_Original Recipe - click here This Revised Version of Recipe written by Cassie
24 cupcake papers or 1/2 sheet pan / 350 degree oven ¾ cup butter (stick and a half) and 1/2 cup of vegetable oil 2 cups sugar 2 large eggs 2 large egg yolks 3 cups all-purpose flour 1 teaspoons baking soda 1 table spoon distilled white vinegar 1/8 teaspoon salt 1 cup buttermilk 2 tablespoons matcha tea 1 teaspoon vanilla extract
Beat butter on high until soft, about 30 seconds. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes. Add eggs/egg yolks one at a time, beat for 30 seconds between each.
Sift together flour, matcha, baking soda, and salt into a bowl, and
then whisk together to fully integrate matcha into the other dry
ingredients. Add to batter and mix to combine. Mix buttermilk with vinegar and vanilla. Add to the batter and mix until combine. Scoop batter into prepared into cupcake papers. Bake for 18-20 minutes until a cake tester comes out clean.
MATCHA BUTTERCREAM FROSTING
1 stick butter, room temperature 2 tablespoons half and half or light cream 1 tablespoon matcha powder 3 cups powdered sugar, sifted 1 teaspoon vanilla extract
1. Sift together matcha powder and powdered sugar, and then whisk until the mixture is the same color. 2. Beat butter briefly with vanilla extract. 3. Add the sifted powdered sugar with matcha. 4. Add cream and then beat until smooth.
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