Emma Gardner-Boyle
@emcookga
Matcha Green Tea Cupcakes
Delightful and fluffy cupcakes infused with the rich flavor of matcha green tea, perfect for any occasion.
Details
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:11
- Views:4
Recipe Information
- Prep time30 min.
- Cook time20 min.
- Total time50 min.
- Servings12
Ingredients
- 1/4 cup
- 1/4 cup
- 1/2 cup
- 1/2 cup
- 3
- 1 teaspoon
- 1 teaspoon
- 1 1/2 cups
- 2 teaspoons
- 2 tablespoons
- 1/2 cup
Cooking Instructions
Follow our step-by-step guide on how to make Matcha Green Tea Cupcakes.
Step 1
Start by preheating your oven to a cozy 350°F (175°C). While it warms up, take a moment to grease 12 muffin cups or line them with cheerful paper muffin liners. This will ensure your cupcakes come out easily and look delightful!
Step 2
In a large mixing bowl, combine the butter and vegetable oil butter spread. Using an electric mixer, beat them together with the no-calorie sweetener and white sugar until the mixture is light and fluffy. You want it to be noticeably lighter in color, which means you're on the right track!
Step 3
Next, add the egg whites one at a time, allowing each one to blend in fully before adding the next. This step is crucial for achieving that perfect texture. Once all the egg whites are in, mix in the vanilla and almond extracts for a lovely aroma and flavor.
Step 4
In a separate small bowl, whisk together the cake flour, baking powder, and green tea powder. This is where the magic happens! Gradually pour this dry mixture into your wet ingredients, alternating with the nonfat milk. Mix until just combined; be careful not to overmix, as we want our cupcakes to be light and airy.
Step 5
Now, it's time to pour the luscious batter into your prepared muffin pan. Fill each cup about two-thirds full to give them room to rise beautifully in the oven.
Step 6
Bake in your preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean. The aroma of matcha will fill your kitchen, making it hard to wait!
Step 7
Once baked, let the cupcakes cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. This step is essential to keep them from getting soggy.