Time for another cupcake! This time green tea with cream cheese frosting. The pairing is unique
For the cupcake
1.5 cups cake flour
1 1/4 cup sugar
1 1/4 tsp baking powder
1 tbsp matcha powder (I use vanilla matcha from David’s Tea)
1 tsp kosher salt
1 stick butter, room temperature, cut into 1/2 inch cubes
1/2 cup milk
1 tsp vanilla
For the icing
8 oz brick of cream cheese, room temp
1 stick butter, left out for 30 minutes
3 cups powdered sugar
1 tsp vanilla extract
For the Cupcakes:
Preheat oven to 350˚F and line a muffin tin with paper liners.
For the Cupcake:
Preheat the oven to 350˚F and line a muffin tin with cupcake liners.
Mix first 5 dry ingredients in a mixmaster.
Add in butter, one cube at a time, until combined and mixture looks like coarse sand.
Add eggs, one at a time at low speed.
Add milk and vanilla slowly and beat for 2 minutes.
Bake for 15-20 minutes.
For the Icing:
With a paddle attachment, cream butter and cream cheese. Add the powdered sugar 1 cup at a time.
Add the tsp of vanilla and mix slowly. If it is too thick at 1/2 tsp of milk at a time until you have the right consistency.
Science Fact of the Week:
I often asked what makes cake flour so special? Why do we use it? Now I’ve found the answer! It actually relates to protein! Cake flour has less protein in it, giving it a softer texture.