>Matcha Cupcakes with Coco-Almond Frosting
April 10, 2011 § 18 Comments
|Happy birthday, Tak!|
“Every time I see you fools I realize how awesome my friends are.” My friend sent me this text last night and I wholeheartedly with him. My friends are pretty awesome but as a group we don’t get together as often as we should – the last time was for Christmas almost four months ago! Yesterday though, we celebrated our friend’s birthday. It started off with linner (late lunch, early dinner) and somehow it went straight through the evening and night with spontaneous stops at a couple more watering holes. I didn’t get home until well past my bedtime at midnight. Good times were had and it was a celebration indeed… Friends, food, laughter – what a great start to the week.
For my friend’s birthday I wanted to make him some cupcakes. I poked around a bit and found out that he loves green tea so naturally I had to make cupcakes with my favorite ingredient, matcha. I looked up a few matcha cupcake recipes but something just didn’t feel right about them so I adapted a recipe for white cake to suit this flavor. It turned out perfect – the green tea flavor really shined through without being bitter and the sugar was the right amount without being overly sweet. I paired it with a coco-almond frosting that I found to complement the matcha flavor really well. And for once I didn’t over-frost the cupcakes. Personally I love a huge mountain of frosting but I’ve noticed that people will eat around the frosting when I pile it on so I’ve learned to scale it back.
Matcha Cupcakes (Makes 12 cupcakes):
(Adapted from Allrecipes)
1 cup caster sugar
1/2 cup butter, softened
1 tsp vanilla extract
1 1/2 cups all purpose flour
2 tbsp matcha powder
1 3/4 tsp baking powder
1/2 cup almond milk
Preheat oven to 350 degrees. In a large bowl sift together the flour, matcha powder, and baking powder. In a mixing bowl or stand mixer, cream together the caster sugar and butter. Add the eggs one at a time, and then the vanilla extract. Slowly add the flour/matcha/baking powder mixture and continue to mix. Lastly, add in the milk and continue to mix until the batter is smooth. Pour into a muffin tin lined with cupcake liners, filling each one 3/4 full. Bake for 20 to 25 minutes, or until the cake springs back to the touch.
Coco-Almond Buttercream Frosting (Makes a large amount. Half the recipe unless you want to use the leftovers for something else):
(Adapted from Vegan Cucpakes Take Over the World)
1/2 cup non-hydrogenated shortening
1/2 cup non-hydrogenated margarine
3 cups powdered sugar
1/2 cup cocoa powder
1 1/2 tsp almond extract
1/4 cup almond milk
Beat the margarine and shortening together until combined. In another bowl, sift together the cocoa powder and powdered sugar. Slowly add to the margarine and sugar, and beat for three minutes. Add the almond extract and almond milk and continue to beat for another five minutes until light and fluffy. Pipe onto cooled cupcakes.