Tuesday, November 20, 2012

Green Tea Cupcakes

I also made these cupcakes during my weekend. You're probably wondering, What? There's only one photograph?

Yes. I had just started to take the photos when my doorbell rang. One of my best friends was at my door, having just come back from an interview! So I put my camera down so we could catch up and eat cupcakes instead!

Green Tea Cupcakes
Recipe adapted from The Primrose Bakery Book
(Makes about 12 cupcakes)

150 millilitres of semi-skimmed milk
4 green tea teabags
2 1/2 teaspoon of matcha powder
1 stick of unsalted butter, room temperature
225 grams of granulated sugar
2 large eggs
255 grams of all-purpose flour
1 teaspoon of baking powder
  1. Heat the milk in a saucepan over a medium heat until it starts to boil. Remove it from the heat and add in the green tea teabags. Cover and let the tea steep for at least 30 minutes or leave overnight in the refrigerator.
  2. Preheat the oven to 180°C (355°F) and line your tray with cupcake liners.
  3. Remove the teabags from the milk and squeeze out any excess milk. Add in the matcha powder and stir.
  4. Using a mixer, cream the butter and sugar until smooth. 
  5. Add in the eggs, one at a time.
  6. The original recipe calls for self-raising flour, if you don't have it, add the baking powder to your all-purpose flour. Alternating between the flour and the milk, pour them into the butter and sugar mixture. 
  7. Use an ice cream scoop to evenly distribute the batter into the cupcake liners. Fill the liners to about 2/3 full and bake for about 25 minutes or until a cake tester comes out clean.
I did jot down some notes for this recipe though. Make sure you plan ahead and steep the milk beforehand. Also, having self-raising flour would be useful again! But, unlike the Maple and Pecan Cupcakes, these ones did rise to a good height. Yet, the cupcake could be a lot lighter, it was still too dense in my opinion.

Green Tea Buttercream Icing
(Makes enough to ice 12 cupcakes)

1 stick of unsalted butter, room temperature
2 cups of icing sugar
60 millilitres of semi-skimmed milk
1 teaspoon of matcha powder
  1. Using a mixture, beat the butter and icing sugar until smooth. 
  2. Add in the matcha powder and milk. Mix until smooth and creamy.

    4 comments:

    1. These are just adorable =) I've been thinking of making matcha macarons, but the matcha powder is so expensive! ><

      ReplyDelete
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    3. OMG! I finally made this today and it’s just unbelievable. Thought I used a star tip instead of a round one for the frosting. Is that a 1A round tip that you used? I really like the modern look of it.

      Many thanks for sharing your recipes. :) You got me addicted to baking cupcakes.

      ReplyDelete
    4. Your icing doesn't work. It curdled, and it was runny.

      ReplyDelete

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