Green Tea Cupcakes Topped with Green Tea Buttercream Frosting
- Green Tea Cupcakes:
- 2 1/2 cups cake flour, sifted
- 1 1/4 cups sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 3 tablespoons matcha ( green tea) powder
- 2 teaspoons almond extract
- 2 eggs
- Green Tea Buttercream Frosting
- 1 1/2 sticks (6 ounces) unsalted butter, softened
- 2 1/2 cups confectioners' sugar
- 2 tablespoons milk
- 1 tablespoon matcha (green tea) powder
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.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
Recipe courtesy Andrea Maue, Ava James Catering, Cupcake Wars, Season 4