GREEN TEA CUPCAKES TOPPED WITH GREEN TEA BUTTERCREAM FROSTING
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.
MATCHA GREEN TEA MEGA-CUPCAKES WITH CHOCOLATE FROSTING
There's no special tricks with those huge cupcakes you see in bakeries, just bigger cupcake molds to bake them in, Texas Muffin to be exact. Almost anything can get a complicated-tasting delicate matcha flavor with the addition of matcha powder that you can find online or in Asian grocery stores! I made these after my recent move as the first thing to make in my real oven as my old gigantic toaster couldn't fit the Texas Muffin pan. This is relatively simple to put together and comes out beautiful. The batter makes 5-6 Texas Muffin size cupcakes but you'll probably have some leftover frosting depending on how you spread or pipe it.
Provided by the80srule
Categories Dessert
Time 35m
Yield 6 mega-cupcakes, 6 serving(s)
Number Of Ingredients 13
Steps:
- Whisk the oil, sugar, and egg whites (or eggs) together well.
- In another bowl, mix the flour, baking powder, and salt together.
- Mix the vanilla and matcha powder with the wet ingredients.
- Whisk in the dry ingredients and blend until there are no lumps and the batter is smooth.
- Line a Texas Muffin pan with the right size paper or silicone cups and pour the batter in them with about 1/2" room at the top of the liner to allow for rising. (If using paper liners, use 2 per cup-- this size is very apt to leak.).
- Bake at 350F for 20-25 minutes or until the tops have lightly browned. Run a cake tester through the center of each cupcake to make sure each one baked through. When they have fully baked, let cool on a wire rack for at least 20 minutes or until they are no longer warm to the touch.
- Make the frosting while waiting for the cupcakes to cool off-- make sure the butter has softened for about 45 minutes then put in the bottom of a large bowl.
- Put some confectioners' sugar, the cocoa powder, and vanilla over the butter and run an electric mixer through it, adding milk or soymilk as needed to make it run through smoothly. Add more confectioners' sugar if it gets runny. Keep repeating until it reaches a nice thick, creamy consistency.
- Spread or pipe the frosting onto each large cupcake as much as you'd like. Green sprinkles or green sanding sugar make nice accents!
Nutrition Facts : Calories 741.5, Fat 35.1, SaturatedFat 11.5, Cholesterol 40.7, Sodium 446.3, Carbohydrate 105.3, Fiber 5.5, Sugar 73.1, Protein 8.1
MATCHA CUPCAKES
Make and share this Matcha Cupcakes recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- cream butter and sugar together until light and fluffy; add eggs until well-incorporated. alternate folding in the flour and adding the cold tea into the mixture. stir until smooth, adding enough powdered matcha to reach a jade-coloured batter, or whatever shade you prefer. be careful adding more than a few tablespoonfuls as it can get quite bitter the darker you go.
- fill paper-lined muffin tins and bake in a 350°F preheated oven for 20 minutes.
- cool completely before frosting.
Nutrition Facts : Calories 298.4, Fat 17.2, SaturatedFat 10.3, Cholesterol 111.2, Sodium 290, Carbohydrate 32.3, Fiber 0.6, Sugar 16.8, Protein 4.3
EASY GREEN TEA CUPCAKES
Made with matcha (green tea powder) and applesauce, this quick and easy recipe for moist and delicious cupcakes is sure to be a hit.
Provided by hen
Categories Desserts Cakes Cupcake Recipes
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper muffin liners.
- Whisk flour, green tea powder, baking powder, and salt together in a bowl. Beat sugar and oil together in another bowl; whisk in eggs and vanilla extract. Pour sugar mixture into flour mixture and stir gently until batter is just-combined. Stir applesauce into batter. Spoon batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 244.5 calories, Carbohydrate 35.4 g, Cholesterol 31 mg, Fat 10.2 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 1.5 g, Sodium 142.5 mg, Sugar 18.8 g
GREEN TEA CUPCAKES
These cupcakes are adapted from a recipe by ChikaLicious Dessert Bar in New York City. Martha made this recipe on episode 508 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 12 cupcakes
Number Of Ingredients 11
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.
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MATCHA GREEN TEA CUPCAKES RECIPE - ASIAN CAUCASIAN …
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Cuisine Asian FusionTotal Time 50 minsCategory DessertsCalories 357 per serving
- Preheat the oven to 350 degrees. Place cupcake liners into cupcake pans. In a small bowl combine the dry ingredients: flour, baking soda, salt, and matcha powder. Set aside.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add in the eggs and continue to mix until fully incorporated. Slowly add in the dry ingredients in three batches until fully mixed, adding in the milk last.
- Fill the cupcake liners ¾ full and bake for 18 to 20 minutes until a toothpick tester comes out clean. Cool the cupcakes on a wire rack.
- CHEAT: You can use boxed white cake mix for this recipe as well, adding the matcha powder to the mixture.
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- Beat the butter (either by hand, using an electric mixer or stand mixer) until pale, light and fluffy. This could take several minutes.
- Once your cupcakes have fully cooled, add your buttercream to a piping bag fitted with a large star nozzle and pipe large swirls onto each cupcake.
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