Yesterday I tried a new recipe...green tea cupcakes with green tea cream cheese frosting. It was good, but I'm not a HUGE fan of green tea. The office wasn't enamored either.
They were beautiful cupcakes...sometimes colored cupcakes lose coloring during the baking process, but these retained color beautifully!
2 cups flour
.5 tbs baking powder
.25 teaspoon salt
6 oz (1 stick plus 2 table spoons) unsalted butter, at room temp
1.5 cups sugar
2 eggs + 1 egg yolk
2/3 cups milk
2-3 tbs matcha powder
- preheat oven to 350 degrees and line your cupcake pans with paper liners.
In a small bowl combine dry ingredients: flour, baking powder, salt, and matcha powder, whisk and set aside. In a electric mixer, beat butter and sugar 5 minutes. Add eggs, one at a time until each one is fully incorporated. Add dry ingredients and milk in 3 batches alternating between the two until all is incorporated.
Fill your cupcake liners 3/4 full and bake at 20 minutes or until a toothpick inserted in the middle comes out clean.
Note: I didn't have fresh milk, so I used the Joy of Baking conversion chart to substitute evaporated milk.
Don't overprocess the batter!
Matcha Cream Cheese Frosting
6 tbs salted butter at room temp
8 oz cream cheese
4 cups powdered sugar
1 tbs milk
2-3 tablespoons matcha powder
- In a electric mixer combine butter and cream cheese and beat on high 3 minutes. Add powdered sugar .5 cup at a time until full incorporated, adding in milk to thin it out. Mix in matcha powder and whip on high until mixed thoroughly (another 3-4 minutes).
I topped with crumbled graham cracker crumbs that were mixed with some melted butter. Yum!