Green Tea And Five Spice Cupcakes Recipe

Ingredients

1

                        box Betty Crocker™ Super Moist™ yellow cake mix

Vegetable oil and eggs called for on cake mix box

1

cup cold strong brewed green tea

1

cup unsalted butter, softened

1

teaspoon vanilla

2

cups powdered sugar

2

to 3 tablespoons whipping cream

1 1/2

teaspoons five-spice powder

1/8

teaspoon salt

1/4

cup flaked coconut

Preparation

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

Make and bake cake mix as directed on box for cupcakes, using oil and eggs and substituting tea for the water. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.

In medium bowl, beat butter and vanilla with electric mixer on medium speed 30 seconds. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating until blended. Add 1 tablespoon of the whipping cream, the five-spice powder and salt. Beat until light and fluffy. If necessary, beat in remaining whipping cream, 1 teaspoon at a time, until frosting is smooth and spreadable.

Pipe or spread frosting on cupcakes. Top with coconut.

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