Boost your antioxidant levels with these drool-worthy matcha green tea cupcakes! They are as beautiful as they are delicious! You can feel good about eating these yummy sweets because matcha powder is also a natural energy booster, so you’ll be sprinting to the gym after indulging! If you’re not a fan of making desserts from scratch, just cheat (no one will know!) and use boxed white cake mix instead. Your green tea cupcakes will be fluffy and flavorful. Either way, these cupcakes will make your guests green with envy!
Matcha green tea powder is the secret ingredient in these delectable cupcakes!
Fluffy matcha green tea cupcakes can be made from scratch or with boxed cake mix!
- For the cake:
- 2 cups flour
- ½ tablespoon baking soda
- ¼ teaspoon salt
- 2 tablespoons matcha powder
- 1 stick of unsalted butter, plus 2 tablespoons (room temperature)
- 1 ½ cups sugar
- 2 eggs plus 1 egg yolk, slightly beaten
- ⅔ cup skim milk
- For the frosting:
- 2 sticks unsalted butter (room temperature)
- 4 ounces cream cheese
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons matcha powder
- 2 tablespoons half-and-half or milk
- Preheat the oven to 350 degrees. Place cupcake liners into cupcake pans. In a small bowl combine the dry ingredients: flour, baking soda, salt, and matcha powder. Set aside.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add in the eggs and continue to mix until fully incorporated. Slowly add in the dry ingredients in three batches until fully mixed, adding in the milk last.
- Fill the cupcake liners ¾ full and bake for 18 to 20 minutes until a toothpick tester comes out clean. Cool the cupcakes on a wire rack.
- CHEAT: You can use boxed white cake mix for this recipe as well, adding the matcha powder to the mixture.
- Meanwhile, in a large mixing bowl and electric mixer fitted with a whisk attachment, beat the butter on medium until light and fluffy. Add the cream cheese and incorporate well until smooth. Add in 2 cups of powdered sugar, one cup at a time, mixing until well blended. Add in the vanilla, matcha powder, and remaining 2 cups of powdered sugar, one cup at a time. Frosting should be thick and smooth.
- Pipe the frosting onto the cupcakes and decorate with sprinkles if desired.
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This super easy, crazy delicious Spicy Scallop Crudo recipe was inspired by a starter dish I had at my favorite wine tasting bar, Stem Wine Bar. These succulent scallops cook themselves in citrus juices, just like ceviche. We threw in every citrus under the sun — lemons, limes, oranges, and grapefruit. Just four hours later and, voilà, you will not believe how amazing these taste! We’ve added some heat with jalapeños and shaved radishes, and brightness with colorful cilantro and red bell peppers. Serve them in a scallop shell or martini glass. So impressive!
These delectable scallops will cook themselves in the citrus juices, making it such an easy appetizer. Impressive too!
- ¾ pounds fresh sea scallops
- 2 lemons freshly squeezed
- Zest from one orange and freshly squeezed
- 1 lime freshly squeezed
- 1 ruby red grapefruit, freshly squeezed
- 1 large garlic clove, crushed
- 1 jalapeño, seeded and thinly sliced
- 4 radishes, thinly sliced
- 2 tablespoons red onion, diced or thinly sliced
- 2 tablespoons red bell pepper, seeded and small diced
- 1 tablespoon fresh cilantro, chopped (more for garnish)
- Pinch of salt & pepper, to taste
- Clean and remove the small muscle from the scallops. Slice the scallops in half length-wise. Set scallops aside.
- In a medium mixing bowl, add the juices from the lemons, orange, orange zest, lime, and grapefruit, stir together well. Stir into the bowl the garlic, jalapeño, radishes, onion, bell pepper and cilantro. Season with salt and pepper. Add in the scallops making sure the scallops are soaking in the juices. Cover and refrigerate for at least four hours (the scallops will cook naturally in the juices). Sprinkle more cilantro on top when ready to serve.