Green tea cupcakes really hit home for me. Not only do I love anything green tea because it is good for the healt, green tea cupcakes were the first cupcakes that I ever made from scratch in March 2012. It’s really something to compare photos from then to now and to see how much I have improved.
This time when I made them, I had the company of my cousin Anna and used some
stolen borrowed matcha powder from my sister. Baking alone, for me, is usually a stress-reducing activity (until I realize I have a dozen cupcakes for myself–then it becomes stress-inducing!), but it’s also great to bake with family or with friends.
Matcha powder, as expensive as it is, is such a beautiful powder. It is so fragrant and has a beautiful rich green color–no food coloring was used in the frosting! With the green color, it is also fun to make grass and other patterns. We made both chocolate and vanilla cupcakes with green tea frosting with a surprise inside. I’m usually partial to desserts with chocolate, but both the vanilla and chocolate cupcakes were delicious, so I’d recommend you make both!
Vanilla Cake, yield 8
3/4 cup of all-purpose flour
1/2 teaspoons baking powder
1/4 teaspoons baking soda
1/8 teaspoon salt
1/3 cup of buttermilk
1/2 teaspoon of vanilla extract
1/4 cup of butter, room temperature
1/2 cup of sugar
1. In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
2. In a medium bowl, combine the buttermilk and vanilla extract.
3. In a large bowl, cream the butter and sugar until light and fluffy.
4. Add the eggs to the mixture one at a time.
5. Add the flour mixture and the liquids alternately, beating well after each addition.
6. Fill 16 cupcake liners about 2/3 full.
7. Bake at 325F for about 20 minutes or until a toothpick comes out clean.
Green Tea Frosting
1/2 cup unsalted butter
2 tablespoons milk
1/2 teaspoon vanilla extract
1/2 cup matcha powder
1 3/4 cup confectioner’s sugar