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Green Tea Cupcakes
Credit:
Bryan Gardner
Recipe Summary
Yield: Makes 12 cupcakes
Ingredients
Ingredient Checklist
1 cup cake flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
5 teaspoons matcha, plus more for garnish
4 tablespoons (1/2 stick) unsalted butter, room temperature
3/4 cup sugar
1 large egg
1/2 cup milk, room temperature
Green Tea Ganache
Green Tea Buttercream
Gallery
Green Tea Cupcakes
Credit:
Bryan Gardner
Recipe Summary
Yield: Makes 12 cupcakes
Gallery
Green Tea Cupcakes
Credit:
Bryan Gardner
Green Tea Cupcakes
Credit:
Bryan Gardner
Green Tea Cupcakes
Recipe Summary
Yield: Makes 12 cupcakes
Recipe Summary
Yield: Makes 12 cupcakes
Yield: Makes 12 cupcakes
Makes 12 cupcakes
Ingredients
Ingredients
- 1 cup cake flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 5 teaspoons matcha, plus more for garnish
- 4 tablespoons (1/2 stick) unsalted butter, room temperature
- 3/4 cup sugar
- 1 large egg
- 1/2 cup milk, room temperature
- Green Tea Ganache
- Green Tea Buttercream
Directions
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Green Tea Cupcakes
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Reviews:
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Most Helpful
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All Reviews for Green Tea Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
