A Matcha Highlight Part Three: Cooking with Matcha
Here’s a fun, easy recipe using tea. Try to use high-grade matcha, such as Art of Tea’s Grade A Matcha since the quality will greatly affect the end result.
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- 24 cupcake liners
- 2 sticks unsalted butter (left at room temperature to soften)
- 2 cups sugar
- 2 large eggs
- 2 large egg yolks
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 cup milk
- 3 tbsp Art of Tea’s Grade A Matcha
- 1 tub of Cream Cheese Frosting
- Preheat your oven to 350.
- Using a mixer or hand blender, beat the butter until soft.
- Add sugar and beat for a couple of minutes, until light and fluffy.
- Add eggs and egg yolks one at a time, making sure to combine each one with the mixture fully before adding the next.
- In a separate bowl, whisk together flour, baking powder, and salt. Then add this dry mixture to the batter and mix to combine.
- In a separate bowl, mix the matcha in with the milk using a whisk. Add to the batter and mix to combine.
- Use a spoon to put the batter into the cupcake liners, filling each one 2/3rds of the way.
- Bake for about 22 minutes or until a toothpick comes out clean.
- Allow cooling on a rack before frosting.
- Scoop the frosting into a bowl.