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 little bit about the recipe
A fluffy matcha + vanilla cupcake with marshmallow + matcha swirl frosting- tastes just like my favorite matcha latte.
SPECIAL EQUIPMENT:
Hand mixer or stand mixer
ACTIVE: 20m
INACTIVE: 20m
TOTAL: 40m
PRINT RECIPE
directions
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.
expiry
2-3 days on counter & up to 7 days in the fridge.
tips
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.
