These were a great success with my guests yesterday, although the plain dark choc/white choc ones went first (people tend to be a little skeptical about green cake…)
Green tea cupcakes
- 1 1/3 cup ap flour
- A bit less than 3/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp matcha/green tea powder*
- A bit less than 1/3 cup canola or other mild oil
- 3/4 cup soy milk
- 1/4-1/2 cup water if necessary
Mix the dry ingredients. Use a sieve for the flour and particularly for the matcha powder, making sure everything is blended very well.
Add the wet ingredients, stir to a smooth batter. Fill cupcake liners about 2/3 full, bake at 180C/350F for about 15 minutes, until you can prick them with a toothpick and nothing sticks.
*I don’t use the very fancy high grade matcha for baking, because it is so expensive. I have a stash of “lower grade” green tea powder which I bought for cheap last time I was in Toronto, and I believe it is something like this.
White chocolate buttercream
I have no idea about the proportions for this, because I don’t ever measure.. I just take a fair amount of butter, or half butter/half margarine, and cream it. Then I melt a block of white chocolate (100 g) and let cool so it won’t melt the butter. I then add it to the butter and cream it some more. Then I start to add sifted icing sugar and keep creaming it until it gets nice and fluffy.
Pipe the buttercream onto the cupcakes. I have decorated mine with homemade purple fondant flowers. I bought white ready made fondant and gel dye to dye it purple. I then rolled it out and used special mini “cookie cutters” for this purpose to make flowers in different shapes. Pretty, non?