Green Tea Matcha Cupcakes with Gold Sprinkles recipe.

Green Tea Matcha Cupcakes with Gold Sprinkles

Recipe icon.
Recipe
March 15, 2019 by Agathe & Arielle
  • Prep Time: 25 mins
  • Ready Time: 50 mins
  • Makes: 18
"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. Infused with green tea powder, these moist and bright cupcakes are a mature take on the birthday-party classic. BAKING HACKS
: 1. If your frosting is too thick, add some milk from home (one spoonful at a time). Use skim, whole, almond, or soy! 2. 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.
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GREEN TEA MATCHA CUPCAKES WITH GOLD SPRINKLES

Step 1

Preheat the oven to 350°F. In a medium bowl, sift cake flour, baking powder, baking soda, and the green tea powder (for cakes) and mix well, then set aside.

GREEN TEA MATCHA CUPCAKES WITH GOLD SPRINKLES

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.

GREEN TEA MATCHA CUPCAKES WITH GOLD SPRINKLES

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!)

GREEN TEA MATCHA CUPCAKES WITH GOLD SPRINKLES

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.

GREEN TEA MATCHA CUPCAKES WITH GOLD SPRINKLES

Step 5

Sift the confectioner’s sugar and set aside. 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.

GREEN TEA MATCHA CUPCAKES WITH GOLD SPRINKLES

Step 6

Frost cooled cupcakes using a piping bag. 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!

GREEN TEA MATCHA CUPCAKES WITH GOLD SPRINKLES

Green Tea Matcha Cupcakes with Gold Sprinkles
Recipe icon.
Recipe
March 15, 2019 by Agathe & Arielle
  • Prep Time: 25 mins
  • Ready Time: 50 mins
  • Makes: 18

For the Cake:

Ingredients

  • 1 2/3 cup(s) Cake Flour
  • 1/2 teaspoon(s) Baking Powder
  • 1/2 teaspoon(s) Baking Soda
  • 1 1/4 tablespoon(s) Green Tea Powder
  • 1 cup(s) Granulated Sugar
  • 1 teaspoon(s) Vanilla Extract
  • 6 ounce(s) Vegetable Oil
  • 6 ounce(s) Buttermilk
  • 3 Eggs

Instructions

  1. Preheat the oven to 350°F.
  2. In a medium bowl, sift cake flour, baking powder, baking soda, and the green tea powder (for cakes) and mix well, then set aside.
  3. 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.
  4. Add granulated sugar and beat for another 5 minutes.
  5. Add vanilla and vegetable oil and continue to beat for 1 minute.
  6. 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!)
  7. Divide the batter evenly among cupcake cups, filling each two-thirds full.
  8. Place on a baking sheet and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.
  9. Remove from oven and allow to cool on a wire rack.

For Frosting:

Ingredients

  • 12 tablespoon(s) Butter, Room Temperature
  • 1 1/2 tablespoon(s) Green Tea Powder
  • 2 ounce(s) Heavy Cream
  • 2 1/2 cup(s) Confectioner's Sugar
  • 1 tablespoon(s) Gold Sprinkles

Instructions

  1. Sift the confectioner’s sugar and set aside.
  2. 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.
  3. 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).
  4. Add green tea paste and continue to beat on medium speed, then slowly add the confectioner’s sugar, and beat until fully incorporated.
  5. Frost cooled cupcakes using a piping bag. 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.
  6. Sprinkle gold sprinkles and serve!
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Meet Agathe & Arielle , Co-Founders (and sisters!), Red Velvet NYC
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