One week after I placed my order for green tea powder (also called matcha) it arrived in my mailbox, and one day later, today, I baked my green tea cupcakes. With my two wild children running around under my feet, I had some unfortunate mishaps – I spilled flour on the floor, I spilled about a whole tablespoon full of my precious matcha on the floor, and when making coffee while the cupcakes were baking I spilled a bunch of coffee grounds on the floor! Normally I’m not quite as messy, but it was one of those days I guess.
Now anyway, I followed the same recipe I found here – Magnolia Bakery’s vanilla cupcake recipe, which I halved. I somehow ended up with 13 cupcakes though. I added 1.5 tablespoons of matcha to the batter.
I absolutely love this green color, it was perfect. The color darkened slightly once they had cooled. I used Chockylit’s green tea cream cheese frosting, which I also halved, but still ended up with plenty of leftover frosting. I figure this is because I accidentally used 8 ounces of cream cheese instead of 6 ounces. The only other thing I did differently was to use the full amount of matcha (1 tablespoon) instead of halving it. Hey, I wanted to be sure I’d taste the green tea!
Aren’t they beautiful! The frosting was a little too soft to pipe, so I let it sit in the refrigerator for a little while. I love how creamy the frosting is, and I can really taste the matcha.
The cupcake itself is moist and fluffy, and I was a bit worried I had over-mixed the batter, but it turned out perfectly. I am refrigerating the leftovers because of the cream cheese in the frosting. Refrigeration will change the texture of the cupcake, but it will definitely still taste as nice.
A big thank you to Cupcakes Take The Cake for posting my green tea cupcakes on their blog!