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Monday, March 7, 2011
Priscilla Tsai Green tea cupcakes
Posted By Priscilla Tsai on Mon, Mar 7, 2011 at 8:00 AM
Green tea-flavored foods make me happy ... like green tea ice cream, green tea Kit Kat bars, green tea popsicles, and green tea Swiss cake rolls.
If you love green tea too, you'll appreciate my newest cupcake creation: Green tea cupcakes made with matcha powder (aka. green tea). They are slightly green-tinged, which makes them appropriate for St. Patrick's day.
My original plan was to make a green tea cupcake and top it with toasted almond buttercream, but after baking and tasting the cake portion, I realized the subtle green tea flavor would be overwhelmed by other flavors. I went with a green tea frosting instead to enhance the green tea flavor of the cake.
The base cake recipe was adapted from Magnolia Bakery's vanilla cupcake recipe. I find that Magnolia's cupcake recipe always produces a good tight-crumbed cupcake, which is also easily adjustable to make different flavors. What's also a plus is that you don't even need to break out your measuring spoons – you don't need to measure any baking soda, powder, salt, or anything because it calls for self-rising flour.
For decor, I typed up and printed out funny fortunes. I laminated them with packaging type so they wouldn't get ruined by the frosting. I went with fortune cookie fortunes as garnishes because I figured green tea is associated to Chinese food, and Chinese food is associated with fortune cookies... makes sense, right?
(P.S. I you want more tea-flavored cupcakes, stay tuned ... a recipe for Earl Grey cupcakes will be posted tomorrow.)
Green Tea Cupcakes
Makes about 2 dozen cupcakes
Ingredients:
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1.8 grams matcha powder (I used 2 Rishi packets)
Directions:
Preheat oven to 350 degrees. Line two 12-cup muffin tins with paper liners; set aside.
In a small bowl, combine flours; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy. Gradually add sugar, beating until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition.
Add dry ingredients in 3 parts, alternating with the milk, and scraping down sides of bowl in between each addition; beat until ingredients are incorporated but do not overbeat. Add in matcha powder.
Divide batter evenly among liners, filling about three-quarters full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 20 to 25 minutes.
Transfer to a wire rack to cool in tins for 15 minutes. Remove cupcakes from tins, and cool completely on rack. Once cupcakes have cooled, frost with green tea buttercream.
Green Tea Buttercream
Yields 4 cups
Ingredients:
1 stick salted butter – room temperature
1 stick unsalted butter – room temperature
1 cup shortening
1.8 matcha powder
2 pounds confectioner’s sugar (powdered sugar, 10x)
4-6 tablespoons very cold milk
Directions:
Cream the butter and shortening in the bowl of an electric or stand mixer.
Add the matcha powder and combine well. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk… one tablespoon at a time, combining very well after each addition (mixer on medium-high to high speed) until you reach the desired consistency.
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