recipe adapted from Color Me Vegan- Colleen Patrick Goudreau
The green color from the matcha tea is breathtaking, and these cupcakes are absolutely moist and magnificent.
Yield | 12 |
Divide batter among the 12 prepared muffin cups and bake for 20 minutes or until a toothpick inserted into the center comes out clean. Let cool on a rack.
| Preparation - Frosting | With an electric hand mixer or using a fork, cream butter until smooth. Add sugar, green tea powder, 2 Tbsp milk, vanilla extract and almond extract. Beat for a few minutes, until the frosting is light and fluffy, adding 1 or 2 Tbsp more milk, if needed. Cover frosting with plastic wrap and place in refrigerator for 1 hour, up to 2 weeks. Rewhip before using.
| To Serve | When ready to use, frost each cupcake and top with ground pistachios.
The Matcha Cupcakes pre-frosting! They smell amazing.
Frosted Cupcakes and then dusted with beautiful ground pistachios!
OMG! These are truly delicious.
The best part is that they are not cloyingly sweet, they impart a touch of green tea taste but it is delicate and not overpowering.
The kids loved them.... oops, I forgot to tell them that they had green tea in them.
I was able to enjoy one of these guilt free because I squeezed in a nice long run this morning. I did my favorite hill run to Mount Tabor and then the "stairs." I love the stair workout.
We have a busy, busy weekend with our last soccer game and then end-of-season party (roller-skating), a Halloween party, a sleepover, the Junie B Jones Play and a Halloween Longboarding Contest.
I also have extended the Silk Milk Cereal Giveaway until tomorrow, so if you want to enter just click here .
Have a great rest of your day!