If you are anything like me then you are a bit of a magpie when it comes to cookbooks. I have shelves of them that I have bought read and re-read but very rarely make anything from them. I think half of the issue is I am trying to share something original with you guys so I don’t want to do too many recipes out of cookbooks. But this particular recipe from The Primrose Bakery Book for green tea cupcakes has been on my to bake list for a few years now so I thought it was a bout time to bite the bullet and bake these lovely green treats.
Green tea has become very popular in the last 12 months, once you had to go to a specialist shop now the supermarkets stock it. Which is great for those of us that enjoy the different kind of teas that are out there. These cupcakes have brewed green tea and Matcha green tea powder both of these additions really help give these cupcakes a true green tea flavour.
Even the buttercream is flavoured with Matcha powder, giving it a lovely subtle tea flavour and a wonderful light green colour and not a drop of food colouring in sight!
The cupcake recipe is a basic one using the usual suspects of butter, sugar, eggs and flour. But what makes this one a little different is it has quite a high milk content. That milk is warmed up and it then has 4 green tea teabags infused in it for a minimum of 30 minutes or longer if you can. The book recommends if you can leave it overnight. I did and I really think its worth it if you can.
The sponge is light and fluffy and really tasty. This is a great recipe and one I shall definitely return to again. Last New Year I did a food prediction list for 2014 and tea was an ingredient featured on the list. Lots of food critics claimed it was hot stuff in 2014 for recipes. I love using tea especially in my baking, I shared a chai tea fruit loaf earlier this year with you that is definitely worth checking out if you enjoy tea in your sweet treats.
Recipe from The Primrose Bakery Book
- 150 millilitres milk, (1/2 cup and ⅛ cup)
- 4 green tea teabags
- 110 grams unsalted butter at room temperature, (1 stick)
- 225 grams sugar, (1 and ⅛ cup)
- 2 large eggs
- 245 grams Plain flour (All Purpose), (1 and ⅔ rds cup)
- 2 and ½ teaspoons green tea powder (Matcha)
- 2 teaspoons baking powder
- pinch of salt
- 115 grams unsalted butter at room temperature, (1 stick)
- 500 grams Icing sugar (Confectioners sugar) - sieved, (3 cups)
- 60 millilitres milk, (1/4 cup)
- 1 teaspoon vanilla extract
- 1 teaspoon green tea powder (Matcha)
- Heat the milk in a small pan to boiling point and then take off the heat and steep the 4 green tea teabags in the milk for a minimum of 30 minutes, overnight if you can. While it is cooling cover with cling film (plastic wrap).
- Preheat your oven to 180C / 350F / Gas mark 4 and place cupcake cases in a 12 hole muffin pan. If you are not using liners very lightly grease your muffin pan.
- Remove the teabags from the milk giving them a squeeze to get all the flavour out of them.
- Cream the butter and sugar together until it is light and fluffy.
- Add the eggs one at a time beating between each addition.
- Mix the flour, green tea powder, baking powder and salt together.
- Add a ⅓ of the flour mix to the batter and mix. Then add ⅓ of the milk mix in and repeat until everything is well combined.
- Spoon the batter into the cupcake tin, fill each one ⅔rds full.
- Pop them in the oven for 25 minutes. Checking they are firm to the touch before removing them. Once they are baked take them out of the oven and leave them in their tins for 10 minutes.
- After 10 minutes transfer them to a wire rack to fully cool down.
- While they are cooling it's time to make the buttercream.
- Beat the butter till it is very pale in colour and fluffy.
- Add in half of the icing sugar and beat. Then add in the vanilla extract and half of the milk. Then add the rest of the icing sugar and mix in.
- Then add the rest of the milk a little at a time until you have the right consistency.
- Mix in the green tea powder until you have a smooth green frosting.
- Pipe or spoon the frosting on top of the cupcakes, sprinkle a little green tea powder on top to finish.
- If you keep these in an air tight tin they should last for 4 to 5 days.