Summer in a cupcake

When I saw this recipe, I knew I had to try it! The only hitch was that it called for matcha (a finely milled Japanese green tea). When I finally found it at Whole Foods, it cost $26 for a couple of ounces... so the plan definitely needed to change. I wanted to preserve the spirit of the original recipe, so I decided to infuse the milk with green tea from tea bags instead. It definitely didn't turn the cupcake green like the matcha would, and wasn't a very strong flavor, but I decided it was definitely a valuable addition. The cake didn't taste like vanilla and had a bit more sophistication and subtlety. If you happen to already have matcha at home, I would encourage you to try it (add 1 Tbsp to the dry ingredients). 

Green Tea and Strawberry Cupcakes
Adapted from Sweetest Kitchen
Makes 12 cupcakes

3/4 C + 2 Tbsp cake flour
1/2 C + 2 Tbsp all-purpose flour
1 C sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 C unsalted butter, softened, cut into 1-inch cubes
2 eggs
1/2 C whole milk
3-4 bags of green tea
1/2 tsp vanilla extract
Strawberry jam or preserves

Directions: Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. Microwave the milk until hot, then steep with 3-4 green tea bags (make sure it can sit for at least 6 minutes). Combine flours, sugar, baking powder, and salt in a large bowl. Add butter, mixing until the cubes of butter are peanut-sized or a little smaller. In another small bowl, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat. Divide batter evenly among cupcake liners, filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, about 20 minutes. Transfer to a wire rack to cool completely. Once cupcakes have cooled completely, use a sharp paring knife or apple corer to cut out a small circular area of the cupcake center. Fill hole with strawberry jam.

Strawberry Buttercream
Adapted from Martha Stewart
Makes about 2 1/2 cups

2 egg whites
1/2 C + 2 tablespoons sugar
1 1/2 sticks unsalted butter, softened, cut into small pieces
3/4 C fresh strawberries, pureed

Directions: There are a couple of things that I learned while working in the kitchen for the good folks at Sugar Butter Flour, and they definitely will save you a LOT of wasted egg whites and sugar. First off, make sure you put the egg whites and sugar in a heatproof mixer bowl that is COMPLETELY DRY. Even the slightest drop of watter in the bowl will make it impossible to whip the eggs correctly. Heat the bowl of egg whites and sugar over a pot of simmering water (make a double boiler). Whisk pretty constantly until sugar dissolves. You'll know it's at the right point when you can't feel any sugar crystals when rubbing the mixture between your forefinger and thumb. It's the right temperature when you can hold your finger in the bowl for a few seconds before it gets too hot.

Remove from heat and beat on medium-high speed until stiff, glossy peaks form. Reduce speed to medium, and add butter, 1 piece at a time, beating well after each addition. With mixer on low, add strawberry puree, and beat until smooth. Use immediately, or cover, and refrigerate for up to 3 days.


This, folks, is stiff and glossy!