Serves: 12
Total Calories: 372
Preheat oven to 350°F. Pour 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 juice and zest, and buttermilk set aside. In a mixing bowl, cream butter until fluffy. Add agave 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 Agave Lemon Frosting and Candied Lemon Slices, if desired.
AGAVE LEMON FROSTING and CANDIED LEMON SLICES:
Preheat oven to 200°F. Pour agave 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 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.
This Agave and Lemon Green Tea Cupcakes recipe is from the Agave Recipes Cookbook. Download this Cookbook today.
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