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Kukicha Almond Cupcakes

Submitted by: Jessica Gockley

These flavorful cupcakes pair Kukicha with the flavor of almonds for a sweet treat that can be enjoyed with or without icing.

Prep Time: Prep Time: 20 minutes
Cook Time: 20 minutes
Serving Size: 12

Ingredients

For cupcakes:
1 1/4 c. all-purpose flour
2 tbsp. cornstarch
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. butter (substitute margarine to make vegan)
3/4 c. sugar
1 tsp. vanilla
1 tsp. almond extract
1 cup brewed Kukicha, chilled
1 tsp. unseasoned rice vinegar (can substitute apple cider vinegar)
For glaze:
2 tbsp. water
2 tbsp. Amaretto liqueur
1 tbsp. sugar
For icing:
2/3 stick butter (substitute margarine to make vegan)
2/3 stick shortening
2 1/4 c. confectioners' sugar, sifted
1 tsp. almond extract
1 tsp. crushed dry Kukicha
2-4 tbsp. brewed Kukicha, hot
For topping:
Mango or strawberry, thinly sliced
Dry Kukicha

Directions
Preheat oven to 350F and prepare muffin pan with cupcake liners.

Combine flour, cornstarch, baking powder, baking soda, and salt in a large bowl and mix.

In another large bowl, cream butter and sugar with a mixer for 1-2 minutes. Add vanilla and almond extracts and mix again.

Add half of dry ingredients to butter mixture and stir with wooden spoon till combined. Add half of tea and continue stirring. Add remaining dry ingredients and then remaining tea and stir until there are no lumps.

Distribute batter among 12 muffin cups and bake for 20-22 minutes or until golden and lightly browned at edges. While cupcakes cool, prepare glaze (if using).

If desired, combine glaze ingredients in a small saucepan and simmer for 2 minutes. Allow to cool slightly and pour equal amounts on top of each cupcake.

The glazed cupcakes are a delightful grown-up treat. For a more traditional, sweeter cupcake, use icing with or in place of glaze.

To make icing, cut butter and shortening into tablespoon-sized pieces and blend with a hand mixer until fluffy. Add sugar and mix until well blended. Add almond extract and mix again. Crush dry Kukicha in small amounts with a mortar and pestle and strain through a sieve into icing until you have added roughly 1 tsp. crushed tea. Mix again. Slowly add hot brewed Kukicha, 1 tbsp. at a time, until icing reaches desired consistency.

Ice cupcakes sparingly. If desired, add a thin slice of mango or strawberry to the top of the cupcake and decorate with a small pinch of dry Kukicha.