Cupcakes

Recipe: Appetizing Matcha Green Tea Cupcakes

Matcha Green Tea Cupcakes. Soft and fluffy Matcha Green Tea Cupcakes topped with a white cloud of vanilla whipped cream taste just like a Matcha green tea Frappuccino! These cupcakes are delicate with just enough matcha flavor without being overpowering or bitter. I remember those hot summer days in college when I would.

And, because I was taking these little yummy matcha green tea cupcakes to a fun brunch with my friends, I really wanted the frosting to be just right. Matcha, is basically green tea, which might sound a bit weird if you're not familiar with it as an ingredient. I mean, green tea cupcakes don't sound particularly These cupcakes will convert all those cupcake and matcha naysayers – of that I am sure. You can have Matcha Green Tea Cupcakes using 16 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Matcha Green Tea Cupcakes

  1. You need of 《The toppings (optional)》.
  2. It’s 1 of Ama-natto, to decorate.
  3. You need 1 tbsp of The syrup from the chestnuts (if using chestnuts) [1/2 tbsp].
  4. Prepare 1 of [amounts for 3 cupcakes in brackets].
  5. It’s 90 grams of Unsalted butter [45 g].
  6. It’s 70 grams of Sugar [35 g].
  7. It’s 2 of Eggs [1].
  8. You need 90 grams of ◎ Cake flour [45 g].
  9. Prepare 70 grams of / Sugar.
  10. You need 90 grams of / ◎ Cake flour.
  11. It’s 2 tbsp of ◎ Cornstarch [1 tbsp].
  12. It’s 6 grams of ◎ Matcha [3 g].
  13. You need 2 tbsp of / ◎ Cornstarch.
  14. You need 6 grams of / ◎ Matcha.
  15. It’s 1/2 tsp of ◎ Baking powder [1/4 teaspoon].
  16. It’s 1/2 tsp of / ◎ Baking powder.

Just so you know, texturally, they are. These vegan Matcha tea cupcakes bring a new meaning to the term "tea cake". If you are a tea aficionado, or not, you'll enjoy these cupcakes. Matcha tea is a beautiful green tea powder from Japan.

Matcha Green Tea Cupcakes step by step

  1. Preparation: Put butter in a bowl and bring to room temperature. Sift the ◎ ingredients together. Bring the egg(s) to room temperature too..
  2. Whisk butter until smooth. Add sugar in 2 to 3 batches, mixing well between additions..
  3. Beat the egg well and add to the butter little by little Preheat the oven to 350°F/180°C..
  4. Add the ◎ dry ingredients in 2 to 3 batches, cutting in with a rubber spatula..
  5. Divide the batter evenly in lined muffin cups, and smooth out the surface..
  6. If you are adding toppings, put them on now. Bake the cupcakes in the preheated oven for about 15 minutes..
  7. If a skewer inserted in the middle comes out without raw batter on it, the cupcakes are done. Cover loosely with plastic wrap while the cupcakes are still warm, let cool and serve..
  8. If adding chestnuts: Brush the tops with the syrup the chestnuts are packed in. When I use chestnuts, I reduce the sugar in the batter a little, but that's up to you..
  9. Cherry blossom version: I tried using salt preserved cherry blossoms in the spring, and they were delicious – I recommend them. De-salt the cherry blossoms first, and top on the cupcakes in Step 6..
  10. To add anko (not listed): Make small balls of anko using plastic wrap, and partially freeze. Drop into the the batter and bake. I received feedback from users and it looked delicious, so I tried it myself..
  11. Wrap to give as gifts. I think the cupcakes taste better and are moist after a day. You can freeze them too..
  12. Bonus: You can add green tea liqueur too. Add liqueur after Step 1. Mix in the ◎ ingredients first, to prevent the batter from separating. You can also sprinkle a little liqueur on the cakes after baking..
  13. Bonus: I topped the cupcakes with adzuki bean flavored round chocolates from Hokkaido that my friend sent me. I used mini-cupcakes (35 ml), and baked for 11 minutes or so..
  14. Bonus: I topped the cupcakes with my favorite "Kinako chocolate black beans" from Ugetsu. After letting the cupcakes cool for a day, the black bean becomes soft and is a nice accent. I recommend this if you can get these chocolates..

It's slightly bitter taste is recognizable in these cupcakes, however. These vegan green tea cupcakes use matcha powder for the green tea part and have the most deliciously subtle flavor. Topped with a green tea frosting and sprinkled with matcha they are full of delicious flavor, and are moist, fluffy and perfect! When I decided to make some matcha green tea. While most cupcakes and desserts are made with sugar, all-purpose flour or cake flour, and other blood sugar-spiking ingredients — you won't find ingredients like that in these delicious desserts.

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