Green Tea Cupcakes Topped with Green Tea Buttercream Frosting

Name: Green Tea Cupcakes Topped with Green Tea Buttercream Frosting
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 24 cupcakes
Ingredients: 2 1/2 cups cake flour, sifted; 1 1/4 cups sugar; 3 teaspoons baking powder; 1 teaspoon salt; 1 cup milk; 1/2 cup vegetable oil; 3 tablespoons matcha (green tea) powder; 2 teaspoons almond extract; 2 eggs; 1 1/2 sticks (6 ounces) unsalted butter, softened; 2 1/2 cups confectioners' sugar; 2 tablespoons milk; 1 tablespoon matcha (green tea) powder

Recipe courtesy of Andrea Maue

Show: Cupcake Wars

Episode: Final Cup(cakes)

Green Tea Cupcakes Topped with Green Tea Buttercream Frosting

0 Reviews

Level: Easy
Yield: 24 cupcakes
Nutritional Analysis

Per Serving

Serving Size

1 of 24 servings

Calories

247

Total Fat

11

Saturated Fat

4

Carbohydrates

35

Dietary Fiber

0

Sugar

23

Protein

2

Cholesterol

30

Sodium

152

Total: 30 min
Prep: 15 min
Cook: 15 min

Level: Easy
Yield: 24 cupcakes
Nutritional Analysis

Per Serving

Serving Size

1 of 24 servings

Calories

247

Total Fat

11

Saturated Fat

4

Carbohydrates

35

Dietary Fiber

0

Sugar

23

Protein

2

Cholesterol

30

Sodium

152

Total: 30 min
Prep: 15 min
Cook: 15 min

Ingredients

Green Tea Cupcakes:

2 1/2 cups cake flour, sifted

1 1/4 cups sugar

3 teaspoons baking powder

1 teaspoon salt

1 cup milk

1/2 cup vegetable oil

3 tablespoons matcha (green tea) powder

2 teaspoons almond extract

2 eggs

Green Tea Buttercream Frosting:

1 1/2 sticks (6 ounces) unsalted butter, softened

2 1/2 cups confectioners' sugar

2 tablespoons milk

1 tablespoon matcha (green tea) powder

Directions

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.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Recipe courtesy Andrea Maue, Ava James Catering