I know I’m not the only one ♪ … who is absolutely obsessed with matcha (green tea) and its beautiful shades of green. This recipe is dedicated to all my fellow green tea dessert lovers out there ٩(˘◡˘)۶ I created this recipe based on my previous avocado muffin recipe and it appears that the combination of cream cheese and butter is responsible for creating the soft and fluffy cake texture every time! Well I guess it was kind of obvious…
I had initially planned to bake green tea muffins but I ended up whipping up a simple matcha frosting since I had a carton of fresh cream in my fridge! Either way, the muffins or cupcakes will taste delicious all the same ◡̈
“Matcha (Green Tea) Cupcakes”
1 1/4 cups all-purpose flour
1/4 cup tapioca flour
3/4 cup fresh milk
1/2 cup unsalted butter
50 g cream cheese
1/2 cup molasses (sugar)
2-3 tbsp matcha powder
2 tsp baking powder
- Preheat oven to 170ºC or 325ºF and fill a cupcake tray with cupcake liners.
- Using a stand mixer, beat the softened butter and molasses together until the mixture is smooth, creamy and light.
- Add egg into the butter mixture in 3-4 parts, and continue beating until well combined.
- Add the cream cheese and milk into the butter mixture. Mix well.
- Whisk the matcha powder, all-purpose flour, tapioca flour and baking powder together in a bowl and fold into the butter mixture, just until incorporated.
- Carefully scoop the batter evenly into the cupcake liners, and top with the avocado cubes.
- Bake for 20-25 minutes (varies depending on your oven). At the 20-min mark, test the cupcakes using a skewer. If the skewer comes out clean, your cupcakes are ready.
- Place cupcakes on a metal rack to cool. Try not to steal a bite.
“Matcha Whipped Cream”
1 cup heavy cream
2 tsp green tea (matcha) powder
1 tbsp icing sugar
Mix ingredients well using a hand mixer or stand mixer. Beat carefully at medium speed until the whipped cream forms stiff peaks.
Note 1: By the time your whipped cream has formed, it might become too soft to pipe onto the cupcakes due to room temperature. To avoid this, refrigerate the whipped cream for an hour or so for easier piping.
Note 2: Dust cupcakes with a pinch of matcha powder after piping the whipped cream (optional)
p.s. Just couldn’t resist taking a close up pic ( *´艸`)