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Matcha Cupcakes
I've made these so many times!
A video on how to make them:
MATCHA CUPCAKES (Yields 12 cupcakes) Ingredients -1 cup self-rising cake flour -1/2 cup all-purpose flour -1/2 tsp. baking powder -Pinch of salt -2 tbsp. green tea powder -115g room-temp. butter -3/4 cup white granulated sugar -2 room-temp. eggs -1/2 tsp. vanilla extract -1/2 cup milk
Instructions
First line a 12-hole muffin tin with paper liners, I chose plain white. Then sift together cake flour, all-purpose flour, baking powder, salt, and matcha powder. Whisk thoroughly. 1. Cream butter with wooden spoon until creamy. Add sugar little by little and continue creaming until pale, light, and fluffy. 2. Add the eggs one at a time and whisk well after each addition, finishing with a softly creamy texture. Add vanilla extract and whisk well. 3. Alternatively, add the flour in 3 additions and the milk in 2, starting and ending with flour. Fold with a spatula after each addition. Preheat your oven at this point to 177 degrees C. 4. Your batter should be smooth and well combined with the flour no longer being visible. Divide and spoon the batter evenly into the twelve muffin holes. 5. Bake for 15-20 minutes until a toothpick inserted into the center comes out clean. 6. Place the cupcakes on plates and while cooling, make the frosting.
MATCHA BUTTERCREAM FROSTING
Ingredients -2 tbsp. milk -1 tbsp. green tea powder -120g room-temp. butter -1 cup powdered sugar
Instructions 1. In a little bowl, mix together milk and green tea powder until a smooth, kind of thick soup-like texture forms. Make sure the powder no longer contains lumps. 2. Cream the butter with a wooden spoon until creamy. Add powdered sugar and green tea mixture and whisk by hand until a fluffy frosting forms. 3. Transfer buttercream to a piping bag fitted with a star-tip and pipe swirls on the cupcakes.
Enjoy!