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 AND FIVE-SPICE CUPCAKES
Create a sensational fusion dessert by adding two of the world's most popular flavors-green tea and five-spice powder-to Betty Crocker™ Super Moist™ yellow cake mix.
Provided by By Inspired Taste
Categories Dessert
Time 1h35m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- Make and bake cake mix as directed on box for cupcakes, using oil and eggs and substituting tea for the water. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
- In medium bowl, beat butter and vanilla with electric mixer on medium speed 30 seconds. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating until blended. Add 1 tablespoon of the whipping cream, the five-spice powder and salt. Beat until light and fluffy. If necessary, beat in remaining whipping cream, 1 teaspoon at a time, until frosting is smooth and spreadable.
- Pipe or spread frosting on cupcakes. Top with coconut.
Nutrition Facts : ServingSize 1 Serving
GREEN TEA CUPCAKES
For all green tea lovers. Your normal cupcakes but with a delicious twist ;) These cupcakes are quite dense and very yummy. If you like frosting, make your own and add some green tea powder to it.
Provided by sarahcp
Categories Desserts Cakes Cupcake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line 12 muffin cups with paper liners.
- Cream unsalted butter in a mixing bowl with an electric mixer on medium speed until soft and creamy. Gradually beat in sugar, about 1/3 cup at a time, beating until the mixture is fluffy.
- Beat in eggs, beating well after each egg; mix in flour and green tea powder until thoroughly combined.
- Spoon batter into the prepared muffin cups, filling them about 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out with moist crumbs or clean, 20 to 25 minutes.
- Allow cupcakes to cool in muffin tins for 15 minutes before removing to finish cooling.
Nutrition Facts : Calories 262.3 calories, Carbohydrate 41.5 g, Cholesterol 52.1 mg, Fat 9 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 5.3 g, Sodium 17.7 mg, Sugar 21.5 g
GREEN TEA CUPCAKES
These cupcakes are adapted from a recipe by ChikaLicious Dessert Bar in New York City. Martha made this recipe on episode 508 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 12 cupcakes
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with paper liners. In a small bowl, sift together flour, salt, baking soda, baking powder, and matcha.
- In an electric mixer fitted with paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add egg and mix on medium until combined, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture and then milk, mixing until just combined.
- Divide batter evenly among lined cups, filling each about halfway. Bake, rotating halfway through, until cupcakes spring back to touch and a cake tester inserted in centers comes out clean, about 16 minutes. Let cool in tin 5 minutes, then transfer cupcakes to a wire rack to cool completely.
- Fill a pastry bag fitted with a small round tip (Ateco #801) with green tea ganache. Pipe about 1 tablespoon ganache into center of each cupcake. (Reserve leftover ganache to decorate cupcakes.) Fill another pastry bag fitted with a large plain-round tip (Ateco #809) with green tea buttercream. Pipe a dollop of buttercream onto top of each cupcake. Sift a small amount of matcha onto half of each cake. Pipe a squiggle on each cupcake using reserved ganache. Store cupcakes overnight in an airtight container at room temperature or refrigerated for up to 3 days. Bring to room temperature before serving.
FIVE-SPICE TEA CAKE
Steps:
- Preheat the oven to 325 degrees. Butter a 6-cup loaf pan and line it with waxed or parchment paper.
- Sift together the baking powder, baking soda, salt, flour, five-spice mixture, and ginger. In a medium bowl, mix the tea and applesauce. In a mixer fitted with a whisk attachment, whip the eggs and sugar until very light and fluffy. With the mixer running at medium speed, drizzle in the oil and mix. Add 1/3 of the dry ingredients and 1/3 of the tea-applesauce mixture and mix. Repeat twice more, using up all the ingredients. The batter will be somewhat thin. Pour the mixture into the prepared pan and bake until firm to the touch and split on the top, and a toothpick inserted into the center comes out clean, 70 to 90 minutes. Set the pan on a wire rack and let cool 30 minutes, then turn the cake out onto the rack, peel off the paper, and let cool.
GREEN-TEA CUPCAKES
Delicate green tea cupcakes with a just a hint of almond. Made with part Splenda® and light margarine, feel free to use the full fat/full sugar versions of ingredients if you would like!
Provided by muffin_girl
Categories Desserts Cakes Cupcake Recipes
Time 2h
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 23.3 g, Cholesterol 10.7 mg, Fat 6.9 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 3.1 g, Sodium 174.2 mg, Sugar 9 g
TROPICAL SPICE CUPCAKES
These delicious and tender cupcakes taste of spice, orange and coconut, and are topped with a creamy orange flavored frosting. Developed for RSC #9.------
Provided by PanNan
Categories Dessert
Time 50m
Yield 18 cupcakes
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees.
- Place 18 cupcake liners in muffin tins.
- In a medium bowl, add the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk the mixture lightly until there are no clumps, and the spices are mixed throughout. Set aside.
- Cream the butter with a mixer for a few minutes until soft and fluffy.
- Add the sugars and eggs to the butter, and beat until light in color and fluffy in texture (about 5 minutes).
- Next, add the Grand Marnier and beat until incorporated.
- Add 1/4 cup juice from the freshly squeezed orange and 1/3 of the flour mixture, and beat until incorporated, scraping the batter down into the bowl as necessary. Add the coconut milk and 1/2 the remaining flour mixture, and beat until blended. Add the buttermilk and the rest of the flour mixture and again beat until incorporated, scraping the bowl as necessary.
- Measure 2 - 3 tbsp orange zest from the freshly zested orange, and add to the mixture; also add the coconut and mix until blended.
- Using an ice cream scoop, fill the cupcake liners with one scoop of batter each (filling the liners about 3/4 full).
- Bake 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
- Remove from the oven and let rest in the muffin pan for 15 minutes.
- Remove the cupcakes from the muffin tin, and place on a rack to cool thoroughly before frosting.
- Make frosting: Beat the cream cheese in a medium bowl until creamy.
- Measure 2 tbsp juice from the freshly squeezed orange and add to the cream cheese.
- Measure 1 cup of confectioner's sugar and add to the cream cheese mixture. Beat until the ingredients are smooth.
- Add the coconut milk, the Grand Marnier, and another cup of confectioner's sugar. Beat until smooth.
- Add another cup of confectioner's sugar and beat until smooth.
- Add 1/2 cup confectioner's sugar and beat until smooth.
- At this point, check the consistency. If it is firm enough to spread on the cupcake, it's finished. Add a little more confectioner's sugar (a few tablespoons at a time) if it needs to be firmer.
- Spread the frosting on the cooled cupcakes.
5-SPICE TEA
Can be served hot or iced. Use sweetener of choice. I use Splenda. Can also use black tea, for a stronger flavor.
Provided by Outta Here
Categories Beverages
Time 20m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Bring water to a boil in saucepan.
- Add tea leaves and simmer for 10 minutes.
- Place milk in microwavable container and microwave until steaming.
- Add milk to tea mixture, and stir in 5-spice powder. Simmer 1 minute.
- Strain tea into mugs, or refrigerate for iced tea. (strain into glasses over ice).
- Sweeten to taste, with sweetener of choice.
More about "green tea and five spice cupcakes food"
GREEN TEA CUPCAKES - BAKE THEN EAT
From baketheneat.com
GREEN TEA CUPCAKES WITH SUGAR TOPPING - BIGELOW TEA
From bigelowtea.com
MATCHA GREEN TEA CUPCAKES WITH WHIPPED CREAM
From wildwildwhisk.com
MATCHA GREEN TEA CUPCAKES - SIMPLE, SASSY AND …
From simplesassyscrumptious.com
THE MORE THAN OCCASIONAL BAKER: JASMINE GREEN TEA CUPCAKES
From themorethanoccasionalbaker.blogspot.com
GREEN TEA AND VANILLA CUPCAKES RECIPE - GETAWAY MAGAZINE
From getaway.co.za
CUPCAKES IN WARRENTON - YELP
From yelp.com
SPICE CUPCAKES - KELLY LYNN'S SWEETS AND TREATS
From kellylynnssweetsandtreats.com
GREEN TEA CUPCAKES: HEALTHY DESSERT RECIPE - LIFE EXTENSION
From lifeextension.com
CHAI LATTE CUPCAKES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
VEGAN MATCHA CUPCAKES - LOVING IT VEGAN
From lovingitvegan.com
CULINARY ADVENTURES: CHINESE FIVE SPICE CUPCAKES
From childfreelifeadventures.com
INEXPERIENCED TEA AND 5-SPICE CUPCAKES – MATCHA GREEN TEA …
From enzomatcha.com
VEGAN GREEN TEA CUPCAKES - THE VIET VEGAN
From thevietvegan.com
SEARCH PAGE - FOOD NETWORK
From foodnetwork.co.uk
GREEN TEA CUPCAKES WITH HONEY FROSTING RECIPES - ENZO MATCHA
From enzomatcha.com
MATCHA GREEN TEA CUPCAKES - SWEET MOUTH JOY
From sweetmouthjoy.com
SWEET & SPICY CHAI TEA LATTE CUPCAKE RECIPE | STASH TEA
From stashtea.com
CHINESE FIVE SPICE CARROT CUPCAKES - SAVORY SPICE
From savoryspiceshop.com
EASY SPICE CUPCAKES - THE BEST CAKE RECIPES
From thebestcakerecipes.com
FIVE-SPICE CHOCOLATE CUPCAKES WITH SPICED CREAM CHEESE FROSTING
From lactosefreegirl.com
MATCH GREEN TEA SPICED CUPCAKES . MATCH FLAVORED CUPCAKES …
From pinterest.com
FIVE SPICE TEA LATTE {EASY TO MAKE AT HOME} | LUCI'S MORSELS
From lucismorsels.com
19 VEGAN CUPCAKE RECIPES THAT ARE GOOD ENOUGH FOR BILL CLINTON
From huffpost.com
GREEN TEA CUPCAKES TOPPED WITH GREEN TEA BUTTERCREAM FROSTING …
From pinterest.ca
GREEN TEA CUPCAKES WITH RASPBERRY FROSTING
From healthynibblesandbits.com
GREEN VELVET MATCHA CUPCAKES: MATCHA GREEN TEA CUPCAKES RECIPE
From gillianskitchen.com
RECIPE: GREEN TEA CUPCAKES | STASH TEA BLOG
From blog.stashtea.com
GREEN TEA CUPCAKE RECIPE - IRRESISTIBLY DELECTABLE MINI CUPCAKES
From avocadopesto.com
MINI MATCHA CUPCAKES - LIVELY TABLE
From livelytable.com
LIPTON GREEN TEA CUPCAKES - NOFRILLSRECIPES.COM
From nofrillsrecipes.com
5 HEALTHY WAYS TO SPICE UP YOUR GREEN TEA - DR. AXE
From draxe.com
FAMILY-FRIENDLY RECIPES & TRAVEL DESTINATIONS - SPOONFUL OF FLAVOR
From spoonfulofflavor.com
GREEN TEA CUPCAKES - BETTYCROCKER.COM
From bettycrocker.com
GORMANDIZE: CHINESE FIVE SPICE CHOCOLATE CUPCAKES
From gormandizewithus.blogspot.com
GREEN TEA CUPCAKES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
VANILLA CHAI TEA CUPCAKES - LADY BEHIND THE CURTAIN
From ladybehindthecurtain.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love