This is cherry blossom time in DC. In case you aren’t familiar with it, the cherry trees (Sakura) were a gift of friendship from the Japanese in 1912. These 3000+ trees were planted around the tidal basin in DC and for 2-3 weeks each year they are in bloom. The cherry blossoms really are fascinating – D and I took some time this past weekend to walk around the entire tidal basin so that we could get a good glimpse of them from every possible angle. I can’t say that a single tree just takes your breath away, but when 3,000 of them are all grouped together it really is a pleasant sight.
Just the walk itself around the tidal basin is great – the FDR memorial is hidden along the way, and when you find the right spot you get the perfect view of the Washington Monument.
So, this week, in the spirit of the cherry blossoms I decided to make mini green tea cupcakes. They were light, fluffy, delicious. I love green tea as a flavor and it was just right in both the cupcakes and the frosting. Oh and don’t feel discouraged if you don’t have cake flour – all you need is all purpose flour and cornstarch, Joy the Baker has a great conversion. You’ll have to excuse the far from perfect frosting job – this was the first time I’ve ever used a piping bag!
Mini Green Tea Cupcakes
Recipe from Food Mayhem
Makes: 32-36 mini cupcakes
Start to Finish: 1 hour
Ingredients:
1/2 cup all purpose flour
1/2 cup cake flour
2 teaspoons matcha powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup + 2 tablespoons white sugar
1/2 cup vegetable oil
1 1/2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 1/4 cups confectioners sugar
2 teaspoons matcha powder
3 ounces cream cheese, softened
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
Directions:
1. Preheat oven to 350 degrees F. Put mini muffin liners in muffin tin.
2. In a bowl sift together flour, matcha powder, baking soda and salt.
3. In a different bowl beat together sugar, eggs, oil and 1 teaspoon vanilla.
4. Add half of the dry mixture stirring just until incorporated then add half the sour cream, stirring lightly. Add the rest of the dry mixture and then the sour cream, stirring until incorporated.
5. Fill mini muffin liners 2/3 of the way full. Bake for 10-12 minutes (checking that a toothpick comes out clean). Leave in muffin tin for 10 minutes and then remove. Cool completely before frosting.
6. For the frosting sift together confectioners sugar, and matcha powder.
7. In a separate bowl beat together cream cheese, 1/2 teaspoon vanilla and butter for 4-5 minutes. On low speed slowly add the dry mixture then increase speed to medium and beat for another 4-5 minutes.
8. Frost using a piping bag.
Welcome to Avocado Pesto! Long time foodie and travel enthusiast, I started this blog to share my curious culinary efforts and kitchen endeavors. Here you'll find a smorgasbord of ethnic cuisines and hopefully a few humorous tales too.
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Vegan Zucchini Saute and My First Blog Giveaway! 
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Reeses Peanut Butter Cheesecake and my Travel Plans Revealed 
{ 11 comments… read them below or add one }
Love the pictures of the blossoms and the cupcakes. Great idea and recipe.
great job on the frosting, love the color!!
sweetlife
This is super recipe for green tea, love tea for drink, thanks for share your recipe.
farida
http://kitchensuperfood.com
I loooooooooove green tea
these look delicious …will try them really soooon
Thanks for all the comments!
Thanks – where is article source?
http://www.foodmayhem.com/2009/08/mini-matcha-green-tea-cupcakes.html
I made these for a baby shower and they were awesome! The only thing I would change is to use almond extract instead of vanilla. I did a batch of both and the almond ones were, hands down, way better! I did keep the vanilla in the icing though. I also made a plum wine frosting that I layered on top and then did huge dollops of this icing on top. The flavors all together were phenomenal and the look was awesome with the light purple more textured frosting in the middle. Oh and this was the first time I have ever even baked a cake from scratch. I loved it!! Oh and they were fighting over the last one… they were that good.
I’m glad you liked them! I never thought about using almond extract instead of vanilla – thanks for the tip – I’ll have to try that next time!
Hi AvocadoPesto,
Can you tell me if the texture of your recipe is light, fluffy and moist?
I just finished baking a batch from here:
http://www.matchasource.com/matcha-cupcakes-s/41.htm
and was disappointed. I found they were dense and a bit dry (despite 1 cup of butter and very careful mixing techniques, also not over baked).
Matcha powder is pricey as well.
I’ve only made chocolate cupcakes with oil. I would your feedback.
Thanks in advance!
Rachel
I think the texture of these cupcakes was indeed fluffy and moist – especially if you watch them carefully in the oven and bake them only until a toothpick comes out clean. I think the vegetable oil and sour cream in this recipe help to make them moist and light. Let me know what you think if you try it!
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