green tea cupcakes
Green tea-flavored desserts are very popular in Japan. Green tea works so well in cakes, combined with either vanilla or chocolate. It’s important to use green tea powder called ‘Matcha’. Buy it from tea shops and specialty Asian supermarkets.
- ½ cup whole milk
- 3 green tea bags
- ¾ cup plus 1 tablespoon all-purpose flour
- 2½ tablespoons unsweetened cocoa powder
- a scant ¾ cup sugar
- 1½ teaspoons baking powder
- a pinch of salt
- 3 tablespoons unsalted butter, at room temperature
- 1 egg
- ¼ teaspoon pure vanilla extract
- green tea frosting
- 2 cups confectioners’ sugar, sifted
- 5 tablespoons unsalted butter, at room temperature
- 2½ tablespoons Matcha green tea powder, plus extra to decorate
- 2 tablespoons whole milk
a 12-hole cupcake pan, lined with paper cases
Makes 12
Put the milk and green tea bags in a measuring cup, cover, and refrigerate for a few hours, or overnight if possible.
Preheat the oven to 325°F.
Put the flour, cocoa, sugar, baking powder, salt, and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
Remove the green tea bags from the infused milk and combine with the egg and vanilla. Slowly pour half into the flour mixture, beating well until all the ingredients are well mixed. Turn the mixer up to high speed and beat well to make sure there are no lumps. Turn the speed down to medium-slow and slowly pour in the remaining milk mixture (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the batter is smooth.
Spoon the batter into the paper cases until two-thirds full and bake in the preheated oven for 20–25 minutes, or until the cake bounces back when touched. A skewer inserted in the center should come out clean. Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.
For the green tea frosting: Beat together the confectioners’ sugar, butter, and Matcha powder in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to a slower speed. Slowly pour in the milk, then when it is all incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes.
When the cupcakes are cold, spoon the frosting on top and decorate with a light sprinkling of Matcha powder.