Green Tea And Five Spice Cupcakes Recipes

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GREEN TEA CUPCAKES



Green Tea Cupcakes image

These cupcakes are adapted from a recipe by ChikaLicious Dessert Bar in New York City. Martha made this recipe on episode 508 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 12 cupcakes

Number Of Ingredients 11

1 cup cake flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
5 teaspoons matcha, plus more for garnish
4 tablespoons (1/2 stick) unsalted butter, room temperature
3/4 cup sugar
1 large egg
1/2 cup milk, room temperature
Green Tea Ganache
Green Tea Buttercream

Steps:

  • Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with paper liners. In a small bowl, sift together flour, salt, baking soda, baking powder, and matcha.
  • In an electric mixer fitted with paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add egg and mix on medium until combined, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture and then milk, mixing until just combined.
  • Divide batter evenly among lined cups, filling each about halfway. Bake, rotating halfway through, until cupcakes spring back to touch and a cake tester inserted in centers comes out clean, about 16 minutes. Let cool in tin 5 minutes, then transfer cupcakes to a wire rack to cool completely.
  • Fill a pastry bag fitted with a small round tip (Ateco #801) with green tea ganache. Pipe about 1 tablespoon ganache into center of each cupcake. (Reserve leftover ganache to decorate cupcakes.) Fill another pastry bag fitted with a large plain-round tip (Ateco #809) with green tea buttercream. Pipe a dollop of buttercream onto top of each cupcake. Sift a small amount of matcha onto half of each cake. Pipe a squiggle on each cupcake using reserved ganache. Store cupcakes overnight in an airtight container at room temperature or refrigerated for up to 3 days. Bring to room temperature before serving.

GREEN TEA CUPCAKES



Green Tea Cupcakes image

For all green tea lovers. Your normal cupcakes but with a delicious twist ;) These cupcakes are quite dense and very yummy. If you like frosting, make your own and add some green tea powder to it.

Provided by sarahcp

Categories     Desserts     Cakes     Cupcake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 7

½ cup unsalted butter, softened
1 ¼ cups white sugar
2 eggs
½ cup milk
½ teaspoon vanilla extract
2 ½ cups all-purpose flour
2 tablespoons green tea powder (matcha)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Line 12 muffin cups with paper liners.
  • Cream unsalted butter in a mixing bowl with an electric mixer on medium speed until soft and creamy. Gradually beat in sugar, about 1/3 cup at a time, beating until the mixture is fluffy.
  • Beat in eggs, beating well after each egg; mix in flour and green tea powder until thoroughly combined.
  • Spoon batter into the prepared muffin cups, filling them about 3/4 full.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out with moist crumbs or clean, 20 to 25 minutes.
  • Allow cupcakes to cool in muffin tins for 15 minutes before removing to finish cooling.

Nutrition Facts : Calories 262.3 calories, Carbohydrate 41.5 g, Cholesterol 52.1 mg, Fat 9 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 5.3 g, Sodium 17.7 mg, Sugar 21.5 g

GREEN TEA AND FIVE-SPICE CUPCAKES



Green Tea and Five-Spice Cupcakes image

Create a sensational fusion dessert by adding two of the world's most popular flavors-green tea and five-spice powder-to Betty Crocker™ Super Moist™ yellow cake mix.

Provided by By Inspired Taste

Categories     Dessert

Time 1h35m

Yield 24

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ yellow cake mix
Vegetable oil and eggs called for on cake mix box
1 cup cold strong brewed green tea
1 cup unsalted butter, softened
1 teaspoon vanilla
2 cups powdered sugar
2 to 3 tablespoons whipping cream
1 1/2 teaspoons five-spice powder
1/8 teaspoon salt
1/4 cup flaked coconut

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • Make and bake cake mix as directed on box for cupcakes, using oil and eggs and substituting tea for the water. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
  • In medium bowl, beat butter and vanilla with electric mixer on medium speed 30 seconds. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating until blended. Add 1 tablespoon of the whipping cream, the five-spice powder and salt. Beat until light and fluffy. If necessary, beat in remaining whipping cream, 1 teaspoon at a time, until frosting is smooth and spreadable.
  • Pipe or spread frosting on cupcakes. Top with coconut.

Nutrition Facts : ServingSize 1 Serving

GREEN TEA CUPCAKES TOPPED WITH GREEN TEA BUTTERCREAM FROSTING



Green Tea Cupcakes Topped with Green Tea Buttercream Frosting image

Provided by Food Network

Categories     dessert

Time 30m

Yield 24 cupcakes

Number Of Ingredients 13

2 1/2 cups cake flour, sifted
1 1/4 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
3 tablespoons matcha (green tea) powder
2 teaspoons almond extract
2 eggs
1 1/2 sticks (6 ounces) unsalted butter, softened
2 1/2 cups confectioners' sugar
2 tablespoons milk
1 tablespoon matcha (green tea) powder

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 24 cupcake liners.
  • In a large bowl, mix together the flour, sugar, baking powder and salt until thoroughly blended.
  • Whisk together the milk and oil, and add to the dry ingredients. Beat for 2 minutes on medium speed. Add the matcha powder, almond extract and eggs and beat again for 2 minutes on medium speed. Pour the batter into the pans, filling three-quarters of the way full. Bake until cakes test done, about 15 minutes. Allow cupcakes to cool completely.
  • For the buttercream: Place the butter in the bowl of an electric stand mixer fitted with a whisk attachment. Add one-third of the sugar and blend well. Add in the remaining sugar one-third at a time, blending well between each addition. Add in the milk and matcha powder and beat until light and fluffy.
  • To assemble: Add the buttercream to a large pastry bag with a grass tip and pipe in small dollops to resemble grass.

GREEN-TEA CUPCAKES



Green-Tea Cupcakes image

Delicate green tea cupcakes with a just a hint of almond. Made with part Splenda® and light margarine, feel free to use the full fat/full sugar versions of ingredients if you would like!

Provided by muffin_girl

Categories     Desserts     Cakes     Cupcake Recipes

Time 2h

Yield 12

Number Of Ingredients 11

¼ cup butter
¼ cup vegetable oil butter spread (such as Smart Balance®)
½ cup granular no-calorie sucralose sweetener (such as Splenda®)
½ cup white sugar
3 egg whites
1 teaspoon vanilla extract
1 teaspoon almond extract
1 ½ cups cake flour
2 teaspoons baking powder
2 tablespoons green tea powder (matcha)
½ cup nonfat milk

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  • Beat the butter, vegetable oil butter spread, sweetener, and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature egg whites one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and almond extracts with the last egg. Combine cake flour, baking powder, and green tea powder in a small bowl. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 168.2 calories, Carbohydrate 23.3 g, Cholesterol 10.7 mg, Fat 6.9 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 3.1 g, Sodium 174.2 mg, Sugar 9 g

SPICE CUPCAKES



Spice Cupcakes image

This recipe is a favorite at all the breakfasts I attend. It yields different amounts each time. Just fill the tins until you run out of batter.

Provided by Kackie

Categories     Desserts     Cakes     Cupcake Recipes

Time 35m

Yield 15

Number Of Ingredients 11

1 ½ cups all-purpose flour
½ cup cornstarch
2 teaspoons baking powder
1 teaspoon ground cinnamon
4 pinches ground nutmeg
4 pinches salt
12 tablespoons butter
1 ⅓ cups sugar
4 eggs
1 teaspoon vanilla extract
½ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 15 muffin cups with paper muffin liners.
  • Sift the flour, cornstarch , baking powder, cinnamon, nutmeg, and salt together in a bowl.
  • Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture alternately with the milk. Pour the batter into the prepared muffin cups.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes.

Nutrition Facts : Calories 238 calories, Carbohydrate 32.1 g, Cholesterol 74.7 mg, Fat 10.9 g, Fiber 0.5 g, Protein 3.4 g, SaturatedFat 6.4 g, Sodium 136.1 mg, Sugar 18.4 g

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