These Green Velvet Matcha Cupcakes have the same light and fluffy texture of a red velvet cupcake. Little bites of matcha heaven, topped with a delicious cream cheese frosting.
I wanted to bake a green cupcake in honour of St.Patrick’s day. Here I’ve combined two of my favourite flavours, Red Velvet and Matcha to create Green Velvet Matcha Cupcakes!
The combination of buttermilk and vinegar affect the acidity of the cake, which gives its characteristic fluffy texture. If you love Red Velvet Cake as much as you do Matcha, then you’re sure to love this Green Velvet Matcha Cupcake recipe. I’ve baked many red velvet cakes before and my most recent red velvet bake was from the Humming Bird Bakery Cookbook (now, officially, my favourite red velvet recipe!). I based my Green Velvet Matcha Cupcake on this same recipe, just adapting it slightly to create these, more unusual, Green Velvet Matcha Cupcakes instead.
Green Velvet Matcha Cupcakes
All that is required is to substitute the cocoa powder with matcha powder and there is no need to add food colouring as the matcha powder will provide a natural colouring. However, if you’re looking for a more vibrant green colour, then I recommend using the Wilton Colour Right colour system. To create a vibrant green colour use 2 drops of blue to 16 drops of yellow.
Green Velvet Matcha Cupcakes
Best served with hot coffee or a hot matcha tea.
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Happy St. Patrick’s Day. gx
- 150 g plain flour
- 150 g sugar castor
- 60 g butter at room temperature
- 1 egg
- 1.5 tsp matcha powder
- 1/2 tsp vanilla extract
- 120 ml buttermilk
- 1/2 tsp salt
- 1/2 tsp bicarbonate of soda
- 1 1/2 tsp white wine vinegar
- 300 g icing sugar sifted
- 50 g unsalted butter at room temperature
- 125 g cream cheese cold
- 1/2 tsp matcha powder plus extra for sprinkling
Preheat the oven to 170C (325F)
Put the room temperature butter and sugar into your mixer and beat on medium speed until light and fluffy
Add the egg and beat on a higher speed until all is well combined
In a small dish mix together the matcha powder with vanilla extract and your food colouring until you have a thick paste
Add the green paste mixture to the mixing bowl with the butter and sugar and continue mixing until you have a lovely green cake batter
Scrape down any excess mixture from the sides with a spatula then turn the mixer down to slow and slowly pour in half the buttermilk
Beat until well mixed, then add half the flour
Repeat this process until you've no more flour or buttermilk.
Scrape down the sides of the bowl and turn the mixer to a high speed and mix until you have a very smooth even mixture
Once you have a lovely smooth mixture, turn the mixer to low and add the salt, bicarbonate of soda and the vinegar
Beat until all well combined, turn up the speed and continue beating for a few minutes
Scoop the mixture into cupcake cases until 2/3rd full and bake in the preheated oven for 20-25 minutes, or until the sponge springs back when pressed, or a skewer inserted into the centre comes out clean
Leave the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool fully.
Once the cupcakes are cooled you can spoon on the cream cheese frosting.
Beat the icing sugar and butter together in a free standing mixer, with paddle attachment, on medium speed (you can also use electric whisk or do this by hand but will take longer)
Once the butter and icing sugar mixture is well combined add the cream cheese and the matcha powder in one go and beat until it's all incorporated
Turn the mixer to a medium-high speed and continue beating for at least 5 minutes or until it is light and fluffy.
Be careful to not over-beat as the frosting can quickly become runny