These cupcakes are sure to impress with their unique flavor and beautiful green color
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, salt, and matcha green tea powder.
Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy.
Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
Prepare Frosting: In a bowl, beat the softened butter until creamy. Gradually add powdered sugar and matcha powder, alternating with milk or heavy cream until desired consistency is reached. Beat until smooth and creamy.
Frost Cupcakes: Once the cupcakes are completely cooled, frost them with the matcha frosting using a piping bag or spatula.
Optional: Dust the tops of the cupcakes with a little matcha powder for decoration.
Serve: Serve and enjoy your delicious green tea cupcakes!
There are a few points to keep in mind when making the above formula:
Use Good Quality Matcha: Make sure you use good quality matcha powder to ensure rich flavor and color.
Don't Over Mix the Flour: When combining dry ingredients with moist ingredients, combine only enough to combine. Overmixing can make the cake hard or rubbery.
Check for doneness: Check the cake when the liquid in the middle no longer sticks to the wooden stick and it is done. Over-baking can make the cake dry.
Wait for the Cake to Cool Before Flouring: Make sure the cake is completely cool before adding the cream, because if the cake is hot, the cream may melt.
Checking the Consistency of Ice Cream: When making ice cream, gradually add milk or cream until it reaches the desired consistency. If the cream is too thick, add a little more milk or cream.
Proper Storage: Store cakes in an airtight container or plastic bag at room temperature to keep them fresh.
Enjoy delicious cake use Retro Bowl to get to the correct address.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (33g) | ||
Recipe Makes: 15 Servings | ||
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Calories: 96 | ||
Calories from Fat: 88 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.7g | 13 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 78.7mg | 24 % | |
Sodium 28.7mg | 1 % | |
Potassium 36.3mg | 1 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.5g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 96
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