So my friend J offered to let me use her genuine matcha green tea for my next experiment and so here is my recipe:
-3 large eggs (it was supposed to be 2 large eggs and 2 large egg yolks; but I thought that was too much and Beb was busting my chops about it so, to compromise, I put in 3 large eggs... lol!)
-2 tablespoons matcha green tea powder
-1 cup milk
-2 tablespoons baking powder
-1/8 teaspoon salt
-1 cup all-purpose flour
-1 cup (2 sticks) unsalted butter, room temperature (but I cheated and used the spreadable kind!)
-2 cups sugar
1) First, I pre-heated the oven to 350 degrees. I then mixed the green tea powder and milk in a bowl.
2) Then I mixed in the rest of the dry ingredients as well as the butter together with a whisk until fully mixed (an electric mixer is best to avoid lumps in the cupcakes).
3) I then mixed in the green tea milk with the dry ingredients until fully mixed. If you're using a whisk, it'll be good to pour the mixture through a sift(?) to remove lumps.
4) I then pour it as carefully as I could into the muffin tray (you could use a circle or square pan too to make a cake!) and put it in the oven for 20 mins. After 20 mins, I used a knife (you could use a fork or a kabob stick) to poke threw a cupcake. If nothing attach to it, then it's ready. If the wet mixture sticks to it, then let it sit for a few more minutes until you check it again.
I let it sit for a bit then transferred them to a plate so that it doesn't cook some more. If you look closely, you can see some white lumps and that's because the flour wasn't fully mixed; a mixer is best (I'll get it when I can afford one! lol!). Serve when cooled.
It had some green tea flavor and tasted pretty good, but I thought it was great warm with a scoop of Rosalani Macadamia Nut Ice Cream!
I think I'm going to try and continue to improve this recipe. I think a little bit of veggie oil will make it moister (?). I do want to try and make green tea cheesecake though! Someday soon!
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