After posting how I make my Matcha Green Tea Latte's, many of you asked me what else can you
make with the yummy and healthy Matcha powder. We’ll never fear because I have
created the most yummy cupcakes with it and they’re pretty too. You’ll really
impress your friends and family with these babies!
Yum
What You'll Need
Yum
Luscious
Homemade Buttercream Frosting..YUM! With the leftover frosting, I slathered it
between graham crackers and had delicious little treats.
BUY Matcha Powder HERE
BUY Matcha Powder HERE
What You'll Need
MATCHA CUPCAKES WITH
BUTTERCREAM FROSTING
INGREDIENTS
1 cup cake flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
4 teaspoon matcha powder
4 Tablespoons unsalted butter at room temp
3/4 cup sugar
1 large egg
1/2 cup milk at room temp
FROSTING
1 cup salted butter, softened
1 1/2 teaspoons vanilla extract
3 cups powdered sugar
1 Tablespoon milk
DIRECTIONS
Preheat the oven to 350°. Line a cupcake pan with 12 cupcake liners. In a medium bowl, shift tiger the flour, salt, soda, baking powder and matcha powder. Set aside. In a large mixing bowl or large Pyrex pourable bowl, mix butter until fluffy. Add in sugar, mix, then the egg and mix again. Slowly beat in the flour mixture and then the milk until just mixed. Pour into liners about 1/2 full and bake for 16 minutes, make sure done with a toothpick. Cool. Prepare frosting by beating the butter until fluffy, then beat in the vanilla and powdered sugar until stiff, adding the milk last, mix well and frost cooled cupcakes. Store in airtight container for up to 5 days.
Preheat the oven to 350°. Line a cupcake pan with 12 cupcake liners. In a medium bowl, shift tiger the flour, salt, soda, baking powder and matcha powder. Set aside. In a large mixing bowl or large Pyrex pourable bowl, mix butter until fluffy. Add in sugar, mix, then the egg and mix again. Slowly beat in the flour mixture and then the milk until just mixed. Pour into liners about 1/2 full and bake for 16 minutes, make sure done with a toothpick. Cool. Prepare frosting by beating the butter until fluffy, then beat in the vanilla and powdered sugar until stiff, adding the milk last, mix well and frost cooled cupcakes. Store in airtight container for up to 5 days.
HAPPY TASTY TUESDAY FRIENDS!!
It's also National Chocolate Chip Cookie Day so check out my favorite Cookie Recipe: Just Right Chocolate Chip Cookies
Join Us for the weekly fashion Link-Up tomorrow where
I'll be styling the "SKIRT TOP!"
Join Us for the weekly fashion Link-Up tomorrow where
I'll be styling the "SKIRT TOP!"
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xoxo
