The past weekend, I made these panda cupcakes for a customer who requested them. I like using a combination of gum paste and fondant because gum paste dries a lot faster. I have pre-coloured black fondant (which saves a lot of time) so I used that for the eyes. These panda decorations came out really cute, me thinks :)
Many readers have asked me for a green tea cupcake recipe, so here it is! You can always substitute green tea powder with matcha if you prefer. What’s fantastic about this recipe is that the cupcakes come out super moist and fluffy, and the buttercream is light and not too sweet. This is the reverse method, where the wet ingredients are added in the end as opposed to beating the butter and sugar at the beginning.
green tea cupcake base
5g green tea powder
1.5 tbspn baking powder
pinch of salt
40g butter, room temperature
1 large egg
1 tspn vanilla extract
1. Sift flour, green tea powder, sugar, baking powder, and salt into the bowl of a standup mixer. With a paddle attachment, mix until well distributed.
2. Add the butter and mix on low until you get a sandy texture – the butter should be incorporated with the other dry ingredients.
3. On the lowest speed, slowly add in half of the milk.
4. Mix in the egg and vanilla extract to the milk and pour it slowly into the batter.
5. Scrape the bottom and sides of the bowl. Mix until the batter is smooth with no lumps.
6. Spoon batter into cupcake liners. Bake in a 325F oven for 19-20 minutes.
:: partly adapted from hummingbird bakery
green tea buttercream
3/4 cup unsalted butter, room temperature
1/4 cup icing sugar, sifted
1/5 tbspn green tea powder
1. Combine all ingredients into a mixing bowl and mix until light and fluffy.