Green Tea Cupcakes Topped with Green Tea Buttercream Frosting

1. 1

   For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 24 cupcake liners.

2. 2

   In a large bowl, mix together the flour, sugar, baking powder and salt until thoroughly blended.

3. 3

   Whisk together the milk and oil, and add to the dry ingredients.

4. 4

   Beat for 2 minutes on medium speed.

5. 5

   Add the matcha powder, almond extract and eggs and beat again for 2 minutes on medium speed.

6. 6

   Pour the batter into the pans, filling three-quarters of the way full.

7. 7

   Bake until cakes test done, about 15 minutes.

8. 8

   Allow cupcakes to cool completely.

9. 9

   For the buttercream: Place the butter in the bowl of an electric stand mixer fitted with a whisk attachment.

10. 10

    Add one-third of the sugar and blend well.

11. 11

    Add in the remaining sugar one-third at a time, blending well between each addition.

12. 12

    Add in the milk and matcha powder and beat until light and fluffy.

13. 13

    To assemble: Add the buttercream to a large pastry bag with a grass tip and pipe in small dollops to resemble grass.

14. 14

    This recipe was created by a contestant during a cooking competition.

15. 15

    The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

* Per serving · 4 servings · Values may vary.

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