I found a recipe for green tea cupcakes last year, and thought, hmmmmm, sounds good. I can’t find the original one, but since I adapted it a lot I don’t mind not being able to share the original link. I will if I find it though! I took out some ingredients, like cocoa powder since it overpowered the delicate green tea, and eventually exchanged the matcha powder for pandan paste, saving the green tea powder for my version of the original icing, where the flavour really shines, in my opinion. Sometimes I even exchange that for jasmine tea! So, really not like the original at all! Anyway, it’s awesome and I really enjoy making it. Note about the pandan paste though, you don’t need tons, my measurement below is strictly an estimate. Also, it can stain, so be careful! Mostly, just enjoy them!
For the cake
120ml whole milk
1 1/2 tsp pandan paste
100g plain flour
140g caster sugar 1 1/2 tsp baking powder
a pinch of salt
40g margarine at room temperature
1/4 tsp vanilla extract
For the green tea frosting
250g icing sugar, sifted
80g unsalted butter at room temperature
20g jasmine/green tea
a 12-hole cupcake tray, lined with paper cases
Preheat the oven to170C (325F) Gas 3
Put the sugar and margarine in a food processor and blitz, adding the flour, baking powder and salt, and beat on a slow speed until everything is combined.
In a separate bowl, combine the green tea paste with the egg and vanilla extract. Slowly pour half into the flour mixture, beating well until all the ingredients are mixed. Slowly pour in the remaining milk mixture, continue mixing until smooth.
Spoon the mixture into paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until the sponge bounces back when touched.
For the jasmine or green tea frosting, beat together the icing sugar, butter and jasmine tea powder in the food processor until the mixture comes together and is well mixed.
Frost the cake with a spatula or piping tool, and decorate as required! 😀