I ♥ Kenyan Tea

I ♥ Kenyan Tea

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Today is St Patrick’s Day, so to celebrate the Emerald Isle why not whip up a delicious batch of green frosted cupcakes? These use matcha powder to give the delicate flavour of green tea.
Green Tea Cupcakes:
310 grams (2 1/2 cups) self raising flour, sifted
280 grams (1 1/4 cups) sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
120 mls (1/2 cup) vegetable oil
3 tablespoons matcha (green tea) powder
2 teaspoons almond extract
2 eggs
Green Tea Buttercream Frosting:
170 grams (6 ounces) unsalted butter, softened
310 grams (2 1/2 cups) icing sugar
2 tablespoons milk
1 tablespoon matcha (green tea) powder
Directions
For the cupcakes: Preheat the oven to 350 degrees F/170 C/Gas Mark 4. Line a muffin pan with 24 cupcake liners.
In a large bowl, mix together the flour, sugar, baking powder, and salt until thoroughly blended.
Whisk together the milk and oil, and add to the dry ingredients. Beat for 2 minutes on medium speed. Add the matcha powder, almond extract, and eggs and beat again for 2 minutes on medium speed. Pour the batter into the pans, filling three-quarters of the way full. Bake until cakes test done, about 15 minutes. Allow cupcakes to cool completely.
For the buttercream: Place the butter in the bowl of an electric stand mixer fitted with a whisk attachment. Add one-third of the sugar and blend well. Add in the remaining sugar one-third at a time, blending well between each addition. Add in the milk and matcha powder and beat until light and fluffy.
 

Today is St Patrick’s Day, so to celebrate the Emerald Isle why not whip up a delicious batch of green frosted cupcakes? These use matcha powder to give the delicate flavour of green tea.

Green Tea Cupcakes:

  • 310 grams (2 1/2 cups) self raising flour, sifted
  • 280 grams (1 1/4 cups) sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 120 mls (1/2 cup) vegetable oil
  • 3 tablespoons matcha (green tea) powder
  • 2 teaspoons almond extract
  • 2 eggs

Green Tea Buttercream Frosting:

  • 170 grams (6 ounces) unsalted butter, softened
  • 310 grams (2 1/2 cups) icing sugar
  • 2 tablespoons milk
  • 1 tablespoon matcha (green tea) powder

Directions

For the cupcakes: Preheat the oven to 350 degrees F/170 C/Gas Mark 4. Line a muffin pan with 24 cupcake liners.

In a large bowl, mix together the flour, sugar, baking powder, and salt until thoroughly blended.

Whisk together the milk and oil, and add to the dry ingredients. Beat for 2 minutes on medium speed. Add the matcha powder, almond extract, and eggs and beat again for 2 minutes on medium speed. Pour the batter into the pans, filling three-quarters of the way full. Bake until cakes test done, about 15 minutes. Allow cupcakes to cool completely.

For the buttercream: Place the butter in the bowl of an electric stand mixer fitted with a whisk attachment. Add one-third of the sugar and blend well. Add in the remaining sugar one-third at a time, blending well between each addition. Add in the milk and matcha powder and beat until light and fluffy.

 

Filed under Kenyan tea green tea green tea cupcakes celebratory cupcakes cupcake recipe St Patrick's Day weekend baking ideas

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  9. therecouldbelions reblogged this from curlycheetos and added:
    I’m’a make these later… Fuck yes. Cupcakes with green-tea flavour? Win.
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