Return of the Green Tea Cupcake! This time we replaced the liquid in the frosting with the juice and fine strained pulp from around 20 deep red cherries from Twin Girls Farm, which I ran through a food mill, (the cherries, not the farm.) I don't recommend this method for juicing the cherries, the pits jump out of the mill and hit you in the face, leaving a fine spatter of cherry mist that would convince Dexter Morgan that you warranted his special attentions. (If you absolutely must try it, pit the cherries first.)
Anyhow, the end result, a rich, intense green-tea and cherry icing, was simply fantastic, and really set off the green tea cupcakes.
Unfortunately, with so much cherry juice, the consistency was less an icing and more of a glaze, leading to this sort of delicious mess.
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