After indulging in a round of excellent sushi, there’s nothing I appreciate more than the nutty finish of a palm-sized mug of green tea. From genmaicha to gunpowder, green tea chases spicy tuna like nothing else. It’s kind of like cappuccino after a great plate of pasta. It just works.
That’s why I decided to make these green tea cupcakes for our sushi soiree last Friday. I’ve tried a few recipes and wanted to share the best ones I’ve found. They’re moist and light and boast a shade of jade that commands attention rather than being unappetizing.
These little cakes would be a decadent enough item for a refined luncheon (such a funny word) or wild enough for a St. Paddy’s day green-themed party. Take your pick.
Matcha powder is just finely ground green tea leaves. It is used in many Japanese tea ceremonies and has made its way over here in green tea frappucino-type drinks. Since it’s so purely dissolved into the water and not steeped, it imparts antioxidants faster than you can say detox me baby. It’s pricey, but I found 40 grams of this brand in my local Asian grocery store for about 5$. A little goes a long way, too.
Green Tea (Matcha) Cupcakes
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
2 egg yolks
3 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1 cup milk
2 tablespoons matcha powder
- Prepare cupcake papers in a muffin tin.
- Beat butter on high until soft, about 30 seconds. Add sugar and beat on medium-high until light and fluffy, about 3 minutes. Add eggs/egg yolks one at a time, beat for 30 seconds between each.
- Whisk together flour, baking powder, and salt in a bowl. Add to batter and mix to combine.
- Whisk matcha into the milk. Add to the batter and mix until combined.
- Pour into cupcake papers.
- Bake for 22-25 minutes or until a test comes out clean.
1 stick butter, room temperature
2 tablespoons half and half or light cream
1 tablespoon matcha powder
3 cups powdered sugar, sifted
- Whisk matcha in with cream to make a paste.
- Beat butter briefly, scrape bowl.
- Add the sifted powdered sugar and matcha paste. Beat until smooth.
- Spread on cooled cupcakes and decorate!
courtesy of Cupcake Bakeshop