Hi. My name is Tina and I'm a cupcake addict. I'm addicted to Cupcake Wars on the Food Network and secretly wish to be on that show -- so much so that I took a cupcake class to get ready. I will keep wishing.
The teacher for my cupcake class was a dashing gentleman who bid goodbye to the biomedical field to start a baking school. The combination of his science know-how, technique and wit made the class interesting, enjoyable and doable.
Check this out. Not too shabby, eh?
Of course, this cupcake craze, that is still very much alive, banks on one's creativity. Sure the chocolate cupcake with chocolate ganache frosting will always have a place in the bakery cabinet and dare a cupcakery nowadays not have a red velvet with cream cheese frosting. But I remember a cupcake on Cupcake Wars that I couldn't forget: green tea cupcake with green tea frosting. I understand the taste is not for everyone, but I drink green tea religiously and adore green tea ice cream. I've also used matcha green tea powder experimentally in my cooking/baking, most recently in pancakes. That was...interesting.
The cupcake class I took was more an introduction to how to decorate a cupcake, not so much a course on how to bake a good cupcake. So instead of trying to come up with a recipe that would be edible and pleasing, this is the recipe from that Cupcake Wars episode. And as a nutty twist, Instead of matcha buttercream, you can also try it with a nutella frosting!
Ingredients
Green Tea Cupcakes:
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2 1/2 cups cake flour, sifted
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1 1/4 cups sugar
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3 teaspoons baking powder
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1 teaspoon salt
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1 cup milk
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1/2 cup vegetable oil
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3 tablespoons matcha (green tea) powder
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2 teaspoons almond extract
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2 eggs
Green Tea Buttercream Frosting
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1 1/2 sticks (6 ounces) unsalted butter, softened
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2 1/2 cups confectioners' sugar
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2 tablespoons milk
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1 tablespoon matcha (green tea) powder
Directions
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.