I drink green tea most days. I find it keeps me focused at work and keeps my insides warm and full and my hands busy. I love the refreshing aftertaste green tea leaves me with. I am new to the “tea scene” and have really only tried a few variations, but green is my current favourite. Which do you prefer?
Ever since my chance encounter with a Green Tea Kit-Kat from Japan, I have been seeking more green tea-inspired sweets. I came across a recipe for chocolate cupcakes with chai buttercream, and thought I’d improvise by using green tea instead.
These cupcakes are amazing. Unfortunately (or fortunately?) for me, Alex doesn’t have much of a sweet tooth. But even he thought these cupcakes were fabulous. The cake itself is moist and rich, whilst the subtly green tea-infused buttercream melts in your mouth.
This recipe can also be adapted for vegans as was originally intended, by using a non-dairy milk, non-dairy margarine, and creating your own buttermilk substitute by combining a non-dairy milk with vinegar.
- 1 cup buttermilk (sub 1 cup milk of choice + 1 tsp vinegar or apple cider vinegar*)
- ⅓ cup vegetable oil
- ¾ cup sugar
- 2 tsp vanilla
- 1 cup plain flour
- ⅓ cup cocoa powder
- ½ tsp baking powder
- ¾ tsp bicarb (baking) soda
- ¼ tsp salt
- ⅓ cup margarine
- 2 cups icing sugar
- 2 green tea bags
- 2 tbsp boiling water
- 2 tbsp milk of choice
- ¼ tsp cinnamon
- Preheat oven to 180°C/350°F (fan-forced: 160°C/320°F). Grease or line a 12-capacity muffin tin.
- In a small bowl, whisk together buttermilk (or substitute), oil, sugar and vanilla.
- In a large bowl, sift the dry ingredients and mix briefly. Add the wet ingredients and mix until combined.
- Pour batter evenly into each cupcake mould, until each is about half-full. Bake for 25 minutes. Let cool completely before coating with icing.
- In a tiny bowl or cup, brew the two teabags in the boiling water and let sit for 10 minutes. Squeeze bags well. Add milk and mix.
- Beat margarine with electric beaters until soft. Add tea liquid, sifted icing sugar and cinnamon. Beat for 5 minutes at medium speed until light and creamy.
- Ice the cupcakes and serve.
- For buttermilk substitute, combine vinegar and milk and whisk. Leave to sit for 5 to 10 minutes.