GREEN CUPCAKES RECIPES

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GREEN TEA CUPCAKES RECIPE | MARTHA STEWART



Green Tea Cupcakes Recipe | Martha Stewart image

These cupcakes are adapted from a recipe by ChikaLicious Dessert Bar in New York City. Martha made this recipe on episode 508 of Martha Bakes.

Provided by Martha Stewart

Categories     Cupcake Recipes

Yield Makes 12 cupcakes

Number Of Ingredients 11

1 cup cake flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
5 teaspoons matcha, plus more for garnish
4 tablespoons (1/2 stick) unsalted butter, room temperature
3/4 cup sugar
1 large egg
1/2 cup milk, room temperature
Green Tea Ganache
Green Tea Buttercream

Steps:

  • Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with paper liners. In a small bowl, sift together flour, salt, baking soda, baking powder, and matcha.
  • In an electric mixer fitted with paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add egg and mix on medium until combined, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture and then milk, mixing until just combined.
  • Divide batter evenly among lined cups, filling each about halfway. Bake, rotating halfway through, until cupcakes spring back to touch and a cake tester inserted in centers comes out clean, about 16 minutes. Let cool in tin 5 minutes, then transfer cupcakes to a wire rack to cool completely.
  • Fill a pastry bag fitted with a small round tip (Ateco #801) with green tea ganache. Pipe about 1 tablespoon ganache into center of each cupcake. (Reserve leftover ganache to decorate cupcakes.) Fill another pastry bag fitted with a large plain-round tip (Ateco #809) with green tea buttercream. Pipe a dollop of buttercream onto top of each cupcake. Sift a small amount of matcha onto half of each cake. Pipe a squiggle on each cupcake using reserved ganache. Store cupcakes overnight in an airtight container at room temperature or refrigerated for up to 3 days. Bring to room temperature before serving.

VEGAN CHOCOLATE CUPCAKES RECIPE - NYT COOKING



Vegan Chocolate Cupcakes Recipe - NYT Cooking image

Vegans have made amazing discoveries in the field of eggless baking. This is a boon not just for folks who abstain from animal products, but also for those who have dairy allergies. This recipe, adapted from “Vegan Cupcakes Take Over the World,” by Isa Chandra Moskowitz and Terry Hope Romero, makes cupcakes that are moist and sweet and dark with cocoa.

Provided by Pete Wells

Total Time 40 minutes

Yield Makes 12 cupcakes

Number Of Ingredients 14

1 cup soy or rice milk
1 teaspoon vinegar
3/4 cup sugar
1/3 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 cup flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup confectioners’ sugar
1/4 cup cocoa powder, sifted
3 tablespoons soy or rice milk
Chocolate sprinkles (optional)

Steps:

  • Preheat the oven to 350 and prepare a dozen muffin cups — either outfit a muffin pan with paper or foil liners, or use a baking sheet and set out 12 paper liners nested inside foil liners, or else use silicone muffin cups.
  • In a large mixing bowl, stir together the soy or rice milk, vinegar, sugar, vegetable oil and vanilla extract. In another bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt. Sift the dry ingredients into the wet ingredients, pausing two or three times to stir, and keep stirring until all the large lumps are gone.
  • Pour the batter into the cupcake liners until they are about two-thirds full. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Cool on a wire rack.
  • When cool, whisk the chocolate glaze ingredients until smooth and spread the glaze on the cupcakes. If you choose, top with sprinkles.

Nutrition Facts : @context http//schema.org, Calories 203, UnsaturatedFatContent 6 grams, CarbohydrateContent 35 grams, FatContent 7 grams, FiberContent 2 grams, ProteinContent 2 grams, SaturatedFatContent 1 gram, SodiumContent 153 milligrams, SugarContent 24 grams, TransFatContent 0 grams

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