Looking to add a little pizzazz to your baking? Need something special for that next bake sale? Heck, does anyone really need an excuse for cupcakes? I don’t think so, but if you do, you might want to give these cupcakes a try. Filled with healthy antioxidants, these vanilla cupcakes with matcha frosting take tea time to a whole new level!
- 1 1/2 cups self-rising flour
- 1 1/4 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups sugar
- 4 large eggs, at room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
- Preheat oven to 350°f
- Line 2 (1/2 cup-12 capacity) muffin tinswith cupcake papers.
- In a small bowl, combine the flours. Set aside.
- In a large bowl, on medium speed cream the butter until smooth. Add the sugar gradually and beat till fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each. Add the dry ingredients alternating with the milk and vanilla.
- Beat until the ingredients are incorporated but do not over mix.
- Scrape down the sides of the bowl to make sure the ingredients are well blended.
- Spoon the batter into the cupcake liners, filling them about 3/4 full.
- Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
- Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
Basic Matcha Frosting:
- 1 ½ tsp. matcha
- 16 oz. cream cheese (use low fat or fat free to reduce fat & calories)
- ¼ cup unsalted butter
- ½ cup confectioner’s sugar
- 1 tsp. real vanilla extract
- In a large mixing bowl, mix cream cheese and butter on a medium speed until whipped smooth.
- Sprinkle in matcha and ¼ cup sugar and mix until combined.
- Add vanilla and remaining sugar gradually until fully whipped.
- Add more sugar to taste.