Green Tea Almond Cupcakes Recipes

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Beat the butter, vegetable oil butter spread, sweetener, and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature egg whites one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and almond extracts with the last egg. Combine cake flour, baking powder, and green tea powder in a small bowl. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Make the cupcakes: Preheat the oven to 350˚. Line a 12-cup muffin pan with paper liners. Sift the cake flour, cocoa powder, baking soda and salt into a large bowl. Whisk the sugar, milk, vegetable oil, egg, vinegar and vanilla in a separate large bowl. Whisk in the flour mixture until smooth. Add the green food coloring and stir until combined.
• Divide the batter among the prepared muffin cups, filling them three-quarters of the way. Bake until a toothpick inserted into the centers comes out clean, about 15 minutes. Let cool slightly in the pan, then remove to a rack to cool completely.
• Meanwhile, make the frosting: Put the white chocolate in a small heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Cook, stirring, until melted; remove the bowl from the pan and let cool slightly. Reserve the pan of simmering water.
• Whisk the egg whites, sugar, salt and cream of tartar in a large heatproof bowl set over the pan of simmering water (do not let the bowl touch the water). Cook, whisking, until the sugar dissolves and the mixture registers 130˚ on a candy thermometer, 3 to 5 minutes. Remove the bowl from the pan; beat with a mixer on high speed until stiff peaks form, 1 to 2 minutes. Reduce the mixer speed to medium and beat until the bowl is no longer warm, 1 to 2 more minutes.
• Increase the mixer speed to medium high and continue beating, adding the butter one piece at a time, until thick and combined. (The mixture might separate, but keep beating and it will smooth out.) Add the melted white chocolate and vanilla and continue beating until just combined.
• Transfer the frosting to a resealable plastic bag and snip a corner. Pipe onto the cupcakes and decorate with green sprinkles.

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 24 cupcake liners.
• In a large bowl, mix together the flour, sugar, baking powder and salt until thoroughly blended.
• 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.
• 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.
• To assemble: Add the buttercream to a large pastry bag with a grass tip and pipe in small dollops to resemble grass.

Steps:

• Cakes:.
• Preheat oven to 350 degrees. Line and grease a 12-cup cupcake pan, you may need another pan for additional batter.
• Whisk together flour, almond flour, baking powder, baking soda, salt, green tea powder, and sugar in large bowl.
• Combine oil, milk, vanilla, almond extract, and vinegar in a separate bowl.
• Add the wet mixture to dry and mix using a whisk. Don't mix until completely smooth. Lumps are good.
• Fill the cups 3/4 full and bake for about 15 minutes until edges just barely begin to brown. Cool.
• Frosting:.
• Using a mixer, beat the coconut oil, vanilla, and almond extracts until combined.
• Add the powdered sugar one cup at a time. The mixture will be crumbly.
• Add water little by little until you reach the desired frosting consistency. YOU MAY NOT NEED TO USE ALL THE WATER.
• Frost the cakes and decorate. For large cupcakes I made an almond flower and for the small ones I used two slices oriented vertically to like almost like two leaves.
• Try not to eat all at once!

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with paper liners. In a small bowl, sift together flour, salt, baking soda, baking powder, and matcha.
• In an electric mixer fitted with paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add egg and mix on medium until combined, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture and then milk, mixing until just combined.
• Divide batter evenly among lined cups, filling each about halfway. Bake, rotating halfway through, until cupcakes spring back to touch and a cake tester inserted in centers comes out clean, about 16 minutes. Let cool in tin 5 minutes, then transfer cupcakes to a wire rack to cool completely.
• Fill a pastry bag fitted with a small round tip (Ateco #801) with green tea ganache. Pipe about 1 tablespoon ganache into center of each cupcake. (Reserve leftover ganache to decorate cupcakes.) Fill another pastry bag fitted with a large plain-round tip (Ateco #809) with green tea buttercream. Pipe a dollop of buttercream onto top of each cupcake. Sift a small amount of matcha onto half of each cake. Pipe a squiggle on each cupcake using reserved ganache. Store cupcakes overnight in an airtight container at room temperature or refrigerated for up to 3 days. Bring to room temperature before serving.

Steps:

• Preheat oven to 375 degrees.
• Cream butter at medium speed until smooth, add sugar and beat until well.
• Add two eggs, beat until smooth.
• Dump in the rest of your ingredients (you can whisk the dry ones together in a separate bowl first as way to "quick-sift" them) and beat until nice and smooth.
• Fill cupcake liners (or greased tins) 2/3 full, bake until golden brown (about 20 minutes, depending on your oven).
• Makes 24 regular size or approx 10 jumbo size.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line 12 muffin cups with paper liners.
• Cream unsalted butter in a mixing bowl with an electric mixer on medium speed until soft and creamy. Gradually beat in sugar, about 1/3 cup at a time, beating until the mixture is fluffy.
• Beat in eggs, beating well after each egg; mix in flour and green tea powder until thoroughly combined.
• Spoon batter into the prepared muffin cups, filling them about 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out with moist crumbs or clean, 20 to 25 minutes.
• Allow cupcakes to cool in muffin tins for 15 minutes before removing to finish cooling.