Last Sunday I headed uptown to my friend Agathe’s apartment to attempt to bake some “Matcha Green Tea” cupcakes, from a recipe created by her company, Red Velvet NYC. Think Blue Apron, but for desserts! I was a little nervous because I couldn’t even remember the last time I sifted flour, let alone made my own frosting (try never). But she was a great teacher and encouraged me to do each step on my own, even when I felt like I had no idea what I was doing.
Because I am such a visual learner, I love that Red Velvet NYC has pictures to go along with their recipe text. That might sound like a no brainer, but think of all the recipes out there that are just listed in a cookbook with no photos to accompany it! I get so lost and overwhelmed that I usually just give up. But I love how beautiful the photos are on the recipe cards that come in the box, plus every ingredient is perfectly portioned out so you have exactly what you need.
Click the read more button below to see step by step photos and directions on how to make these yummy cupcakes! xo
MATCHA GREEN TEA CUPCAKES
(Photography courtesy of Red Velvet NYC)
STEP 1: Start by unpacking your Red Velvet kit and preheat the oven to 350° F. Bring butter to room temperature. Line up 24 cupcake cups. In a medium bowl, sift cake flour, baking powder, baking soda, and the green tea powder (for cakes) and mix well, then set aside.
STEP 2: In a large bowl, using an electric mixer or whisk, add eggs and beat for 1 minute, until they start to look pale and frothy. Add granulated sugar and beat for another 5 minutes. Add vanilla and vegetable oil and continue to beat for 1 minute.
STEP 3: Reduce the speed on the electric mixer to low, and alternate adding the flour mixture and buttermilk, beating until *just* combined.
STEP 4: Divide the batter evenly among cupcake cups, filling each two-thirds full. Place on a baking sheet and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool on a wire rack. Sift the confectioner’s sugar and set aside.
STEP 5: In a small bowl, using a small spoon, mix the green tea powder (for frosting) with the heavy cream into a paste, smoothing out any clumps. In a medium bowl, with a whisk or electric mixer on medium speed, beat butter for 2 to 3 minutes, until smooth and creamy (it will start to turn white in color). Add green tea paste and continue to beat on medium speed, then slowly add the confectioner’s sugar, and beat until fully incorporated.
STEP 6: Frost cooled cupcakes using piping bag provided. To fill the bag, fold over the top to form a cuff, scoop in frosting, then unfold and twist to push frosting down, releasing any air bubbles. Follow a circular motion by starting from the outside and working inwards with frosting. Sprinkle gold sprinkles and serve!
Check out their gorgeous site here to read about all the recipes they offer, plus you can save 20 percent off right now on your next purchase by using the code MYSTYLEPILL so make sure to snag this deal while it lasts!
P.S. I wanted to document the whole process and show each and every step as I went along, so I snapped a bunch of photos on my phone to show you guys.
Check them out below!
I can’t believe I made my own frosting!!!
P.S. I think now that I have “totally” mastered the cupcake making thing, I want to try making this chocolatey goodness next!
Hope you guys enjoyed this post and let me know if you’d like to see more recipes and food content on the blog in the future! xo
