enough of the green tea to make a spreadable icing. Coat the tops of the cupcakes with icing and decorate with a few sultanas and chopped dates. Dust with cinnamon or ground ginger.