baking · cupcakes · green tea · matcha · recipes

It’s not easy being green

I find myself seeking out green things.  Whether it is something to wear or something to eat.  I know it sounds weird, but I’m just going with it.
img_2983Matcha, otherwise known as green tea, has been around for a very long time.  It is used in traditional Japanese tea ceremonies and can be used to flavor and dye foods.  Matcha has been gaining in popularity with the addition of things like matcha lattes and matcha croissants.
So, I decided to try my hand at incorporating matcha into baking.  I made these delectable matcha cupcakes recently.  Isn’t the color of the batter just gorgeous?  The frosting is white chocolate cream cheese.  You can pair matcha with quite a lot of things, even chocolate.  Flavor-wise, these guys were sweet with a lingering note of the matcha green tea.  Made me feel like I was drinking a cup of green tea at a fancy cafe somewhere in the city.  They were just so so good!
I used the grated butter hack from my last post to make these fluffy and moist cupcakes.
img_5798Here’s the recipe:  Matcha Cupcakes (by Naseem)
Yield:  12-15 cupcakes
2 cups flour
1/2 Tbsp baking powder
1/4 tsp salt
1/2 cup 2% milk, at room temperature
3 Tbsp matcha powder
1 1/2 cups sugar
1 stick unsalted butter, grated or softened at room temperature
2 eggs plus 1 egg yolk, at room temperature
1 tsp vanilla
1.  Preheat oven to 350 F.  Line muffin pan with cupcake liners.  Set aside.
2.  Sift flour, baking powder, and salt in a medium bowl.  Set aside.
3.  In a glass measuring cup, add milk.  Add matcha powder and whisk to combine.
4.  Grate butter.
5.  Add sugar to stand mixer bowl fitted with paddle attachment.
6.  Add grated butter to sugar and cream together until light and fluffy.
7.  Add eggs, one at a time, mixing with each addition.  Add vanilla and mix.
8.  In three additions, alternate between the flour mixture and milk mixture, beginning and ending with the flour mixture.
9.  Using an ice cream scoop, fill each cupcake liner two-thirds full.
10.  Bake 18-22 minutes or until cupcakes spring back when lightly touched.
11.  Remove from oven and cool completely before frosting.

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