Matcha Cupcakes
Looking for a sweet treat? These matcha cupcakes are the perfect combination of a sugary and light bitter taste for the morning, afternoon, or evening. Elevate the basic vanilla cupcake with the creamy matcha frosting through Teah’s whipped kit. Customize each cupcake with a different topping, from flowers to fruits, the control is all yours!🍵
Serving size: 12 cupcakes
Ingredients:
All-purpose flour
Baking powder
Salt
Unsalted butter, softened
Sugar
Large eggs, room temperature
Pure vanilla extract
Buttermilk, or plain kefir, room temperature
Teah’s whipped foam in the flavor matcha
Any milk
Recipe:
Pour any milk of your choice and Teah’s whipped foam into a bowl at a 3:4 ratio. Use a hand mixer to blend until mixed with a frosting consistency.
Put the whipped foam into the refrigerator to chill.
In a medium bowl, whisk 1 1/4 cups of flour, 1 1/4 tsp of baking powder, and 1/2 tsp of salt.
In a second bowl (or bowl of your stand mixer), beat together 1/2 cup of softened butter and 3/4 cup of sugar on medium-high speed for 5 minutes until thick and fluffy.
Beat in 2 eggs, one at a time, mixing to incorporate with each egg, then blend in 2 tsp of vanilla extract and scrape down the bowl.
Reduce mixer to medium speed and add the mix in the medium bowl in thirds, alternating with adding the 1/2 cup buttermilk and beating well between additions.
Pour batter into 12 lined muffin tins, filling 2/3 full.
Bake in the center of the oven at 350˚F for 20-23 minutes, or until a toothpick inserted into the center comes out clean.
Let cool 5 minutes in the pan then remove cupcakes to a wire rack to cool completely.
Top the cupcakes off with the matcha frosting and some other toppings of your choice!
