Matcha Green Tea Mega Cupcakes With Chocolate Frosting Food

MATCHA GREEN TEA CUPCAKES

Steps:

• Preheat the oven to 350°F and line a 12 cup standard size muffin pan with cupcake paper and set aside.
• In a large mixing bowl, whisk together buttermilk, oil, egg and vanilla extract until thoroughly combined.
• Sift flour, matcha powder, baking soda, baking powder in another bowl, add salt and sugar and whisk until evenly distributed. Add the flour mixture into the wet ingredient mixture and stir until a smooth batter forms.
• Divide batter evenly into 12 muffin cups using a large cookie scoop and bake for 17 minutes until a toothpick inserted in the middle of the cupcakes comes out clean with just a few crumbs attached.
• Allow the cupcakes to cool in the pan for 10 - 15 minutes until cool to the touch before removing them from the pan and setting them on a wire rack to cool completely.
• To make the whipped cream, beat together heavy whipping cream, vanilla extract and sugar until stiff peaks form.
• Transfer the whipped cream to a piping bag fitted with your favorite tip and pipe a swirl on top of the cupcakes. Dust some matcha powder on top. Keep refrigerated.

MATCHA GREEN TEA MEGA-CUPCAKES WITH CHOCOLATE FROSTING

Steps:

• Whisk the oil, sugar, and egg whites (or eggs) together well.
• In another bowl, mix the flour, baking powder, and salt together.
• Mix the vanilla and matcha powder with the wet ingredients.
• Whisk in the dry ingredients and blend until there are no lumps and the batter is smooth.
• Line a Texas Muffin pan with the right size paper or silicone cups and pour the batter in them with about 1/2" room at the top of the liner to allow for rising. (If using paper liners, use 2 per cup-- this size is very apt to leak.).
• Bake at 350F for 20-25 minutes or until the tops have lightly browned. Run a cake tester through the center of each cupcake to make sure each one baked through. When they have fully baked, let cool on a wire rack for at least 20 minutes or until they are no longer warm to the touch.
• Make the frosting while waiting for the cupcakes to cool off-- make sure the butter has softened for about 45 minutes then put in the bottom of a large bowl.
• Put some confectioners' sugar, the cocoa powder, and vanilla over the butter and run an electric mixer through it, adding milk or soymilk as needed to make it run through smoothly. Add more confectioners' sugar if it gets runny. Keep repeating until it reaches a nice thick, creamy consistency.
• Spread or pipe the frosting onto each large cupcake as much as you'd like. Green sprinkles or green sanding sugar make nice accents!

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.