It’s probably also evident that I am not too skilled at cake decoration.
Nonetheless, for fellow tea freaks this is a must-try kind of thing. These are just drop-dead fabulous. For the cupcakes I wanted something gluten free, as I am actively trying to avoid gluten these days, so I started with a GF vanilla cake mix from Pamela’s Products. Instead of using the add-in amounts on the package, I mixed it up with 3 eggs, 1 cup of triple-strength brewed green tea, and a quarter cup of melted butter. I baked the cupcakes using the directions on the package and I got a dozen lovely little cakes.
The green tea gave the cakes an earthy tea aroma and a faint green-tea flavor that was considerably amped up by the buttercream. The buttercream is exquisite. I could just walk around licking it off a spoon, or my palms, or someone else’s palms (selectively…). Note that these are caffeinated treats, so eat with caution. I am pretty wired right now. Here is the recipe for the buttercream:
1 cup unsalted butter (yep–that’s why it is called buttercream)
4-5 teaspoons matcha powder
1 teaspoon vanilla extract
3 cups powdered sugar
2 tablespoons milk
Using a stand mixer with whisk attachment–or a hand mixer–whip all ingredients until butter is completely incorporated and the frosting is smooth. Apply liberally to cupcakes and/or palms.
I’m off to run a few laps.
Thanks for reading,