Green Tea Matcha Cupcakes
WITH GOLD SPRINKLES
THE RECIPE
INGREDIENTS:
- 1 2/3 cups Cake flour
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 1/4 tbsp Green tea powder
- 1 cup Granulated sugar
- 1 tsp Vanilla extract
- 6 oz Vegetable oil
- 6 oz Buttermilk
- For frosting:
- 12 tbsp Butter
- 1 1/2 tbsp Green tea powder
- 2 oz Heavy cream
- 2 1/2 cups Confectioner's Sugar
- 1 tbsp Gold sprinkles
- Provided:
- Plastic Piping Bag
- Cupcake cups (18)
- From your pantry:
- 3 Eggs
ABOUT RECIPE:
"HEALTHY" DESSERT
Matcha is a popular Japanese remedy that has been prized for its health benefits for centuries. Made from ground tea leaves, the powdered tea is rich with antioxidants linked to preventing disease.
BAKING ADVICE:
BAKING HACKS
If your frosting is too thick, add some milk from home (one spoonful at a time). Use skim, whole, almond, or soy!
Cupcakes taste best within a day or two of baking, but you can store the cakes and icing separately in the refrigerator for up to three days.
BAKING PAN ADVICE
No need for a cupcake pan for this one! Our decorative paper cups are oven- and freezer- safe. Biodegradable and eco-friendly, they’re great for gifts and parties.
YOUR RED VELVET KIT
STEP 1
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, preheat the oven to 350°F. Bring butter to room temperature. Line up 18 cupcake cups. In a medium bowl, sift cake flour, baking powder, baking soda, and the green tea powder (for cakes) and mix well, then set aside.
STEP 2
In a large bowl, using an electric mixer or whisk, add eggs and beat for 1 minute, until they start to look pale and frothy. Add granulated sugar and beat for another 5 minutes. Add vanilla and vegetable oil and continue to beat for 1 minute.
STEP 3
Reduce the speed on the electric mixer to low, and alternate adding the flour mixture and buttermilk, beating until *just* combined. (Be sure not to overbeat!)
STEP 4
Divide the batter evenly among cupcake cups, filling each two-thirds full. Place on a baking sheet and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool on a wire rack. Sift the confectioner’s sugar and set aside.
STEP 5
In a small bowl, using a small spoon, mix the green tea powder (for frosting) with the heavy cream into a paste, smoothing out any clumps. In a medium bowl, with a whisk or electric mixer on medium speed, beat butter for 2 to 3 minutes, until smooth and creamy (it will start to turn white in color). Add green tea paste and continue to beat on medium speed, then slowly add the confectioner’s sugar, and beat until fully incorporated.
STEP 6
Frost cooled cupcakes using piping bag provided. To fill the bag, fold over the top to form a cuff, scoop in frosting, then unfold and twist to push frosting down, releasing any air bubbles. Follow a circular motion by starting from the outside and working inwards with frosting. Sprinkle gold sprinkles and serve!
