Tokyo Cupcake

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup whole milk
• 1/2 cup matcha green tea powder

Directions:

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with cupcake liners.
2. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk the ingredients together until they are thoroughly combined.
3. Cut the softened butter into small pieces and add them into the flour mixture. Beat the mixture on low speed until the mixture is crumbly.
4. In a separate bowl, whisk the eggs and then add in the milk. Stir until the mixture is combined well.
5. Add the wet ingredients (egg and milk) into the flour mixture and mix until it is fully blended.
6. Fold in the matcha powder (add more if needed) and mix the batter until it’s well combined.
7. Scoop the batter into each cupcake liner, filling it about 2/3 of the way full.
8. Bake the cupcakes for 18-20 minutes or until a toothpick inserted in the center comes out clean.
9. Cool the cupcakes in the tray for 5 minutes to cool slightly before removing and placing them on a wire rack to cool completely.
10. Once it’s cooled, decorate with whipped cream or frosting if desired. Serve and enjoy!

Verdict:

This Tokyo Cupcake is a delicious and unique twist on the classic cupcake. The matcha green tea powder adds a subtle earthy flavor to the cupcake. Topped off with whipped cream or your favorite frosting, it’s a perfect dessert to brighten up your parties or events.

Serving suggestions:

Serve the Tokyo Cupcake with a scoop of vanilla ice cream or a cup of hot tea for an even greater flavor experience. You can also add some sliced fruit or berries on top of the whipped cream for a more natural and fresh taste.