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Matcha cupcakes

 

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HAPPY WEEKEND!

Ok so before you say anything, yes I can still appreciate the weekends, maybe not the bank holiday weekend but a regular weekend. Hell yes.
Monday marks my 3rd week of unemployment, which took me by surprise. These weeks have gone so incredibly fast, and I have no shortage of things to fill my time with. Like deciding to make cupcakes. A matcha cupcake, with strawberry frosting. Say WHAAAAT? Hola Cheat day you sexy thing! Also they photograph better than Marilyn Monroe. I mean, check out these puppies! And you know, appreciate my flat lay skills. 

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They also mark the end of the Matcha week here on the blog, which is a little sad so I might just have to do one again soon. Anway I bet you’re a little jelly right now. I would be too if I were you. But fret not mon petit cheri ! I have the recipe for ya right here! I’m nice like that.

Also don’t you judge me for my lack of piping skills. That shit is hard man!

Ingredients Cupcakes

1 and 1/2 cup all-purpose flour

1 cup sugar

1 1/2 tsp. baking powder

1/2 tsp. salt

1 tbsn. matcha powder

1/2 cup unsalted butter, softened, cut into 1-inch cubes

2 large eggs

1/2 cup Almond Vanilla Milk

Ingredients Frosting

2 cup frosting sugar

Half a tub of Cream Cheese

1/4 cup chopped strawberries

Method Cupcakes
  • Combine flours, sugar, baking powder, salt and matcha powder.
  • Add the butter
  • Whisk together the eggs, milk and vanilla.
  • Add the wet ingredients in 3 parts, beat until ingredients are incorporated but do not overbeat. Divide the batter evenly among liners, filling about 2/3 full. Bake until an inserted toothpick comes out clean, 17 – 20 minutes. Transfer to a wire rack and let cool completely.
Method Frosting

Mix together sugar and cream cheese with an electric mixer until it becomes froffy. (Yes I have made up a word)

Slowly fold in chopped strawberries and lightly mix with mixer to make it all pink.

Now eat your heart out baby!

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