a royal icing lily: no, the stamens are not edible
buttercream violet drop flowersHere's my original recipe for these matcha cupcakes. Decorate with a matcha buttercream base for a grassy look and top with piped buttercream flowers.
4 T cold cream cheese, cubed
- Preheat the oven to 350 degrees F and line 12 muffin pans with paper cups
- In your mixing bowl, combine flour, sugar, baking powder, salt and matcha until thoroughly combined
- Whisk together the oil and milk and add to the dry ingredients. Beat for 2 minutes on medium speed
- Add the egg, vanilla and almond extract and beat again for 2 minutes on medium speed
- Divide the cold cubed cream cheese evenly between the 12 lined muffin pans. Pour the batter over the cubed cream cheese, filling at least halfway.
- Bake for approx. 20 minutes, until the cakes test done
- Remove the cupcakes from the pan and allow to cool on a rack.
- Decorate with Matcha Buttercream
MATCHA BUTTERCREAM FROSTING
6 oz (1 1/2 sticks) unsalted butter, softened
2 cups confectioners' sugar
2 T milk
a few drops almond extract
1/2 t organic matcha, or to taste.
nb: You can divide your buttercream, setting aside some for the matcha flavouring and colour the rest of the buttercream for flowers.
- Place the softened butter in a large mixing bowl
- gradually add the confectioners' sugar a little at a time to the butter, beating continuously. continue until all the sugar is blended in
- Beat with the mixer until the icing is pale and fluffy
- Beat in the milk until well combined
- At this point, you can divide your buttercream for your green matcha base and buttercream flowers. Leave what you need for the green coloured buttercream in the mixing bowl. Add the matcha and beat until well combined.
- Use gel food colouring to colour the rest of the buttercream for the flowers.
- Decorate with drop flowers, polka dots, vines, daisies, etc.
ANY LEFTOVERS?a cupcake in my favourite cupcake holder
there's no danger of smushed cupcakes while you're travelling
Bring cupcakes to work in these nifty Cup-A-Cake holders. Make sure you fit the cupcake against the plastic prongs instead of simply plopping the cupcake on the base of the holder. I made that mistake initially and squished the top of the cupcake. The cupcake is supposed to "float" in mid-air, held by the prongs. I used large cupcake liners and there was plenty of room between the cupcake and the base.
I purchased these at Williams Sonoma in Vancouver.
2903 Granville Street
Vancouver, BC(778) 330-2581
I wouldn't have imagined anything involving a pastry bag would be a pain for you after these beauties! Nice work. I've yet to try making flowers, despite my owning a few tips. I guess I haven't run into a sufficiently large quantity of buttercream L)
These are amazing!!!
Those cupcakes look amazing! Great decorations. I really like baking with matcha. The cream cheese filling sounfds great!
How lovely - Please don't tell me you made all these in one day. I have this vision of 15 pastry bags, different colours, different consistencies - what a load of work!!! but they're absolutely gorgeous.
No way, I'm a stasher. I have a load of prepared royal icing flowers on hand. They keep quite well. I made all the buttercream flowers from the same batch: I put a bit of matcha into one batch to cover the cupcakes for a level surface and just divided the rest of the buttercream into 4 or 5 custard cups and added gel paste colouring to each. I use disposable piping bags and multiple tips too so I don't have to wash everything to switch colours.
How beautiful - you're an artist!
Oh my god, u are extremely talented and ur decoration is very beautifull.I love your selection of colours.
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