Throughout this whole 30 semi-healthy day thing I have been pretty good about posting healthy recipes with the occasional baked good once a week or so. I realize that cupcakes are not healthy, and they never will be unless they taste awful, but I am a big believer in everything in moderation. It’s just not realistic for me to only eat healthy food and cut out baked goods altogether for 30 days because I don’t just have a sweet tooth…all of my teeth are sweet. I LOVE dessert, and it really brings a lot of joy to my life. On top of my love of dessert, baking is probably my favourite thing to do in the whole wide world. It is such a stress reliever for me. That’s why I feel like you just have to go for it every once in a while and throw a cupcake recipe into your healthy regime.
I have been making a lot of green tea lattes lately because I am trying to kick the coffee habit (although I’ve probably just created a green tea habit now instead). My husband and I were just chatting this morning about what I should make today, and we had the genius idea to try green tea cupcakes with the matcha powder that I’ve got hanging around for my lattes. I have had green tea cupcakes before, and they don’t usually taste all that much like green tea so I was a little bit skeptical. I also was unsure of what type of frosting to pair with them, but since I have been making these citrus green tea lattes that use a lemon-mint simple syrup, it seemed like a good idea to use those same flavors. I added lemon to the cupcake batter and paired white chocolate with mint for the frosting, and I think that I may have ended up with a perfect cupcake. You can absolutely taste the green tea, and there is just a hint of lemon and mint. These cupcakes are unbelievably gorgeous and delicious. My husband was so excited about them that he kept telling me to make sure that I write down the recipe so that I can recreate them, and I had to remind him that I have a food blog so of course I will write down the recipe.
Sometimes when I give cupcakes to people for birthdays or other occasions, I get questions about how I frost them so I thought I would give some quick instructions for frosting cupcakes. I am no expert by any means and have seen way more beautiful cupcakes in bakeries and on other food blogs, but here is how I do it.
I always like to use a cake icing bag to do this because they are easier to use, but you can also use a ziploc if you don’t have cake bags on hand or don’t want to buy them. You can find them in any grocery store in the baking section though. I like to use either a large star shaped or just plain round decorating tip for cupcakes – for these ones I just used a plain round tip. Insert the cake decorating tip into the bag to determine how big of an area you need, and then cut off the corner and push the decorating tip through. You can use a coupler to hold the tip in place (found at any cake shop or craft store), or you can just leave it as is. When I am using a larger decorating tip for cupcakes, I usually don’t bother with a coupler since I don’t have one that is big enough.
The easiest way to fill a frosting bag is to put it into a large glass and fold the edges over the glass. Then use a spatula to fill the bag with icing.
Once the bag is full, pull the edges up and twist the bag closed. Hold the bag at the twisted section between your thumb and index finger, squeezing tightly so that frosting does not come out the top of the bag. Hold the bag perpendicular to the cupcake and apply constant pressure in one fluid motion to pipe a swirl on the top of each cupcake. Release the pressure on the bag before lifting your hand away and voila! Perfect cupcakes every time.
Green Tea Cupcakes
1 cup sugar
1/2 cup butter, softened
2 large eggs
Zest & juice of 1 lemon
1/3 cup plain Greek yogurt
1 3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
3 Tablespoons matcha powder
2/3 cup vanilla almond milk
Preheat oven to 300 degrees F and line a muffin tin with 12 cupcake papers.
Combine the flour, baking powder, baking soda, salt and matcha powder in a small bowl and set aside.
Cream together the butter and sugar with a hand mixer until smooth.
Add eggs, one at a time, mixing after each addition until smooth.
Add lemon juice and zest and the Greek yogurt, mixing until smooth.
Add the dry ingredients and the almond milk alternately in three additions, beginning and ending with the milk. Mix well after each addition.
Fill each cupcake paper 3/4 full and bang the tin on the counter a couple of times to level them out.
Bake at 350 degrees F. for 25 minutes or until toothpick comes out clean.
Mint White Chocolate Frosting
4 oz white chocolate
3 mint leaves
4 oz (1/2 package) light cream cheese
1/4 cup butter
2 Tablespoons vanilla almond milk
3 cups icing sugar
Melt the white chocolate in a saucepan over low heat with the mint leaves.
Remove from heat and let cool for a few minutes before removing the mint leaves.
Combine the white chocolate, cream cheese, butter, vanilla almond milk and icing sugar with a mixer until smooth.
Add more almond milk or icing sugar as needed to get the right consistency.
- Green Tea Cupcakes:
- 1 cup sugar
- ½ cup butter, softened
- 2 large eggs
- Zest & juice of 1 lemon
- ⅓ cup plain Greek yogurt
- 1¾ cup flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 3 Tablespoons matcha powder
- ⅔ cup vanilla almond milk
- Mint White Chocolate Frosting:
- 4 oz white chocolate
- 3 mint leaves
- 4 oz (1/2 package) light cream cheese
- ¼ cup butter
- 2 Tablespoons vanilla almond milk
- 3 cups icing sugar
- Green Tea Cupcakes:
- Preheat oven to 300 degrees F and line a muffin tin with 12 cupcake papers.
- Combine the flour, baking powder, baking soda, salt and matcha powder in a small bowl and set aside.
- Cream together the butter and sugar with a hand mixer until smooth.
- Add eggs, one at a time, mixing after each addition until smooth.
- Add lemon juice and zest and the Greek yogurt, mixing until smooth.
- Add the dry ingredients and the almond milk alternately in three additions, beginning and ending with the milk. Mix well after each addition.
- Fill each cupcake paper ¾ full and bang the tin on the counter a couple of times to level them out.
- Bake at 350 degrees F. for 25 minutes or until toothpick comes out clean.
- Mint White Chocolate Frosting:
- Melt the white chocolate in a saucepan over low heat with the mint leaves.
- Remove from heat and let cool for a few minutes before removing the mint leaves.
- Combine the white chocolate, cream cheese, butter, vanilla almond milk and icing sugar with a mixer until smooth.
- Add more almond milk or icing sugar as needed to get the right consistency.