GREEN TEA AND FIVE-SPICE CUPCAKES
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
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
MATCHA GREEN TEA CUPCAKES
Soft and fluffy Matcha Green Tea Cupcakes topped with a white cloud of vanilla whipped cream taste just like a Matcha green tea Frappuccino! These cupcakes are delicate with just enough matcha flavor without being overpowering or bitter.
Provided by Trang
Time 32m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F and line a 12 cup standard size muffin pan with cupcake paper and set aside.
- In a large mixing bowl, whisk together buttermilk, oil, egg and vanilla extract until thoroughly combined.
- Sift flour, matcha powder, baking soda, baking powder in another bowl, add salt and sugar and whisk until evenly distributed. Add the flour mixture into the wet ingredient mixture and stir until a smooth batter forms.
- Divide batter evenly into 12 muffin cups using a large cookie scoop and bake for 17 minutes until a toothpick inserted in the middle of the cupcakes comes out clean with just a few crumbs attached.
- Allow the cupcakes to cool in the pan for 10 - 15 minutes until cool to the touch before removing them from the pan and setting them on a wire rack to cool completely.
- To make the whipped cream, beat together heavy whipping cream, vanilla extract and sugar until stiff peaks form.
- Transfer the whipped cream to a piping bag fitted with your favorite tip and pipe a swirl on top of the cupcakes. Dust some matcha powder on top. Keep refrigerated.
Nutrition Facts : ServingSize 80 g, Calories 278 kcal
GREEN TEA CUPCAKES
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
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 CUPCAKES
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
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
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