These cupcakes have not been my favorite as far as flavor goes, however, they are adorable so I had to share. The cupcakes have a strong tea flavor so if you dislike the flavor of tea, make regular cupcakes and just add green food coloring.
Match Cupcake Ingredients:
- 2 1/2 cups cake flour, sifted
- 1 1/4 cups sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 3 tablespoons matcha (green tea) powder
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 eggs
Matcha Buttercream Frosting Ingredients:
- 1 1/2 sticks (6 ounces) unsalted butter, softened
- 2 1/2 cups confectioners’ sugar
- 2 tablespoons milk
- 1 tablespoon matcha (green tea) powder
Frankenstein Decoration Ingredients:
- Black/Brown fondant
- White fondant
For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan or two with 24 cupcake liners.
In a large bowl, mix together the flour, sugar, baking powder and salt until thoroughly blended.
Whisk together the milk and oil, and add to the dry ingredients. Beat for 2 minutes on medium speed. Add the matcha powder, almond and vanilla extract and eggs and beat again for 2 minutes on medium speed. Pour the batter into the pans, filling three-quarters of the way full. Bake until cakes test done, about 15 minutes. Allow cupcakes to cool completely.
For the buttercream: Place the butter in the bowl of an electric stand mixer fitted with a whisk attachment. Add one-third of the sugar and blend well. Add in the remaining sugar one-third at a time, blending well between each addition. Add in the milk and matcha powder and beat until light and fluffy.
Spread the buttercream on top of the cooled cupcakes.
Make all of the parts of Frankenstein with fondant as shown below. To make the hair, I rolled out the fondant and then cut a zig zag patter about 1/2 an inch from the edge.
Then place the fondant pieces on the freshly frosted cupcake.