Hummingbird Bakery Green Tea Cupcakes

I baked these on the eve of Chinese New Year for a little dinner party hosted by Lady M. Baby M, Lady M’s niece demanded 2, that’s when I knew it was good.  The cupcakes had a nice little crusty top which led to an absolutely fluffy cake.

Note: Put the milk and green tea to infuse in the fridge overnight or for a few hours.

Frosting Note: I only used 200g of icing sugar in the frosting because I ran out of icing sugar. This turned out for the better because it wasn’t too sweet & had the slightly bitter taste of the tannins in the green tea. Lady M & I liked it because the flavours were more balanced. Although the icing did turn out a freakishly Frankenstein green shade because of the lack of Icing sugar compared to the shade of the green tea cupcake in the book that has a lighter shade of green.

Happy Chinese New Year!

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