Green Tea Cupcakes
This was such a WONDERFUL recipe! I received a package of matcha powder (green tea powder) and was so excited - this stuff is super food. It is an antioxidant powerhouse. Read more about the health benefits of this amazing stuff here.
I decided my first experience using matcha powder would be in a green tea cupcake, and am so glad I tried it in this recipe. The matcha powder adds such a perfect, delicate, and delicious flavor to the cupcakes. They are moist, tender, and delicious, with just a hint of that green tea flavor. Add the lightly flavored, sweet glaze and it is perfection. I really loved everything about this cupcake (and may have eaten two by myself when they were still slightly warm...) My 16 year old son gave these a big thumbs up as well! I love that he was getting some seriously good stuff in treat form.
I can't wait to try the matcha powder in a smoothie, and just as a cup of hot tea next. I'm also dreaming up some green tea biscotti cookies... so keep an eye out of those in the near future!
If you'd like to learn more about this fantastic product, and / or order your own bag, visit the link below:
Green Tea Cupcakes adapted from sarahcp from on AllRecipes
Makes 18 cupcakes
2 1/2 cups all-purpose flour
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 vanilla extract
1/2 cup powdered sugar
1 - 2 TBS milk
1/2 tsp matcha powder
- Preheat oven to 350 degrees.
- Prepare a muffin tin by lining with cupcake liners (I used these ones - they work great)!
- In the bowl of a stand mixer combine the flour, sugar, baking powder, and salt - whisk together.
- In a separate bowl whisk together the milk and oil, with the mixer spinning on low speed, add the wet ingredients to the dry and turn speed up to medium. Blend for 1 - 2 minutes.
- With the mixer still spinning, add in the matcha powder, eggs, and vanilla extract. Allow to blend for another 1 - 2 minutes, scrape down sides if needed.
- Fill cupcake liners about 3/4 full and bake in the preheated oven for 20 minutes, or until a toothpick inserted in the middle comes out clean.
- Allow to cool in the baking pans for about 10 minutes, then remove to finish cooling directly on a cooling rack. When cupcakes are still slightly warm, but mostly cooled, prepare the glaze by blending the powdered sugar and matcha powder together in a small bowl - thin with milk until it reaches your preferred consistency and blend until smooth (if you want to make sure you don't get any small lumps from the powdered sugar, sift it first). Dip the tops of the cupcakes into the glaze, and allow them to finish cooling on the rack. (Place some newspaper, foil, or parchment paper underneath the cooling rack to catch the glaze drips for easier clean up).
*Full Disclosure: I received complimentary product from Accelerated Intelligence Distribution for the purpose of review. I received no compensation for this post. All comments are 100% accurate and 100% my own.
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