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Green tea cupcakes with honey frosting

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with fluffy clouds of frosting. excuse the very unappetizing food photography. taken with a blackberry.

with fluffy clouds of frosting. excuse the very unappetizing food photography, it was taken with a blackberry because i'm waiting for Prince Charming to come along and gift me with a decent camera.

I’ve been dying to try my hand at green tea cupcakes for ages. I finally gave up trying to find a local distributor of matcha powder and used brewed green tea. Overall, I think they are successful. The cake has a very subtle green tea flavor due to using the brewed tea instead of powder and the frosting has a bit too much honey. I like the subtlety of the tea flavor, and how it paired with the honey, the honey was just a smidge too overbearing. I am adjusting the recipe to account for the strongness of the honey flavor.

Green Tea Cupcakes

adapted from 195os Betty Crocker white cake recipe.
yields 6-9
  • 1/4 cup shortening (half butter for taste)
  • 1/2 cup sugar
  • 1 egg
  • 3/8 cup flour (half cake, half all purpose)
  • scant 1tsp baking powder
  • 1/4 cup milk
  • 1/4 cup strongly brewed green tea

For the tea brewing, I used 4 teabags in the 1/4 cup water. You’re shooting for the finished product to be opaque and very very dark greyish green. The more unappetizing it looks, the better it will be for flavoring the cake.

Beat butter until light and fluffy, about 2 minutes. Unless you are impatient like I am and put the butter in the mixer straight from the fridge, then it will take more like 5 mins. I usually spend this time sifting my dry ingredients (flour and baking powder) together. And by sifting, I mean dumping everything into a bowl, because I am a bad baker. I also mix the wet ingredients (milk and tea) together.

Next cream the sugar with the butter mixture, again, until light and fluffy. Mix egg throughly into this mixture, another 2ish minutes.

Then you will be adding the “sifted” dry ingredients into the mixture, alternating with the wet. You want to start and end with dry. I always add the dry in thirds, and the wet in halves. I’m pretty sure that it’s supposed to be added in small increments than that, but i get impatient.

This batter is extremely wet when mixed and makes for a dense cake with a low dome. You can safely fill papers 3/4s full. Bake at 350 for 18-20ish minutes, you know, standard cupcake baking.

Honey Frosting

yields generous frosting for a dozen
  • 2 egg whites
  • scant 1/2 cup honey (more if you just really love honey.)
  • dash of salt
  • 1/4 tsp lemon juice
  • 1/8 tsp cream of tartar

Disclaimer: This recipe includes raw egg whites. If you can’t handle raw egg whites, because you’re a giant pussy, I’m sure you can find a nice cooked frosting to substitute.

Add egg whites, salt, lemon juice, and cream of tartar to mixer and beat to soft peak (egg whites are opaque white and form peaks, but still shiny). At soft peak, start drizzling honey in a very thin stream, about the width of a pencil lead. It will take several minutes to incorporate all the honey. Beat until frosting is of desired consistency, you’re shooting for spreadable, but will hold a shape.

Due to the nature of the frosting, if you’re not eating these immediately, please store in the fridge. Let come to room temperature before eating for the best flavor.

crossposted from fuzzdecay.com.
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[User Picture]
On July 28th, 2009 06:59 am (UTC), illusio commented:
well, i think they look pretty good for a phone photo. i'm a fan of meringue, but i think i might want to bake it a little to get that slightly chewy texture. not sure how that would work in a cupcake configuration, though.
[User Picture]
On July 28th, 2009 02:48 pm (UTC), fuzzdecay replied:
it definitely gets dense and slightly chewy without the baking. depends on how long you beat it, really.

i'll have you know, i color corrected the hell out of it :P yay photoshop!
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