Matcha (Green tea) cupcakes 녹차 컵케이크

Made these for an event held at Japanese school, HK. CHARITY AGAIN! :)

Packed and ready to go~

Made these for donation - MECO.  11.3.12

I am obsessed with Japanese food, products...and more. Of course, including Matcha. Matcha (maccha) is a fine, high-quality powdered green tea. Due to its natural bright green color, it is often used to dye mochis and also used to flavor Japanese sweets. Now, it is commonly used in many desserts and I UNDERSTAND WHY. What can I say? because it goes great with anything! It's healthy, tastes great and gives a pretty color (no food coloring needed)! How good is that?



I made these cupcakes for an event held at HKIS on the 11th of March, 2012. I participated as a member of MECO (March Eleventh Charity for Orphans - A charity that aims to raise money for those who have suffered from the devastating earthquake in japan, March 11th) to help raise money by selling stuff, including my cupcakes! Other than cupcakes, I also designed and made postcards to raise awareness...please SUPPORT us, SUPPORT the needy, SUPPORT Japan!

I am planning to sell my bakes in this blog/instagram in the future (hopefully when it gets popular) and will donate parts of the profit to the charity! So please support :) Thank you!Okay, back to the topic. This recipe makes fluffy matcha cupcakes, so you don't need to worry about the cupcakes turning hard after getting refrigerated. But remember to leave it in room temperature before serving (to soften the frosting).

Here's the recipe!
Enjoy the matcha paradise! wooooohoooooo
Good luck everyone :)

Preparation: 
- Leave butter and eggs at room temperature
- Sift the icing sugar
- Mix the flour, baking powder and matcha powder - sift it

Ingredients 
Matcha Cupcake - makes 16 regular cupcakes
Unsalted butter        1/2 cup (113 g)
Caster sugar             1 cup  (225 g)
Egg                                2
All-purpose flour     1 1/2 cup (188 g)
Baking powder        2  1/4 tsp (10 g)
Salt                           1/4 tsp
Milk                         1/2 cup (125 ml)
Matcha Powder        1 tablespoon adjust to your liking 

Instructions
1) Preheat oven to 180 degrees celsius.
2) Cream the softened butter and sugar together (use a hand mixer) until it becomes light and fluffy.

It should look like this

3) Add in one egg at a time. Make sure it is completely blended before adding the next egg.

                                          

   

4) Add in half of the dry ingredients (flour, baking powder, matcha powder). Stir until combined.
5) Pour in the milk and the other half of the dry ingredients, stirring until just combined.
6) Spoon batter into cupcake cups (should be 1/2 full).
7) Bake for 12 minutes.
Note: The baking time varies from oven to oven. To test if they are done, you can insert a toothpick into the middle of the cake, if it comes out clean, it's done. 

Ingredients
Matcha buttercream frosting
Unsalted butter        2/3 cup (152 g)
Powdered sugar      1 cup (125 g)
Matcha powder       4 tsp
Milk                        2-4 tsp

Instructions
1) Beat butter until smooth.
2) Add in the powdered sugar. Beat on low speed and gradually increase it to medium speed and stop when the mixture becomes becomes light and fluffy.
3) Add in the matcha powder and beat until it's well incorporated.
4) Fill a piping bag with the frosting and pipe it onto the cooled cupcakes.

Recipe adapted from: http://www.patentandthepantry.com/2008/09/21/earl-grey-cupcakes-with-lemon-buttercream/

Made this on another day - sold these at school for donation! Looks more green eh? 

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