This cake recipe is an afternoon tea delight.
½ cup boiling water
3 tsp Neat Jane’s “Bancha (Japan) Green Tea”
125g low fat spread
½ cup caster sugar
1 tsp vanilla extract
1¾ cups wholemeal self raising flour
2 tbsp cocoa
¼ cup skim milk
100g ready made white fondant icing
teal food colouring
250g low fat cream cheese softened
1½ cups sifted icing sugar
1 finely grated lemon zest
1 tsp juice
Place the boiling water and Neat Jane’s “Bancha (Japan) Green Tea” in a bowl and allow to infuse for 5 minutes. Strain the tea leaves and set aside. Discard the tea leaves and cool liquid.
Preheat oven to 180ºC. Line a 12 hole muffin pan with paper patty cases.
In a large bowl, cream spread and sugar together until pale and creamy. Beat in vanilla.
Add eggs, one at a time, beating well after each addition.
Fold in combined sifted flour and cocoa, alternately with tea and milk, beginning and ending with flour. Spoon mixture into cases until ²/³ full.
Bake 20-25 minutes, until cooked when tested. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.
RIBBONS: Knead icing with a few drops of colouring. Roll out between 2 sheets baking paper until 3mm thick. Chill 10 minutes. Cut 12 strips, 1cmx8cm. Fold each in half, crossing over to form ribbon shape. Place on tray and chill until ready to use.
LEMON FROSTING: In a large bowl, using an electric mixer, beat cream cheese until creamy. Add icing sugar, zest and juice, beating until smooth. Spread over cooled cakes or use a piping bag to pipe frosting onto cakes. Top each with a teal ribbon. Keep chilled in an airtight container until ready to serve.
Download Recipe PDF Green Tea Ribbon Cupcakes