Milk/Cream

Green Tea Latte Cupcakes

by:
May 17, 2017
Photo by Erica Hom
Author Notes

Soft matcha cupcake soaked in 3 sweet milks and topped with a mascarpone whipped cream —Erica Hom

  • Makes 24 cupcakes
Ingredients
  • For the Cake (*adapted from Life Love and sugar)
  • 2 1/2 cups All Purpose Flour
  • 1 cup Sugar
  • 3 teaspoons Baking powder
  • 1 teaspoon salt
  • 1 cup Milk
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 1 cup water
  • 3 1/2 teaspoons green tea powder
  • 1/4 cup condensed milk
  • 1/2 cup evaporated milk
  • 1/2 cup whole milk
  • For the Frosting
  • 1 1/2 cups Heavy Cream
  • 1 tablespoon powdered sugar
  • 1 teaspoon Vanilla extract
  • 8 ounces Mascarpone cheese
In This Recipe
Directions
  1. Preheat oven to 350F; Line Cupcake tins
  2. Combine all the dry ingredients (Flour, sugar, baking powder, and salt)in a large mixing bowl. Set Aside.
  3. Combine all wet ingredients except the water (Milk, eggs, vanilla, vegetable oil) in a bowl. Add wet ingredients into the dry.
  4. Mix until all combined. Add green tea powder and mix to combine.
  5. Slowly pour the water in the batter. Careful as it might splatter. The batter is very liquid, but don't worry, it's suppose to be.
  6. Pour batter into lined cupcake tins. I like to pour it into a large measuring cup with a spout first to help make this step a bit neater.
  7. Bake for 15-17 minutes.
  8. Once cakes have cooled, cut a hole into each cupcake. I used a piping bag tip to do this. Set aside.
  9. Mix all three milks together with a whisk. Slowly pour the milks mixture into each hole of the cupcakes.
  10. Make the frosting by whipping the heavy cream with the powdered sugar and vanilla. Once it reaches soft peaks, add the mascarpone cheese. Whip till it reaches stiff peaks.
  11. Pipe Frosting onto the cupcakes using a star tip.
  12. Dust with reserved green tea powder and enjoy! Keep Left overs in the fridge.

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