I was thinking about titling this post "irish these were guiness cupcakes", but that would be lying. These are actually green tea cupcakes. The cakes have a delicate tea & lemon flavor and are really nice just by themselves. They are as fluffy as a cloud. The icing adds to the sugar rush and it packs a serious green tea punch.
I caught my husband licking the icing remnants out of the bowl. Busted.
Green Tea (Matcha) Cupcakes
Adapted from: Billy's vanilla, vanilla cupcakes
For the cakes:
1 3/4 c. cake flour
1 1/4 c. AP flour
2 c. sugar
1 T baking powder
3/4 tsp. salt
3 T finely ground loose leaf green tea (matcha is the kind)
1 c. unsalted butter, room temp
4 large eggs
1 c. milk (I used 2%)
1 tsp. lemon extract
For the icing:
6 c. powdered sugar
1 c. butter
6-8 T milk
2 T green tea/matcha powder (see note)
2 T lemon zest
For the garnish:
nonpareils, lemon zest, crushed wasabi peas
For the cakes: Preheat oven to 325°F. Line a cupcake pan with paper liners and set aside. In a large bowl, whisk together flours, sugar, baking powder, salt, and tea. Blend thoroughly. Blend the butter in with an electric mixer until the mixture becomes 'sandy' looking. In a separate bowl, whisk together the eggs, milk, and lemon extract. Add the liquid to the flour mix 1/3 at a time. Scrape down the sides of the bowl after each addition. Mix together until just combined. Don't overwork, or you'll loose the fluffiness. Fill cups 3/4 full with the batter. Bake 30 minutes, rotating the pan half way through. Repeat the process with the remaining batter.
For the icing: In a large bowl, whisk together all of the ingredients thoroughly. Pipe or spread onto cupcakes.
Add garnish & serve!
Note: If matcha powder is not available, just grab a bunch of green tea bags, open them up and dump the contents out into a coffee grinder. Grind the leaves into a fine powder and use a couple of layers of cheese cloth to sift out the larger bits. You really want to use a fine powder for the icing, but tea straight out of the bag is fine for the cakes.