Foothills Herbal & Apothecary

Green Tea Cupcakes with Coconut-Banana Matcha Cream Cheese Frosting
Preheat oven 350 degrees F (177 degrees C)
Line a standard cupcake/muffin tin with paper liners

1 cup cake flour
1/2 cup all purpose flour
1/4 tsp salt
2 tsp baking powder

2 large eggs
2/3 cups granulated sugar
1/2 cup (1 stick) unsalted butter, room temperature

2/3 cup strong brewed green tea, cooled
Zest of 1 lemon
1/2 tsp pure vanilla extract (I used 4 drops of commercial natural passion fruit flavoring)

In a medium bowl, sift the dry ingredients together and set aside.
In a mixer bowl cream together the butter and sugar, when light and fluffy, add the eggs one at a time, scrape down the bowl.
Optional, I added 1 drop of green, and 2 drops of yellow natural food coloring
Add the lemon zest and vanilla, then alternately mix in the green tea, and the dry ingredients until well incorporated.

Scoop evenly into cupcake liners, tap on the counter to settle and release any air bubbles
Bake approx. 13 minutes, until pick inserted in center comes out clean.
Cool completely on a wire rack before frosting.

Frosting
2 cups confectioners sugar
8 ounces (1 packet) of cream cheese at room temp
1/4 cup (1/2 stick) unsalted butter, room temp
1 Tbls. Organic Coconut-banana Matcha Powder**
In a mixer bowl, cream the butter and cream cheese until fluffy, add the dry ingredients and mix SLOWLY, scrape down the sides, mix until a nice even light green color is achieved.
Fill a cake decorator bag with star tip, you may want to slightly chill the frosting for a few minutes if it is quite warm. Pipe frosting onto completely cooled cupcakes.
Optional to dust the top with a little more of the organic coconut-banana match powder**

**Organic coconut-banana matcha powder is available in my Tea Shop at foothillsherbal.com
Unflavored matcha may be used, if so, you might want to add 1/2 teaspoon of vanilla extract or lemon juice to the frosting to brighten up the flavor.