Green Tea Almond Cupcakes Food

GREEN-TEA CUPCAKES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Beat the butter, vegetable oil butter spread, sweetener, and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature egg whites one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and almond extracts with the last egg. Combine cake flour, baking powder, and green tea powder in a small bowl. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

GREEN TEA CUPCAKES TOPPED WITH GREEN TEA BUTTERCREAM FROSTING

Steps:

• 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.

GREEN TEA ALMOND CUPCAKES

Steps:

• Cakes:.
• Preheat oven to 350 degrees. Line and grease a 12-cup cupcake pan, you may need another pan for additional batter.
• Whisk together flour, almond flour, baking powder, baking soda, salt, green tea powder, and sugar in large bowl.
• Combine oil, milk, vanilla, almond extract, and vinegar in a separate bowl.
• Add the wet mixture to dry and mix using a whisk. Don't mix until completely smooth. Lumps are good.
• Fill the cups 3/4 full and bake for about 15 minutes until edges just barely begin to brown. Cool.
• Frosting:.
• Using a mixer, beat the coconut oil, vanilla, and almond extracts until combined.
• Add the powdered sugar one cup at a time. The mixture will be crumbly.
• Add water little by little until you reach the desired frosting consistency. YOU MAY NOT NEED TO USE ALL THE WATER.
• Frost the cakes and decorate. For large cupcakes I made an almond flower and for the small ones I used two slices oriented vertically to like almost like two leaves.
• Try not to eat all at once!

ALMOND CUPCAKES

Steps:

• Preheat oven to 375 degrees.
• Cream butter at medium speed until smooth, add sugar and beat until well.
• Add two eggs, beat until smooth.
• Dump in the rest of your ingredients (you can whisk the dry ones together in a separate bowl first as way to "quick-sift" them) and beat until nice and smooth.
• Fill cupcake liners (or greased tins) 2/3 full, bake until golden brown (about 20 minutes, depending on your oven).
• Makes 24 regular size or approx 10 jumbo size.

GREEN TEA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat eggs together in a bowl using an electric mixer on medium speed until volume doubles or triples, about 7 minutes. In the following order, add sugar, honey, flour, baking powder, green tea powder, and water to eggs, beating 15 to 30 seconds before each addition. Pour batter into a 9-inch cake pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.