One of my favourite blogs, The Sweetest Kitchen, has come up with a new challenge. It’s called ‘The Mystery Box Cupcake Challenge.’

The first ever challenge has an ingredient I have never used before – TEA.

As well as getting the chance to say they won the first ever challenge, the winner of the July Mystery Box will get some amazing prizes!

Here is my entry for the first Mystery Box Challenge. It gave me the chance to use my teapot that I got for my birthday. If you want to enter there is still a bit of time, you have until the 20th of each month. After that, go here to vote for you favourite! If you miss this month, a new ingredient will be announced on the 1st August.
Printable Here
You Will Need…

For the Cupcake
45 Grams Butter
1/2 Cup Self Raising Flour
1/4 Cup Caster Sugar
1 Egg
1/2 Cup Green Tea
For the Filling
150 Grams Strawberries
1/4 Cup Caster Sugar
1/2 Cup Green Tea

Firstly make a pot of green tea. If you don’t have a teapot, you could just make a cup of green tea using a teabag.

Preheat oven to 180 degrees celsius and place cupcake liners in a cupcake tray.
Place strawberries, caster sugar and green tea in a saucepan.

Bring to the boil.

Use your potato masher to mash the strawberries into a pulp, and allow to simmer for 5 minutes.

Place in a clean bowl and cover with glad wrap so the glad wrap is touching the mixture. Place in the fridge to cool.
Place all ingredients for the cupcake in a bowl and beat together.
Scoop out 1/4 cups full of mixture and put in the cupcake liners.
Place in the oven for 15 minutes until cooked.
Allow cupcakes to cool completely, then cut a hole in the top.
Spoon a heaped teaspoon of the strawberry mixture into the hole. Top with a teaspoon of thickened cream.