Green Tea Cupcakes
Yields: 12 cupcakes
1½ cups all-purpose flour
2 tsp green tea powder
¼ tsp baking powder
¼ tsp baking soda
½ cup trans-fat-free margarine
½ cup sugar
1 egg white
½ cup skim milk
1 lemon, zested and juiced
4 ounces reduced-fat cream cheese
2 Tbsp powdered sugar
½ cup fresh pineapple chunks (or canned pineapple in natural juice), drained and chopped
Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners. In a medium bowl, sift together flour, green powder, baking powder and baking soda. Set aside. In a large bowl, beat margarine and sugar with an electric mixer on high until fluffy.
Add the egg and beat on low speed until smooth. Place the milk and lemon juice into a small bowl; the milk will curdle. Pour in half the milk mixture, and beat on low. Add half the flour mixture and beat until just combined. Repeat with remaining milk and flour.
Pour the batter into the prepared muffin tin. Bake 15 to 20 minutes until tops spring back to the touch when pressed.
In a medium bowl, place the lemon zest, cream cheese and powdered sugar. Beat with an electric mixer on high until smooth. Once the cupcakes are cool, use a small spatula or butter knife to ice them. Distribute the chopped pineapple over the tops of the cupcakes evenly. Serve immediately. Store refrigerated in an airtight container for up to five days.
Nutrition facts (1 cupcake per serving): calories 185, protein 4 g, carbohydrates 28 g, fat 7 g, calcium 31 mg, vitamin D 8 IU, cholesterol 21 mg, fiber 1 g, sodium 70 mg