Matcha Green Tea Cupcake

Friday, April 12, 2019

 

I think homemade gifts are the best as they are thoughtful despite the fact that they don't look anything close to store bought. I find there's beauty in rustic, imperfect efforts; and family and friends seem to appreciate homemade gifts more. Plus, you can make them personalized. 

 

Like this recipe I tried for a colleague and friend (who likes matcha green tea) for his office send off. After baking this simple-to-follow recipe twice, even though I still prefer chai, I'm now a matcha believer. 

 

Here's the original recipe with a few notes from my experience. 

 

 

Matcha Green Tea Cupcake

Recipe by Food Network

 

Total Time: 30 - 40 mins

Prep: 15 mins

Cook: 15 mins

Yield: 24 cupcakes (I only got 21 cupcakes -- still not bad) 

Level: Easy

 

Cupcake Ingredients: 

2 1/2 cups cake flour, sifted

1 1/4 cups sugar

3 teaspoons baking powder

1 teaspoon salt

1 cup milk (I used almond milk instead)

1/2 cup vegetable oil

3 tablespoons matcha green tea powder

2 teaspoons almond extract

2 eggs

 

Green Tea Buttercream Frosting Ingredients: 

1 1/2 sticks (6 ounces) unsalted butter, softened

2 1/2 cups confectioners' sugar

2 tablespoons milk

1 tablespoon matcha (green tea) powder

 

 

Directions: 

  1. For the cupcakes: Preheat the oven to 350 degrees F or 170 degrees C. Line a muffin pan with 24 cupcake liners. 

  2. In a large bowl, mix together the flour, sugar, baking powder and salt until thoroughly blended. 

  3. Whisk together the milk and oil, and add to the dry ingredients. Beat for 2 minutes on medium speed. Add the matcha powder, almond extract and eggs and beat again for 2 minutes on medium speed. Pour the batter into the pans, filling three-quarters of the way full. Bake until cakes test done, about 15 minutes. Allow cupcakes to cool completely. 

  4. For the buttercream: Place the butter in the bowl of an electric stand mixer fitted with a whisk attachment. Add one-third of the sugar and blend well. Add in the remaining sugar one-third at a time, blending well between each addition. Add in the milk and matcha powder and beat until light and fluffy. 

  5. To assemble: Add the buttercream to a large pastry bag with a grass tip and pipe in small dollops to resemble grass. (I simply used a star nozzle for my first attempt and a round nozzle for the second. Not a fan of the grass-look of the original recipe.) 

 

 

Let me know if you try it. 

 

What's your favorite cupcake flavor? 

 

 

Love always,

 

Katie

 

 

 

 

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© 2016 by Katie Te