“For all green tea followers. Your customary cupcakes but with a delicious twist 😉 These cupcakes are fairly dense and in actuality yummy. Must you want frosting, bear your bask in and add some green tea powder to it.”
Ingredients:
- 1/2 of cup unsalted butter, softened
- 1 1/four cups white sugar
- 2 eggs
- 1/2 of cup milk
- 1/2 of teaspoon vanilla extract
- 2 1/2 of cups all-reason flour
- 2 tablespoons green tea powder (matcha)
Directions:
- Preheat oven to 350 degrees F (175 degrees C).
- Line 12 muffin cups with paper liners.
- Cream unsalted butter in a mixing bowl with an electric mixer on medium hunch except comfy and creamy. Step by step beat in sugar, about 1/three cup at a time, beating except the mix is fluffy.
- Beat in eggs, beating effectively after every egg; combine in flour and green tea powder except thoroughly mixed.
- Spoon batter into the ready muffin cups, filling them about three/four plump.
- Bake within the preheated oven except a toothpick inserted into the heart of a cupcake comes out with moist crumbs or neat, 20 to 25 minutes.
- Allow cupcakes to chill in muffin tins for quarter-hour sooner than inserting off to achieve cooling.
