It’s been so many weeks since I last came on to write anything. I really miss my blog so very much. It takes a little extra motivation to get back on once I’ve been away for a while.
That motivation came in the form of an impromptu visit to a large baking supplies store after a particular appointment. I had nothing particular in mind to get…… until I came upon some matcha green tea powder! And so I got that with some cute cupcake liners and a large pack of dark chocolate chips.
We already know how good green tea is for health with all that antioxidants etc. Same goes for dark chocolate. I’m excited over how lovely the colour remains even after cooking. Total win-win situation!
I wanted something that is simple enough to be eaten even for breakfast but unique enough that I could serve at our church supper. Cupcakes are always the answer. Always! 🙂
I know I mentioned above about never ever having too much chocolate but I really do think I was a little heavy-handed. How can one resist! Thing is, Matcha has a very delicate bright flavour whereas chocolate has a deeper richness. While this is a good contrasting pairing, I felt that the Matcha flavour was a little overshadowed. So the recipe below reflects the adjustment necessary so that the Matcha shines through and makes its presence clearly known.
This won’t be the last Matcha recipe I’ll try, that I know.
Do you have any suggestions or recipes for me to try?
“Beloved, let us love one another: for love is of God; and every one that loveth is born of God, and knoweth God.” (1 John 4:7)
- 2 cups Flour
- ½ tbsp Baking Powder
- ⅔ cup Milk
- 2 tbsp Matcha Green Tea Powder
- ¾ cup (1½ stick) Butter, softened
- 1½ cup White Sugar
- 2 Eggs
- 1 Egg Yolk
- 1 tsp Vanilla Extract
- ½ cup Dark Chocolate Chips
- Preheat the oven to 350F or 170 C. Line a cupcake pan with cupcake liners.
- Whisk flour & baking powder together in a bowl.
- In another bowl, mix the milk and matcha powder & set aside.
- In a large mixing bowl, cream the butter & sugar until pale & fluffy.
- Add the eggs, one at the time, beating well after each addition, finishing with the egg yolk.
- Mix in vanilla extract.
- Add ⅓ of the flour mixture & ½ of the milk and matcha mixture, and mix well.
- Add another ⅓ of the flour & the rest of the milk. Finish with the rest of the flour, reserving 1 tbsp to stir with the chocolate chips.
- Fold in chocolate chips.
- Spoon the batter in the cupcake liners and bake for 22 to 25 minutes, or until the top of the cupcakes springs when touched.
- Let the cupcakes cool in the pan 5 minutes before removing to a baking rack.
- Cool completely before icing, if desired.