Ingredients
Matcha Green Tea Mini Cupcakes
¾ stick unsalted butter (at room temperature)
1
large egg (at room temperature)
½ cup + 2 tbsp whole milk
1
tbsp + 1 tsp matcha powder
Pomegranate Cream Cheese Frosting
6
ounces cold cream cheese
2
tbsp butter (at room temperature)
1
¾ â 2 cups confectionerâs sugar, sifted
2
½ tbsp pomegranate molasses
Directions
1.
Matcha Green Tea Mini Cupcakes
2.
1. Preheat oven to 350° F.
3.
2. Cream the butter and sugar in a large bowl.
4.
3. Beat in egg, vanilla, salt, and baking powder
5.
4. Add half the flour and mix to just combine with the wet ingredients.
6.
5. Add half the milk and mix to combine.
7.
6. Repeat steps 4 and 5, adding the matcha powder with the last addition of milk.
8.
7. Beat at low speed until smooth and shiny, about 30 seconds.
9.
8. Divide batter among mini muffin pans lined with foils or papers. Bake for 12 minutes, rotating the pans after 7 minutes. A toothpick should come out clean.
10.
9. Cool on a wire rack until the cupcakes come to room temperature.
11.
Pomegranate Cream Cheese Frosting
12.
1. Using a handheld mixer, beat the cream cheese on medium speed until it is just soft.
13.
2. Add the butter and pomegranate molasses and mix to fully incorporate.
14.
3. Gradually add 1 ¾ cups sugar and mix well.
15.
4. Add the remaining ¼ cup sugar, if necessary, and beat well to incorporate (I found 1 ¾ cups to be enough, but some people like their frosting sweeter).
16.
Frost the mini cupcakes using a large star tip. Top each cupcake with a fresh pomegranate aril and dust with gold luster dust.
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