Matcha Frosting
If you like matcha, this matcha green tea frosting is going to be your new bestie! Not only the color will win you over, but the flavor is outstanding.
Along with the matcha, I added vanilla and almond extract, giving this frosting a rich smooth flavor you’re bound to love.
Another time I added a few tiny drops of mint extract, giving this frosting a bright flavor profile.
I have purchased matcha online and in a local store and found it to have a nice taste. I’ve read some info that if the matcha isn’t of good quality, it’ll taste chalky.
Matcha is actually 100% green tea leaves that have been ground into a fine powder, matcha has a richer, more buttery flavor than green tea.
So purchasing the best matcha will result in better flavor and texture. Ceremonial grade matcha powder might be the best way to go.
It can be more pricey if you’re only purchasing matcha for this recipe, use what you find and add in more extract if you find it a bit chalky.
This matcha buttercream frosting adds great flavor to vanilla or chocolate desserts. I paired it with chocolate cupcakes. Enjoying matcha on desserts may just be my new favorite way to have it. Try matcha frosting on this vanilla cake, or these sugar cookies.
Since it’s March and all things mint and chocolate are a winning combination, give this matcha frosting a try with the added mint, it’s a brand new twist on a “shamrock” sweet treat.
To create the FLAT frosting to write on, pipe the frosting on the cupcakes with a piping bag fitted with a large round piping tip.
Then turn the cupcakes over onto a parchment paper lined baking sheet and press the cupcakes evenly to flatten the frosting, place the cupcakes in the fridge until the frosting is cold. Then peel the cupcakes off the frosting.
Be sure to check out my post on flat frosting here.
Reserve some white frosting for contrasting writing, or color some black.
I use an 857 piping tip (6B is similar)for this pretty design. It’s one of my favorites!
Just hold the piping tip into the center of the cupcakes and add pressure and create the dollop, adding pressure to a small turn to create the pretty design.
Did you know green is my favorite color? And this shade of matcha green is a true winner!
I love using dark cupcake liners especially with chocolate cupcakes, and don’t be mistaken, vanilla cupcakes look great in them too.
Aren’t these just the cutest cupcakes for St. Patrick’s Day!
Both printable matcha frosting and chocolate cupcake recipes are below.
Items used to make cupcakes and frosting
Matcha Frosting
Ingredients
- 1 cup cold butter
- 2-3 tablespoons matcha powder
- 3 tablespoons heavy cream, room temp
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract or mint extract or both
- 1 1/2 cups powdered sugar
Instructions
- In the bowl of a mixer, beat butter for 4 minutes, until light and fluffy in color and texture.
- Scrape down the sides and bottom of the bowl to be sure all the butter is equally mixed. Mix an additional minute as needed.
- Combine the heavy cream with extracts along with the powdered sugar, creating a thick paste.
- Add that to the butter mixture and mix until fully incorporated on medium speed for 3 minutes.
- Add in the matcha green tea powder and mix to combine well.
- Give it a taste and be sure you've added enough extract and matcha.
- Place frosting into a piping bag with the tip you want to use. I used an 857 piping tip for the star burst style. and a round tip such as #806.
- Be sure to pipe frosting on completely cooled cupcake or cake. Then place them in the fridge to firm up, if you want flat frosting, pipe with a smooth round tip, then turn cupcakes over onto parchment paper lined baking sheet and place in fridge until completely cooled. Then peel the cupcakes off the parchment paper and write on them with contrasting colored frosting, if desired.
24 Chocolate Cupcakes
Ingredients
- 3/4 cup unsweetened Hershey's cocoa
- 1 1/2 cups boiling water
- 2 teaspoons instant coffee (optional)
- 3/4 cup butter
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Instructions
- Preheat oven to 350°
- Line the cupcake pans with liners
- In a medium bowl combine the cocoa, boiling water, and instant coffee (alternatively, you can use hot coffee) whisk until smooth and allow to cool.
- In a large bowl of a mixer, beat the butter and sugar, and add in the eggs one at a time, mixing on low to incorporate each egg. Add vanilla and mix on medium for 3-4 minutes until the mixture is well combined.
- Add in the flour, baking soda, salt, and baking powder and mix on low until combined.
- Add in the cocoa mixture and mix on medium to low speed until you feel it won't splash. Then increase to medium speed and mix until just combined about 30 seconds.
- Scrap down the bowl to be sure everything is combined.
- Place 3 tablespoons of batter into each cupcake liner in the pan.
- Bake at 350° for 18-20 minutes, until a toothpick comes out just clean, do not overbake.