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.