Matcha + Marshmallow Swirl Cupcakes
a sweet treat recipe
Lauren is a food and lifestyle photographer with a background in Nutrition. Creating in the kitchen has always been her happy place. As a realistic nutritionist, she provides a unique perspective on maintaining a balanced diet without compromising quality and taste. Lauren’s husband and 3 daughters are professional taste testers and often appear in her work. Her homemade recipes are not only healthy but also simple to prepare, making them a hit for the whole family. [Follow her on Instagram:
@healthyhomebakes]
A fluffy matcha + vanilla cupcake with marshmallow + matcha swirl frosting- tastes just like my favorite matcha latte.
TIME (ACTIVE) | 20 M
TIME (INACTIVE) | 20 M
TOTAL | 40 M
12 SERVINGS
| 1 cupcake
SPECIAL EQUIPMENT:
HAND MIXER OR STAND MIXER
- Set oven to 350°
- Line a muffin tin
- In a medium/ large bowl beat your butter and sugar with an electric mixer on medium/ high until light and fluffy
- Add eggs, vanilla and continue to beat 1-2 more minutes until well incorporated.
- Add your flour, baking powder, salt, and 1/2 cup milk. Saving the other 2 Tbs for later.
- Beat on medium with an electric mixer until nice and silky.
- Take half your batter in a small bowl, mix in 2 Tbs matcha powder, 2 Tbs milk and beat until incorporated.
- In your prepared muffin tin, add about 1/2 scoop of matcha mixture and 1/2 scoop of vanilla mixture alternating each cupcake until you've used it all up.
- Using a knife or toothpick, swirl the batters together.
- Bake at 350 for 16-20 min allowing cupcakes to cool completely before frosting.
2-3 days on counter & up to 7 days in the fridge.
Quick frosting tip: Mix your favorite store bought icing with 1/2 can of marshmallow fluff, 2 Tablespoons of Matcha—you have a quick and beautiful marshmallow matcha frosting.
food grade
powder
Matcha tea is a bright-green, fine-mesh powder. Its vibrant green color can add a nice visual pop to foods.
2 oz - JAR$7
2 oz - REFILL$6
8 oz - REFILL$19
