Green Tea And Five Spice Cupcakes Recipes

GREEN TEA CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line 12 muffin cups with paper liners.
• Cream unsalted butter in a mixing bowl with an electric mixer on medium speed until soft and creamy. Gradually beat in sugar, about 1/3 cup at a time, beating until the mixture is fluffy.
• Beat in eggs, beating well after each egg; mix in flour and green tea powder until thoroughly combined.
• Spoon batter into the prepared muffin cups, filling them about 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out with moist crumbs or clean, 20 to 25 minutes.
• Allow cupcakes to cool in muffin tins for 15 minutes before removing to finish cooling.

GREEN TEA CUPCAKES

Steps:

• 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.

GREEN TEA AND FIVE-SPICE CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• Make and bake cake mix as directed on box for cupcakes, using oil and eggs and substituting tea for the water. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
• In medium bowl, beat butter and vanilla with electric mixer on medium speed 30 seconds. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating until blended. Add 1 tablespoon of the whipping cream, the five-spice powder and salt. Beat until light and fluffy. If necessary, beat in remaining whipping cream, 1 teaspoon at a time, until frosting is smooth and spreadable.
• Pipe or spread frosting on cupcakes. Top with coconut.

GREEN TEA CUPCAKES TOPPED WITH GREEN TEA BUTTERCREAM FROSTING

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 24 cupcake liners.
• In a large bowl, mix together the flour, sugar, baking powder and salt until thoroughly blended.
• Whisk together the milk and oil, and add to the dry ingredients. Beat for 2 minutes on medium speed. Add the matcha powder, almond extract and eggs and beat again for 2 minutes on medium speed. Pour the batter into the pans, filling three-quarters of the way full. Bake until cakes test done, about 15 minutes. Allow cupcakes to cool completely.
• For the buttercream: Place the butter in the bowl of an electric stand mixer fitted with a whisk attachment. Add one-third of the sugar and blend well. Add in the remaining sugar one-third at a time, blending well between each addition. Add in the milk and matcha powder and beat until light and fluffy.
• To assemble: Add the buttercream to a large pastry bag with a grass tip and pipe in small dollops to resemble grass.

EASY GREEN TEA CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper muffin liners.
• Whisk flour, green tea powder, baking powder, and salt together in a bowl. Beat sugar and oil together in another bowl; whisk in eggs and vanilla extract. Pour sugar mixture into flour mixture and stir gently until batter is just-combined. Stir applesauce into batter. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.