I wanted an Asian-inspired cupcake. Green tea is incorporated into a lot of Asian desserts so I wanted to make my own version. My daughter and I set to work. It took a couple of tries. First batch was hard as a rock because we over baked. They were used to play catch. Second batch, fortunately, was a lot better.
Green Tea Cupcake Recipe
- 1 ½ cup all-purpose flour
- 2 teaspoons baking powder
- 3 tablespoons sweet macha (green tea powder)
- 8 oz (1 stick) unsalted butter
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon vegetable oil (secret ingredient to add additional moisture to the cupcakes)
- 1 cup milk
- ½ teaspoon salt
- Preheat oven to 350 degrees Fahrenheit.
- Sift together the flour, baking powder and macha. Set aside.
- Using a mixer, cream together the butter and sugar until light and fluffy. About 5 minutes.
- Add in the eggs one at a time, mixing until combined after each addition.
- Add the vanilla extract and vegetable oil. Mix until combined.
- In a small bowl, combine the milk and salt.
- Add the flour mixture, a third at a time, to the butter/sugar mixture. Mix until combined.
- Add a third of the milk/salt mixture.
- Continue until everything is incorporated.
- Insert standard cupcake liners to the your cupcake/muffin pan.
- Fill the cupcake liners to 3/4 full of batter.
- Bake for 20 - 25 minutes.
- Remove and let the cupcakes cool completely.
- Decorate with your favorite frosting.