Green Tea Cupcakes, and an Announcement

To our wonderful customers in Eugene, Oregon -- farewell!  Honey Crumb Cake Studio has officially moved to Issaquah, Washington.  I'll miss all the amazing people with whom I've had the pleasure of working over the past year.  (By the way, there are some great wedding vendors in the Willamette Valley. I'm talking about you, Anne Nunn, Peggy Iileen Johnson, and Anastasia Ehlers.)


New cakes, new customers, and a whole new city await us. We're looking forward to serving our new customers in Seattle, the Eastside, and beyond!


Meanwhile, fresh out of the oven are these Matcha Green Tea cupcakes (I'm trying a new flavor). Here's what they look like - as for what they taste like, the recipe follows. Try them, and let me know what you think!


The teal-colored frosting is vanilla buttercream, and the ivory-colored frosting is cream cheese with a hint of cinnamon added.










Matcha Green Tea Cupcakes (makes 12)


1/2 cup butter (1 stick)
1 cup granulated sugar
3 eggs (room temperature)
1 teaspoon vanilla
1 teaspoon almond extract
1-1/2 cups cake flour
2 teaspoons baking powder
2 tablespoons green tea powder
1/2 cup milk


Note: I use the SerendipiTea brand of culinary grade, organic powdered green tea, but any good powdered Matcha will do.


Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper cupcake liners. 


Combine the cake flour, baking powder, and green tea powder in a bowl and set aside. Beat the butter and sugar together in the bowl of an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs, one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and almond extracts. Add the flour mixture in three batches, alternating with the milk (i.e. dry-wet-dry-wet-dry), and mix until just incorporated (don't overbeat!).


Use a 1/3 cup measuring cup or ice-cream scoop to spoon the batter into the pan.


Bake in the preheated oven for about 20 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then remove the cupcakes to cool completely on a wire rack. Frost with your favorite frosting.