Recipe: Matcha Green Tea Cupcakes with Pomegranate Frosting
Courtesy of Jacki's Bento Blog
Cupcakes (Makes approx. 15 cupcakes)
- 1 stick of butter (1/2 cup), room temperature
- 1 cup of sugar
- 2 eggs, separated and at room temperature
- 1 tsp vanilla extract
- 1 1/2 Tbsp matcha powder plus enough all-purpose flour to make 1 1/2 cups
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
In a large bowl, cream together butter and sugar with an electric mixer on medium speed until fluffy (about 3 or 4 minutes). Add egg yolks one at a time, beating for 1 minute after each addition. Add vanilla and mix until combined.
In a separate bowl, combine flour, matcha, baking powder and salt. Add to creamed mixture, alternating with milk and mixing well after each addition.
In another bowl, beat egg whites with clean beaters until stiff peaks form. Gently fold into the cupcake batter until the colour of the batter is uniform.
Fill lined cupcake cups half full. Bake 22 to 25 minutes or until tests done with a toothpick.
- 1 stick of butter (1/2 cup) at room temperature
- 1/2 cup shortening
- 1 lb (500g) bag of icing sugar
- 1/2 tsp vanilla
- 1/2 Tbsp milk
- 2 1/2 Tbsp pomegranate molasses
Note: The pomegranate molasses turns the frosting an ugly shade of brown, so you may wish to add a little bit of red icing colouring for a frosting a little more reminiscent of pomegranate.
The flavour of this frosting is relatively mild. If you want to kick it up a notch with some sourness, I recommend drizzling a little more of the pomegranate molasses on top of each cupcake.
Jacki's Bento Blog: Matcha Green Tea Cupcakes with Pomegranate Frosting Recipe