green is the new cupcake.

So I just had to make these green tea cupcakes again, for three reasons:

1. It was my friend’s birthday and I know he likes them.

2. I didn’t get to eat any the last time (at least any baked ones).

3.The vibrant green color naturally radiated by the cupcakes was eclipsed by the decorating – albeit undeniably gorgeous decorating – and the world really needs to be exposed to the true color of these bad boys.

So, I whipped up another batch (and enjoyed more batter than the recommended daily allowance again).

Here’s how they looked naked:

it's not easy being green.

A little matcha powder sure goes a long way. It turned my fingers and countertop green too. But look at that color! If the power ever went out, I could set up a cupcake trail as a guide and eat my way from room to room. 

And here’s the finished product:

cupcakes worth envying.

I used a plain buttercream frosting which complimented the matcha powder nicely, and accentuated the color of the cakes as well. I sprinkled them with a green dusting sugar and sent my little Frankensteins out into the world to do my bidding (insert evil laugh here).

cupcakes in bloom.

I was commissioned to do cupcakes for a Japanese-themed birthday party over the weekend. They requested “cherry blossom cupcakes” which I’d never done before, but was confident I could do without any problems. They were not sure what flavor they wanted though, so I suggested “green tea.” I had made green tea cupcakes a few years ago for a Japanese dinner party I was attending at a friend’s house. I remembered them being good, so I figured they were worth another shot. The customer liked the suggestion, and requested half of them green tea, the other half red velvet. So I got to work.

red velvet with red blossoms

I did the red velvet first since I knew how they would turn out, having made red velvet numerous times. I made the “blossoms” red to match (how ingenious of me).

green tea with pink blossoms

I then moved on to the green tea. I used pink blossoms for these, because, have you ever seen a green cherry blossom? I didn’t think so. (Side Note – have you ever seen a live owl? Randomly  last night, I was thinking that I have never seen a live owl and I’d like to. –End Side Note) Now, I mentioned that I remembered these being “good” when I made them two years ago. What I didn’t remember was them being absolutely freakin’ delicious. In fact, I left extra batter in the bowl, just so I could eat it – raw. I wished I had made extras.  But, alas, I guess I’ll just have to go back and make them again. 😉

even taste great raw.

PS – as far as icing goes, I used a regular old buttercream because I wanted something that worked with both flavors. But last time I made the green tea cakes, I made a matcha buttercream, which I also remember being “good.” I suppose I’ll have to make it again, just to be sure…