Combine cake mix with green tea and Chinese five-spice powder for some international flair.
We are tea-oholics, like serious tea-oholics. So when we realized we would get a chance to add tea to cupcakes, we were ecstatic! We just replaced the water called for on the cake mix box with double-strength green tea. Not knowing when to stop, we went even further and made a decadent buttercream frosting flavored with Chinese five-spice powder, which is a blend of cinnamon, star anise, cloves and more. Between the spiced buttercream and the green tea cakes, we were in heaven!
Here’s what you need to make them: White or yellow Betty Crocker SuperMoist® cake mix, vegetable oil, double-strength green tea, eggs, butter, vanilla, powdered sugar, Chinese five-spice and toasted coconut.
Make the cake according to the directions on the box, replacing the water with green tea. Bake as directed.
While the cupcakes cool, make the buttercream. It’s really easy. Start by creaming softened butter with vanilla extract. This makes the butter light and airy.
Gradually add the powdered sugar. Make sure each batch is incorporated before adding the next. Continue to beat until light and fluffy.
You will notice that the buttercream becomes quite thick. Just add a tablespoon or two of heavy cream to thin it out.
Finally, add the five-spice powder and beat until combined.
Frost the cooled cupcakes and enjoy!