green tea cupcakes

Green Tea Cupcakes

recipe adapted from Gillian's Kitchen
makes 24 cupcakes or one 6 inch round layer cake and 12 cupcakes

INGREDIENTS:

2 1/2 cups cake flour

1 tsp salt

1 stick (1/2 cup or 113g) unsalted butter, room temperature

1 1/2 cups sugar

2 eggs, room temperature

3 tbsp matcha powder

1 tbsp vanilla

1/4 cup water

1 cup buttermilk

1 tsp baking soda

1 tbsp distilled white vinegar

Whipped Cream Frosting

METHOD:

1. Preheat oven to 325F (163 C). Grease and line muffin tins.

2. In a small bowl, sift or whisk together flour and salt. Set aside.

3. In a large mixing bowl, beat together butter and sugar until smooth and fluffy. Add eggs one by one and beat until well combined.

4. In a small bowl, combine matcha powder, vanilla and enough water to make a thick paste. Add to the batter and mix well until combined.

5. Mix in dry ingredients in three parts, alternating with buttermilk. Beat on high until smooth. Combine baking soda and vinegar in a separate dish and then mix in.

6. Fill cupcake liners with batter half full. Do not overfill. Bake cupcakes for 10-12 minutes (20-25 minutes for a cake) or until a skewer inserted comes out clean. Rotate pans halfway through baking. Let cupcakes cool in pans for 5 minutes before moving to a wire rack to cool completely before frosting (about 30 minutes).

7. Make the frosting and decorate as desired.