Green Tea Cupcakes for my friend Brandon and Monica's Birthday!
It was Brandon's Taiko concert. I also owed him a birthday thing. I had a couple extras, and I knew how much Monica loves green tea so I brought to her birthday thing.
So I baked these cupcakes for him. It was really fun to make, not good for my wallet though. Matcha powder, at Berkeley Bowl. For 1.4 oz. Guess how much. 7 something. FML!
Recipe was basically the recipe this blogger followed, but I did not halved the recipes.
They were yummy!
Cupcake (from here with some changes)
1 1/4 cups self rising flour
1 1/2 cups AP flour
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, at room temperature
1 cup soy milk
1 teaspoon vanilla extract
2 tablespoons of matcha powder
In a small bowl, add the flours; stir to combine; set aside.
In a large mixing bowl, cream the butter using an electric mixer on medium speed until smooth.
Add the sugar gradually and beat until fluffy.
Add the eggs, one at a time, beating well after each addition.
Add the dry ingredients in three parts, alternating with the milk and vanilla.
With each addition, beat until the ingredients are incorporated but do not overmix.
Mix in the matcha powder last
Spoon the batter into the cupcake liners, about two tablespoons full.
Bake in a 350° oven for 20-25 minutes.
Cool the cupcakes in the tin for 15 minutes.
Remove cakes from the tins and cool on a wire rack before icing.
Frosting (from here, with little changes as well)
2 sticks butter
8 ounces or 1 package of Philly cream cheese
2 cups powdered sugar
1 tablespoon of Matcha powder
Bring butter to room temperature by letting it sit out for 1 or 2 hours.
Beat butter and cream cheese at medium speed until creamy.
Sift 2 cups of powdered sugar and 1 tablespoon of matcha powder into the butter/cream cheese mixture and beat to combine.
Taste! Add more matcha powdered if needed.
Refridgerate to let it set.
(by Dmitriy again!)