Almond Green Tea Cupcakes

By matt , 5 November 2023
Date Posted
Ingredients

For the cupcakes:

  • 1/2 cup sliced almonds
  • 2 cups cake flour
  • 1/2 cup flour
  • 2 1/4 teas baking powder
  • 1/4 teas baking soda
  • 1/4 teas salt
  • 6 tbs unsalted butter, softened
  • 1/2 cup vegetable shortening
  • 1 1/2 cups sugar
  • 1 teas vanilla extract
  • 1/4 teas pure almond extract
  • 1 large egg
  • 1 cup ice cold water
  • 2 large egg whites, at room temperature
  • 1/4 teas cream of tartar

For the green tea frosting:

  • 1 1/2 cups sugar
  • 1/3 cup flour
  • 1 tbs plus 1 teas matcha powder
  • 1 1/2 cups milk
  • 1/3 cup heavy cream
  • 1 1/2 cups unsalted butter, soft but still cool, cut into small cubes
  • 1 teas vanilla extract
Body
  1. Preheat the oven to 325 degrees F. Line two cupcake tins with paper liners.
  2. With your food processor, pulse the almond slices until they are nothing more then a fine powder. Set aside.
  3. In a large bowl, whisk together the flours, baking powder, soda, and salt. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Divide batter evenly among the cupcake tins filling each 2/3 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.
  8. 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.
  9. 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. Mix in the vanilla and mix.
  10. Frost cupcakes as desired with either a spatula, spoon, or pastry bag and tip.
Category
Desserts
Original Source
Baked Cookbook
Status
Cooked