Green Tea Cupcakes

Being a green tea compulsive freak it was of course only gonna be so long since I started to put it in food! I mean green tea smoothies, green tea frozen yogurt, green tea mochis, green tea candy, green tea perfume...you name it, I tried it!
So it had been on my mind for quite a while to actually experiment with it myself. I had the cupcake idea in mind but first of I had to put my hands on some Matcha Green Tea! The Champagne of green teas, produced in Japan only through a certain process (it's sold as a powder not leaves) and therefore quite expensive. May I also add that since you absorb the powder and therefore the whole grounded leaves it gives you a huge anti-oxidant kick that you don't get quite as much if you only drink regular green tea.
My quest ended on EBay where I found some second grade Matcha that's good enough for cooking.Here's what Matcha tea looks like:



Then it was all about the cooking and tasting! Thanks to my lovely man who has been my "cobaye" once again (he likes that!).
Here is my recipe:

For about 18 cupcakes (depending on what size you choose)

Ingredients:
-1 cup (2 sticks) *225gr* unsalted butter, room temperature
-1 & 1/4 cups *250gr* sugar
-2 large eggs
-2 large egg yolks
-3 cups *380gr* all-purpose flour
-2 teaspoons baking powder (levure for my French fellows)
-1/8 teaspoon salt
-1 cup *250ml* milk
-2 tablespoons matcha

1. Prepare cupcake papers or in my case spray cupcake pan with cooking spray.
2. Beat butter on high until soft, about 30 seconds.
3. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
4. Add eggs/egg yolks one at a time, beat for 30 seconds between each.
5. Whisk together flour, baking powder, and salt in a bowl. Add to batter and mix to combine.
6. Mix matcha in with the milk. Add to the batter and mix until combine.
7. Pour into prepared papers or pan.
8. Bake for 22-25 minutes until a cake tester comes out clean.

Matcha Frosting

-1 stick *110 gr* of butter at room temperature
-2 tablespoons of single cream
-1 tablespoon of matcha powder
-3 cups *380gr*of icing sugar, sifted

1.Make a paste by adding the matcha to the cream.
2.Whip the butter briefly and scrape down the sides.
3.Add in the sifted sugar and matcha paste. Whip all together until it's a smooth, light and airy.


Here is my pretty alien green batter:



And the final result, TADAH!!





I effed up my frosting cause the cream I got wasn't appropriate but these lil ones were still very good and the matcha taste was fully satisfying :D