#BakingWithKids: Green Tea Cupcakes

Last Tuesday our kitchen is visited by @maknyes and @perempuangimbal along with their kids. We were going to make cupcakes together, yay! Could you imagine what it was like to do baking with three kids around? A three month-old and a less-than-1-year-and-a-half babies (and their moms have to carry them along on the whole baking process) plus a preschooler who wouldn't stop shouting something like, "I wanna do that! Can I do that? Can I try that? I can do that by myself!" 

So here we are, the chaotic bakers who somehow manage to accomplish the impossible mission of baking green tea cupcakes with kids tagging along.  

The first try. This is what happen when I let my preschooler do the frosting. Messy!

Those first 12 mini cupcakes (for each person) are gone in considerably short period of time. So a couple days after that @perempuangimbal came back and we baked the second batch, without the kids this time. 

The second batch. Because one is never enough. These babies look like cookies, don't you think?

See? Neat frosting this time! The cream cheese frosting is a bit too runny though, I didn't know what was wrong. 

Forget that runny frosting altogether, behold vanilla ice cream!

Green Tea Cupcakes

Adapted from allrecipes.com

Yields: about 36-40 mini cupcakes

Ingredients:

1 and 1/2 cups cake flour

1/2 cups bread flour

1 tsp baking soda

1 tsp salt

1 and 1/2 tablespoons good quality matcha powder 

1 cup sugar

1 cup oil

3 eggs

1 cup yogurt

For frosting:

1 cup confectioners' sugar

2 teaspoons matcha powder

2 tablespoons butter

85 grams cream cheese

1 and 1/2 teaspoons milk (don't add this if you already get the right consistency)

Methods:

Preheat oven to 175 degrees C. Sift flour, baking soda, salt, and matcha together. Set aside.

Beat sugar and oil together. Add eggs, whisk until smooth. 

Fold in the flour mixture gradually and alternately with the yogurt, stir after each addition until incorporated. Spoon the batter into cupcakes tin lined with paper cups.

Bake until a toothpick inserted into the middle of the cake comes out clean. It took 12-13 minutes in my oven (I used mini muffin tins). Let cool completely. 

For the frosting, sift together confectioners sugar and matcha powder. Combine with butter and cream cheese, beat until smooth. No need to add milk if the frosting is smooth enough.

You could add more confectioners sugar if your frosting is too soft like ours, but it would taste very sweet. You could also try adding more cream cheese. 

Decorate your cupcakes with the frosting.

Serve cold or at room temperature.