Almond Green Tea Cupcakes, light, fluffy, and you can even pretend that it's healthy.
I decided to invest in my future the other day. I spent a whole ten hard earned dollars on scratch off tickets. Why? Because I had a $10 bill hanging out in my pocket for three weeks for the car wash that I hadn't taken my car to and because a client of mine had just won 4 grand with scratch offs.
What you should note is that this is really out of character for me. I voluntarily threw away ten dollars. I am way to stingy to be wasting money scratching off lottery tickets. We all know the odds. In case you're curious, I won two dollars. Lost eight. Not exactly the kind of investment you write home to your mother about. But at a certain point in life you start to dream a little bigger, and if wasting a buck on a scratch off every now and again allows me a few moments of happy day dreams, I can't say I won't do it again.
But you're probably here for the cupcakes.
What does this have to do with cupcakes? Not a damned thing. Nor does it have anything to do with Chinese New Year, Sunday, but maybe I can loosely tie them together saying I was hoping that they would help with a fresh start and some luck. ;D
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For the cupcakes:
- ½ cup sliced almonds
- 2 cups cake flour
- ½ cup flour
- 2 ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoon unsalted butter - softened
- ½ cup vegetable shortening
- 1 ½ cups sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon pure almond extract
- 1 large egg
- 1 cup ice cold water
- 2 large egg whites - at room temperature
- ¼ teaspoon cream of tartar
For the green tea frosting:
- 1 ½ cups sugar
- ⅓ cup flour
- 1 tablespoon plus 1 teas matcha powder
- 1 ½ cups milk
- ⅓ cup heavy cream
- 1 ½ cups unsalted butter - soft but still cool, cut into small cubes
- 1 teaspoon vanilla extract
For The Cupcakes:
- Preheat the oven to 325 degrees F.
- Line two cupcake tins with paper liners.
- With your food processor, pulse the almond slices until they are nothing more then a fine powder. Set aside.
- In a large bowl, whisk together the flours, baking powder, soda, and salt. Set aside.
- In the bowl of your stand mixer, fitted with the paddle attachment, cream the butter and shortening together until creamy.
- Add the sugar, vanilla, and almond extract and beat until fluffy.
- Scrape down the sides and add the egg and mix.
- Reduce the speed to low and add the flour mixture alternating with the ice water.
- Scrape down the sides and bottom and mix for 20 seconds longer to make sure everything is combined.
- Pour batter into a large bowl and clean out mixing bowl well.
- With your whisk attachment and clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gently fold into the batter.
- Divide batter evenly among the cupcake tins filling each ⅔ full.
- Bake for 20-25 minutes, rotating the pans halfway through bake time. Cupcakes are done when a toothpick inserted in the center comes out clean.
- Let cool in pan for 20 minutes before turning out to cool completely.
Make the icing:
- In a medium saucepan, whisk the flour, sugar, and matcha powder together.
- Add the milk and cream and cook over medium heat, stirring often, until the mixture comes to a boil and has thickened. This takes about 20 minutes from start to finish - make sure to stir often in the last 5 minutes.
- Strain the mixture through a fine mesh sieve into the bowl of your electric mixture.
- Beat on high until cool (This is the first time I have made this technique work for me. I let the flour cool a bit in the pan before adding it to the mixing bowl and then mixed for a good 30 minutes without touching it. Patience young grasshopper).
- Reduce speak to low and add the butter; mix until thoroughly combined. Increase the speed to high and beat until light and fluffy.
- Add in the vanilla and mix.
- Frost cupcakes as desired with either a spatula, spoon, or pastry bag and tip.
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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And because cupcakes rock, try these.