I LOVE everything green tea. My PR friend Nana Nadal knows that. She has, time and again, surprised me with green tea stuff, such as green tea candy, green tea pastilles, green tea ice cream, even made-to-order Green Tea Cupcakes from an artisan bakeshop. Personally, I also do that – buy green tea stuff, that is, although I don’t really pick up each and every green tea stuff that I see.
Well, since I like to bake, one of the recipes that I have wanted to try out in my kitchen happens to be – taaa-daaaah! – Green Tea Cupcakes. Next to Red Velvet Cupcakes, that is. I simply love these colorful little works of art that allow me to practice my hands on piping icing on them. I keep picking up this pack of Matcha Green Tea Powder from the International Food section of SM Supermarket and SM Hypermarket whenever my husband Raff and I do our grocery, but I kept putting off buying it because I wanted it fresh when I finally find time to make my Green Tea Cupcakes. Last week, I finally picked up this pack of Matcha Green Tea Powder from the supermarket shelf, dropped it in my grocery basket and paid for it at the check-out counter.
Yesterday, I finally got to make a small batch of Green Tea Cupcakes complete with Green Tea Icing. I happily watched the cupcakes rise in my oven and, after cooling them down to room temperature, even more happily piped icing on them. I scooped the icing into a Ziplock bag fitted with a coupler and a tip from the Wilton icing tips set Nana (yes, it’s Nana again, bless her kind heart!) gave me for Christmas in 2011.
Happy with my ‘creations,’ I made my Green Tea Cupcakes look more merry and festive by putting edible Christmas toppers on them. After all, the joyous Christmas season isn’t over yet. It’s far from over – especially for us Pinoys who have the habit of extending our Christmas celebration until January of the following year.
Anyway, here are my Green Tea Cupcakes, and here’s the recipe if you want to bake your own batch.
THE GREEN TEA CUPCAKES:
1-1/3 cups cake flour, sifted
1-1/2 tsps. baking powder
1/2 tsp. iodized salt
1/4 cup vegetable oil
1/2 cup milk
1 tsp. almond extract
3/4 cup white sugar
1-1/2 tbsps. matcha green tea powder
1. Preheat oven to 350 degrees F (177 degrees C). Line 12 holes of muffin pans with fluted paper cups.
2. In a bowl, sift together cake flour and baking powder. Then mix in salt. Set aside.
3. In a mixer bowl, beat together oil and milk. Add egg, then almond extract. Gradually add flour mixture while mixing. Add sugar and green tea powder.
4. Fill paper cups with the cupcake batter until three-fourths full.
5. Bake for about 15 to 18 minutes or until cake tester inserted in the center comes out clean.
6. Remove from oven and allow to cool down to room temperature.
THE GREEN TEA ICING:
1/2 cup unsalted butter, softened
2 tbsps. milk
1 tbsp. matcha green tea powder
2 cups confectioners’ sugar
1. Cream butter in mixer bowl.
2. Add in milk and green tea powder.
3. Gradually add confectioners’ sugar and beat until smooth.
4. Scoop icing into piping bag fitted with icing tip of choice with coupler.
5. Use to pipe icing on top of cupcakes.
Makes 12 cupcakes.